Effort versus results: 10 out of 10. It only took me about 10 minutes to prepare, plus another 3 for the buttered cabbage we had with it. Excellent in the pressure cooker; if you don’t have one it will probably need about 3 hours.
This is real traditional French bourgeois cooking. To be truly authentic, it should be served with plainly boiled white rice to soak up the sauce, but pasta or steamed new potatoes are also possibilities.
[note for purists — strictly speaking this should probably be called Fricassée, not Blanquette, as the meat is browned before cooking]
For 4 people:
Here is a quick-to-make soup which sounds implausible but is actually very nice. It can be eaten hot, warm or cold. As a variation, you could use Boursin or similar instead of vache-qui-rit.