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A French Bistro in Queens

February 6, 2009 3:47:52 PM PST
We discovered a quaint French bistro in Queens that's helped revitalize the area around it. "I came here one day. I came out of the subway. I saw the church. I saw the place, small village. I said, 'wow, it's nice.' Feels like you're in the country," said Pascal Escriout.

That's how he found a home for his bistro, Tournesol, at 50-12 Vernon Blvd. in Long Island City.

The restaurant opened in 2002 and continues to grow.

Below is one of the chef's favorite recipes.

Blanquette de volaille

2 1/2 cups of boneless chicken (cut in cubes)
5 cups of chicken broth (sprinkled with tsp cloves, 2 bay leave)
1 cup of heavy cream
3/4 cup cremini mushroom
3/4 cup of carrots
1/2 cup of pearl onion
1/2 cup of celery
1 cup of rice (cooked rice)
Corn starch with water - as needed

Add chicken boneless to the chicken broth with the bay leaves, cloves, carrot, onion and celery.

Cook it for 40 minutes.

Add the mushroom.

When the mushrooms are cooked add heavy cream, corn starch and water to thick the sauce.

Spoon blanquette mix over rice. Serves two.


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