Colourful chicken ragout

Name: Colourful chicken ragout
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 1 medium-sized carrot; 1 small stick of leek (leek); 100 g small mushrooms; 1 small onion; 40 g Long grain rice; 7-10 Tbsp salt, white pepper; 100 g Chicken filet; 1 tsp (5 g) Oil; 1 tsp (5 g) Flour; 5 TABLESPOONS low-fat milk; 1/2 TEASPOON Vegetable broth; 1/4 potty Chervil or; 1/2 bunch Parsley

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

1 medium-sized carrot
1 small stick of leek (leek)
100 g small mushrooms
1 small onion
40 g Long grain rice
7-10 Tbsp salt, white pepper
100 g Chicken filet
1 tsp (5 g) Oil
1 tsp (5 g) Flour
5 TABLESPOONS low-fat milk
1/2 TEASPOON Vegetable broth
1/4 potty Chervil or
1/2 bunch Parsley

Directions

1
Peel the carrot and clean the leek. Wash both and cut into slices. Clean the mushrooms, wash and halve them if necessary. Peel and finely dice onion
2
Cook the rice in approx. 1/8 l boiling salted water over a low heat for approx. 20 minutes
3
Wash, dry and dice the meat. Fry in hot oil for about 5 minutes. Fry the mushrooms briefly. Season and take out
4
Steam onion in frying fat until transparent. Add carrot and leek and steam for about 3 minutes, season. Sprinkle with flour and sweat. Stir in 150 ml water, milk and stock, bring to the boil. Simmer for about 5 minutes while stirring. Heat up meat and mushrooms again. Season to taste with salt and pepper
5
Wash and pluck the chervil (chop parsley). Fold into the rice except for a little bit. Arrange everything and garnish with the rest of the chervil