Baked potatoes with poultry ragout

Name: Baked potatoes with poultry ragout
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 Baked potatoes (approx. 300 g each); 7-10 Tbsp Salt; 1 (approx. 100 g) Onion; 2 Garlic cloves; 300 g Chicken filet; 7-10 Tbsp Pepper; 250 g cherry tomatoes; 350 g Broccoli; 1 TABLESPOON Oil; 650 ml Vegetable broth (instant); 1-2 TEASPOONS Cornstarch; 150 g Light cream; 7-10 Tbsp Rocket salad; 7-10 Tbsp Aluminium foil

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 Baked potatoes (approx. 300 g each)
7-10 Tbsp Salt
1 (approx. 100 g) Onion
2 Garlic cloves
300 g Chicken filet
7-10 Tbsp Pepper
250 g cherry tomatoes
350 g Broccoli
1 TABLESPOON Oil
650 ml Vegetable broth (instant)
1-2 TEASPOONS Cornstarch
150 g Light cream
7-10 Tbsp Rocket salad
7-10 Tbsp Aluminium foil

Directions

1
Wash the potatoes, dab dry and sprinkle with salt. Wrap the potatoes in aluminium foil and place them on the oven rack. Cook in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for about 1 hour.
2
After about 30 minutes, peel and finely dice the onion and garlic. Wash the chicken, dab dry and cut into pieces. Season with salt and pepper. Wash the tomatoes. Cut broccoli florets from the stalks and wash.
3
Heat the oil in a pot and fry the chicken until golden brown. Add onion and garlic and fry for about 5 minutes, turning. Deglaze with hot broth, bring to the boil and add broccoli. Cover and cook over medium heat for about 10 minutes.
4
After about 5 minutes add the tomatoes. In the meantime stir starch and crème légère until smooth. Remove the pot from the heat, stir in Crème Légère, bring to the boil and cook for about 3 minutes, stirring continuously. Season with salt and pepper.
5
Take the potatoes out of the oven, cut a cross in the top and press them apart a little. Arrange potatoes and ragout on plates. Serve garnished with romaine lettuce.