Chicken ragout under puff pastry

Name: Chicken ragout under puff pastry
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 4 square or 2 rectangular slices of frozen puff pastry (approx. 200 g); 2 medium-sized carrots; 200 g small mushrooms; 1 medium onion; 300 g Chicken filet; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON + some flour; 150 g + 2-3 tablespoons whipped cream; 1 TEASPOON Chicken broth; 7-10 Tbsp Chervil

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

4 square or 2 rectangular slices of frozen puff pastry (approx. 200 g)
2 medium-sized carrots
200 g small mushrooms
1 medium onion
300 g Chicken filet
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON + some flour
150 g + 2-3 tablespoons whipped cream
1 TEASPOON Chicken broth
7-10 Tbsp Chervil

Directions

1
Defrost the slices of dough side by side (cut rectangular slices in half). Peel, wash and slice the carrots. Clean, wash and quarter the mushrooms. Peel and finely dice onion.
2
Wash the meat, dab dry and cut into small cubes.
3
Heat the oil. Fry the meat in it while turning. Season and remove. Fry onion and mushrooms in hot frying fat. Fry the carrots briefly. Add meat. Season everything with salt and pepper. Sprinkle with 1 tbsp. flour and sauté.
4
1⁄4 Stir in l water, 150 g cream and stock, bring to the boil. Cover and simmer for about 8 minutes. Season to taste.
5
Pour the ragout into four ovenproof moulds or cups (each containing approx. 1⁄4 l). Place the puff pastry on the cups, press down the rim and cut off any protruding corners.
6
Place the dough scraps on top of each other (do not knead them together!) and roll them out on some flour. Cut out 4 flowers and place them on the dough covers. Spread with 2-3 tablespoons of cream. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 10 minutes.
7
Garnish with chervil.