Chicken ragout under potato crust

Name: Chicken ragout under potato crust
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 800 g Potatoes; 600 g Chicken filet; 2 Onions; 400 g small mushrooms; 2-3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 1 TEASPOON dried Italian herbs; 1 can(s) (425 ml) chunky tomatoes; 150 g Whipped cream; 3-4 Tbsp dry sherry; 7-10 Tbsp Sugar; 15 g flaked almonds; 25 g Butter; 7-10 Tbsp Parsley

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

800 g Potatoes
600 g Chicken filet
2 Onions
400 g small mushrooms
2-3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
1 TEASPOON dried Italian herbs
1 can(s) (425 ml) chunky tomatoes
150 g Whipped cream
3-4 Tbsp dry sherry
7-10 Tbsp Sugar
15 g flaked almonds
25 g Butter
7-10 Tbsp Parsley

Directions

1
Wash potatoes thoroughly and cook in boiling water for about 20 minutes. Drain, quench, peel and let the potatoes cool down well. Wash the meat, dab dry and cut into strips. Peel onions and chop finely. Clean and shine the mushrooms.
2
Heat oil in a pan, fry meat well while turning. Add onions and mushrooms and fry briefly. Season with salt, pepper, paprika and herbs. Deglaze with tomatoes, cream and sherry, bring to the boil and simmer for 2-3 minutes. Season again with salt, pepper, paprika and sugar. Pour into an ovenproof dish. Roughly grate the potatoes. Spread on the ragout, sprinkle with almond flakes and butter in flakes. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 35 minutes.
3
Season again with salt, pepper, paprika and sugar. Pour into an ovenproof dish. Roughly grate the potatoes. Spread on the ragout, sprinkle with almond flakes and butter in flakes. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 35 minutes. Remove from the oven, garnish with parsley
4
waiting time approx. 2 hours