Fast chicken ragout

Name: Fast chicken ragout
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 750 g small waxy potatoes; 1 collar (approx. 200 g) Spring onions; 2 Garlic cloves; 350 g Mushrooms; 2 red peppers (about 250 g each); 500 g Chicken filet; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 600 ml Vegetable broth (instant); 100 g Whipped cream; 2-3 TABLESPOONS sauce thickener; 1/2 bunch Parsley; 1 pinch Sugar; 7-10 Tbsp Parsley leaf

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

750 g small waxy potatoes
1 collar (approx. 200 g) Spring onions
2 Garlic cloves
350 g Mushrooms
2 red peppers (about 250 g each)
500 g Chicken filet
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
600 ml Vegetable broth (instant)
100 g Whipped cream
2-3 TABLESPOONS sauce thickener
1/2 bunch Parsley
1 pinch Sugar
7-10 Tbsp Parsley leaf

Directions

1
Wash the potatoes and cook in boiling water for 15-20 minutes. Clean, wash and chop the spring onions. Peel garlic and chop finely. Clean, clean and halve the mushrooms.
2
Quarter the peppers, remove the seeds, wash and cut into pieces. Wash the chicken meat, dab dry, cut into cubes and season with salt and pepper. Heat oil in a frying pan and fry the meat until golden brown, turning it over.
3
Add spring onions, garlic, mushrooms and paprika and fry for about 5 minutes. Deglaze with broth, stir in cream, bring to the boil and cook over medium heat for about 10 minutes. Meanwhile drain potatoes, rinse with cold water and peel.
4
Remove ragout from the stove, stir in sauce thickener, bring to the boil again. Wash parsley, dab dry and chop finely. Sprinkle potatoes with parsley. Season ragout with salt, pepper and 1 pinch of sugar.
5
Arrange ragout and parsley potatoes and serve garnished with a parsley leaf.