Chicken ragout

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash the chicken and pat dry. Clean, wash and chop the soup vegetables. Boil chicken and soup vegetables in plenty of salted water and cook over medium heat for about 45 minutes. In the meantime, peel and wash the potatoes, cut them into small pieces and cook in boiling salted water for about 20 minutes. Clean and wash the chanterelles. Fry in 20 g hot fat for about 3 minutes.

2. 2

   Clean broccoli, divide into florets and wash. Cook in little boiling salted water for about 5 minutes and drain. Drain asparagus and cut into pieces. Remove the chicken from the broth, remove the skin and cut the meat into pieces from the bones. Pour broth through a sieve. Peel and finely chop the onion. Melt the remaining fat in the mushroom frying fat, fry the onion in it. Dust with flour and sauté. Add 3/4 litre stock and cream bit by bit. Bring sauce to the boil and simmer for about 10 minutes. Season with salt and pepper. Add the chicken, chanterelles, broccoli florets and asparagus and heat up.

3. 3

   Dust with flour and sauté. Add 3/4 litre stock and cream bit by bit. Bring sauce to the boil and simmer for about 10 minutes. Season with salt and pepper. Add the chicken, chanterelles, broccoli florets and asparagus and heat up. Mix egg yolk and some sauce. Stir into the ragout. (Do not bring to the boil!) Sprinkle the ragout with crushed pink berries. Drain potatoes and sprinkle with chopped parsley

Nutrition Facts

KCAL
880 kcal

CARBS
40 g

FATS
54 g

PROTEINS
58 g