Chicken ragout

Name: Chicken ragout
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 bag (10 g) dried pointed morels; 600 g Chicken filet; 2 Shallots; 200 g Wild rice mixture; 7-10 Tbsp Salt; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 150 g frozen peas; 1/8 l Chicken bouillon (instant); 100 g cherry tomatoes; 1 TABLESPOON Butter or margarine; 200 g Whipped cream; 1 heaped tbsp. flour; 2-3 TABLESPOONS Cognac; 7-10 Tbsp Carambol discs

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 bag (10 g) dried pointed morels
600 g Chicken filet
2 Shallots
200 g Wild rice mixture
7-10 Tbsp Salt
2 TABLESPOONS Oil
7-10 Tbsp Pepper
150 g frozen peas
1/8 l Chicken bouillon (instant)
100 g cherry tomatoes
1 TABLESPOON Butter or margarine
200 g Whipped cream
1 heaped tbsp. flour
2-3 TABLESPOONS Cognac
7-10 Tbsp Carambol discs

Directions

1
Wash the mushrooms and soak in 1/4 litre of water for about 2 hours. Wash chicken meat, dab dry and cut into pieces. Peel and finely dice shallots. Put rice in boiling salted water and cook for about 20 minutes. Heat oil in a pot. Brown the chicken meat for about 5 minutes.
2
Add the shallots. Season with salt and pepper. Add mushrooms with the soaking water and peas. Add stock and 150 g cream, bring to the boil and cook for 5 minutes. Clean the tomatoes and dab them dry. Heat the fat in a pan. Fry the tomatoes for 2 minutes. Stir 5 tablespoons of cream and flour until smooth and thicken the chicken ragout, bring to the boil again. Season with cognac. Fold in the tomatoes. Drain the rice and press it into star shapes if necessary and turn it over onto the plates.
3
Heat the fat in a pan. Fry the tomatoes for 2 minutes. Stir 5 tablespoons of cream and flour until smooth and thicken the chicken ragout, bring to the boil again. Season with cognac. Fold in the tomatoes. Drain the rice and press it into star shapes if necessary and turn it over onto the plates. Arrange the chicken ragout on the plates. Garnish with carambola