Chicken asparagus ragout with polenta dumplings

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Clean, wash and cut the soup greens into pieces. Bring to the boil with 11/2 litres of water, a little salt and peppercorns in a large pot. Wash the chicken and add it to the boiling broth. Cover and cook for about 1 hour. Wash, clean and slice the mushrooms. Heat 30 g fat in a pot, fry the mushrooms in it and take them out. Pour porcini broth into the pot, season with salt, bring to the boil and add corn semolina bit by bit while stirring constantly.

2. 2

   Fold in and cover the mushrooms, stirring several times, let them swell at low heat for about 15 minutes. Let polenta rest for another 10 minutes and form about 12 small dumplings with an ice-cream scoop. With moistened hands, if necessary, form a little bit. Wash the asparagus, cut off the woody ends and peel the lower third of the asparagus. Cut the asparagus diagonally into pieces. Wash, clean, halve and seed the tomatoes. Dice the tomato halves. Remove the chicken from the broth and let it cool down a little. Remove skin, remove meat from the bones and cut into bite-sized pieces. Bring 3/4 litre chicken stock to the boil in a pot. Add asparagus and cook for 5-8 minutes. Drain on a sieve, collecting the broth. Heat 50 g fat in a saucepan and sauté the flour in it.

3. 3

   Dice the tomato halves. Remove the chicken from the broth and let it cool down a little. Remove skin, remove meat from the bones and cut into bite-sized pieces. Bring 3/4 litre chicken stock to the boil in a pot. Add asparagus and cook for 5-8 minutes. Drain on a sieve, collecting the broth. Heat 50 g fat in a saucepan and sauté the flour in it. Deglaze with chicken-asparagus stock and milk while stirring, bring to the boil and simmer for about 5 minutes. Mix egg yolk and some hot sauce, add back to the rest of the sauce and stir in. Add chicken, asparagus and diced tomatoes to the hot sauce, warm it up but do not let it boil. Season to taste with salt, pepper and lemon juice. Heat the rest of the fat in a pan and fry the polenta dumplings, turning them over. Serve the dumplings and ragout sprinkled with chives

4. 4

   Deglaze with chicken-asparagus stock and milk while stirring, bring to the boil and simmer for about 5 minutes. Mix egg yolk and some hot sauce, add back to the rest of the sauce and stir in. Add chicken, asparagus and diced tomatoes to the hot sauce, warm it up but do not let it boil. Season to taste with salt, pepper and lemon juice. Heat the rest of the fat in a pan and fry the polenta dumplings, turning them over. Serve the dumplings and ragout sprinkled with chives

Nutrition Facts

KCAL
820 kcal

CARBS
47 g

FATS
46 g

PROTEINS
53 g