Chicken ragout in coriander sauce with vegetables
easy
105 mins
105 mins
Ingredients
- 1 collar Soup Greens
- 1 Onion
- 1 Bay leaf
- 2 Cloves
- 1 TEASPOON black peppercorns
- 7-10 Tbsp Salt
- 1 (approx. 1.2 kg) ready-to-cook chicken
- 375 g Carrots
- 1/2 bunch Spring onions
- 1 can(s) (425 ml) Vegetable corn
- 45 g Butter or margarine
- 45 g Flour
- 3/8 l Milk
- 1 potty fresh cilantro
- 7-10 Tbsp white pepper
- 1 knife tip ground cilantro
- 2 TABLESPOONS Lemon juice
Directions
- 1
Clean, wash and cut the soup greens into large pieces. Peel the onion and put it in a pot with laurel, cloves, peppercorns, salt and about 1 1/2 litres of water and bring it to the boil. Wash the chicken and put it into the boiling water. Cover and cook for about 1 hour. In the meantime clean and wash the carrots and spring onions.
- 2
Cut carrots into slices and spring onions into fine rings. Drain the corn on a sieve. Take the finished chicken out of the broth and pour the broth through a sieve. Remove chicken meat from skin and bone and cut into bite-sized pieces. Heat the fat in a saucepan and sauté the flour in it. Add 3/8 litres of chicken stock and milk, stirring gradually. Bring to the boil, add carrots and simmer for about 5 minutes. Wash the coriander greens, dab dry and chop except for a little bit for garnishing. Add spring onions, corn, meat and coriander greenery to the sauce and warm it up. Season with salt, pepper, ground coriander and lemon juice.
- 3
Add 3/8 litres of chicken stock and milk, stirring gradually. Bring to the boil, add carrots and simmer for about 5 minutes. Wash the coriander greens, dab dry and chop except for a little bit for garnishing. Add spring onions, corn, meat and coriander greenery to the sauce and warm it up. Season with salt, pepper, ground coriander and lemon juice. Arrange in a terrine and serve sprinkled with remaining coriander and garnished. Serve with rice
- 4
E 53,18 g/ F 37,52 g/ KH 36,13 g
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