Chicken ragout with green asparagus

Name: Chicken ragout with green asparagus
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 400 g Chicken filet; 1-2 TABLESPOONS Oil; 7-10 Tbsp Salt; 400 g Kohlrabi; 100 g Sweet peas; 500 g green asparagus; 1 pinch Sugar; 30 g Butter or margarine; 30 g Flour; 200 g Whipped cream; 7-10 Tbsp Pepper; 7-10 Tbsp a few squirts of orange juice; 7-10 Tbsp grated orange peel; 7-10 Tbsp pink berries; 1/2 Pot of chervil; 7-10 Tbsp Blood orange slices

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

400 g Chicken filet
1-2 TABLESPOONS Oil
7-10 Tbsp Salt
400 g Kohlrabi
100 g Sweet peas
500 g green asparagus
1 pinch Sugar
30 g Butter or margarine
30 g Flour
200 g Whipped cream
7-10 Tbsp Pepper
7-10 Tbsp a few squirts of orange juice
7-10 Tbsp grated orange peel
7-10 Tbsp pink berries
1/2 Pot of chervil
7-10 Tbsp Blood orange slices

Directions

1
Wash the chicken fillets and pat them dry. Fry in hot oil until golden brown. Deglaze with 1/2 litre salt water and simmer for about 15 minutes. In the meantime peel, wash and cut the kohlrabi into slices.
2
Clean and wash the sugar snap peas. Wash the asparagus, cut the woody ends off briefly. Cut asparagus into bite-sized pieces. Put into boiling salted water with sugar. Cook at low heat for about 10 minutes, drain.
3
Take the fillets out of the stock and cut them into pieces. Cook kohlrabi in the stock for about 12 minutes, sugar snap peas for about 4 minutes. Drain the vegetables, catch the stock. Melt the fat and sweat the flour in it.
4
Add the stock and cream while stirring constantly, bring to the boil and simmer for about 3 minutes. Warm up prepared vegetables and chicken meat in it. Season with salt, pepper, orange juice and zest and pink berries.
5
Pluck off the chervil leaves and sprinkle over the top. Serve garnished with slices of blood oranges as desired.