Chicken ragout in potato, tomato and gratin rim

Name: Chicken ragout in potato, tomato and gratin rim
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 750 g Chicken filet; 1 collar Spring onions; 2-3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 40 g Flour; 300 ml Vegetable broth; 200 g Whipped cream; 600 g Potatoes; 2 (approx. 180 g) Tomatoes; 20 g Butter; 25 g flaked almonds; 7-10 Tbsp Basil; 7-10 Tbsp Grease; 7-10 Tbsp Aluminium foil

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

750 g Chicken filet
1 collar Spring onions
2-3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
40 g Flour
300 ml Vegetable broth
200 g Whipped cream
600 g Potatoes
2 (approx. 180 g) Tomatoes
20 g Butter
25 g flaked almonds
7-10 Tbsp Basil
7-10 Tbsp Grease
7-10 Tbsp Aluminium foil

Directions

1
Wash the meat, dab dry and cut into cubes. Clean and wash spring onions and cut into rings. Heat the oil in a pan and fry the meat well all around. Add spring onions and fry briefly.
2
Season with salt and pepper. Dust with flour, sweat and gradually add stock and cream. Boil up while stirring. Season again with salt and pepper. Keep warm. Peel, wash and thinly slice the potatoes.
3
Wash, clean and slice the tomatoes. Line a greased casserole dish with about 2/3 of the potato slices, sprinkle with salt. Spread the ragout on top. Cover the rim fan-shaped with the remaining potato slices and tomatoes.
4
Spread butter in flakes on top, sprinkle with almonds. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 40-45 minutes. If necessary, cover the casserole with aluminium foil 10-15 minutes before the end of the baking time.
5
Remove from the oven and garnish with basil.