Baked potato with poultry ragout
easy
75 mins
75 mins
Ingredients
- 8 medium-sized potatoes
- 1 collar Spring onions
- 1 jar(s) (314 ml; draw-off weight: 175 g) Mandarin Oranges
- 500 g Turkey escalope
- 1/2 bunch Dill
- 2 TABLESPOONS Butter or margarine
- 2 TABLESPOONS Flour
- 1/2 l clear broth (instant)
- 100 g Whipped cream
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Curry
- 7-10 Tbsp Salad leaves
- 7-10 Tbsp Aluminium foil
Directions
- 1
Wash the potatoes thoroughly and wrap them in aluminium foil. Bake in the preheated oven (electric cooker: 225 ° C/ gas: level 4) for about 1 hour. In the meantime, clean and wash spring onions and cut them into rings. Drain the mandarins. Wash cutlets, dab dry and dice.
- 2
Wash dill and chop except for a few flags for garnishing. Heat the fat and fry the meat cubes thoroughly all around. Add spring onions and sauté. Dust with flour and sauté briefly. Add stock and cream, bring to the boil while stirring. Fold in mandarins. Season to taste with salt, pepper and curry. Remove potatoes from the foil and cut them crosswise. Serve the chicken ragout with the potatoes.
- 3
Add stock and cream, bring to the boil while stirring. Fold in mandarins. Season to taste with salt, pepper and curry. Remove potatoes from the foil and cut them crosswise. Serve the chicken ragout with the potatoes. Serve garnished with dill flags
- 4
Preparation time approx. 1 1/4 hours
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