Fine asparagus chicken ragout

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Chicken wash. Clean, wash and cut the soup greens into pieces. Boil up the chicken and soup vegetables with 1 1/2 litres of water, some salt and peppercorns in a large pot, cover and cook for one hour. In the meantime wash the asparagus and cut off the woody ends. Peel white asparagus whole, green asparagus only at the lower third and cut into two centimetre long pieces. Wash, clean and slice the mushrooms.

2. 2

   Wash or brush the potatoes. Cook in little boiling salted water for 20 minutes. Remove the chicken from the broth, drain and let it cool down a little. Remove skin, remove meat from the bones and cut into bite-sized pieces. Measure out 1/2 litre of chicken stock and cook asparagus in it for ten minutes. Drain and collect the broth. Heat a tablespoon of fat in a saucepan, press the meat in small dumplings out of the skin and fry with the mushrooms. Remove both from the pot and heat the remaining fat in it. Add flour and sauté. Deglaze with stock and milk, bring to the boil and add the frozen peas. Simmer for about five minutes.

3. 3

   Heat a tablespoon of fat in a saucepan, press the meat in small dumplings out of the skin and fry with the mushrooms. Remove both from the pot and heat the remaining fat in it. Add flour and sauté. Deglaze with stock and milk, bring to the boil and add the frozen peas. Simmer for about five minutes. Mix egg yolks and some hot sauce, pour back to the remaining sauce and stir in. Add the chicken, asparagus, mushrooms and meatballs and warm them up in the sauce. Season to taste with lemon juice, Worcester sauce, salt and pepper. Wash the lemon balm, dab dry and cut into fine strips, except for something to garnish. Drain the potatoes, sprinkle with lemon balm and serve with the ragout. Garnish with remaining lemon balm

4. 4

   Mix egg yolks and some hot sauce, pour back to the remaining sauce and stir in. Add the chicken, asparagus, mushrooms and meatballs and warm them up in the sauce. Season to taste with lemon juice, Worcester sauce, salt and pepper. Wash the lemon balm, dab dry and cut into fine strips, except for something to garnish. Drain the potatoes, sprinkle with lemon balm and serve with the ragout. Garnish with remaining lemon balm

5. 5

   Preparation time: approx. 2 hours

Nutrition Facts

KCAL
780 kcal

CARBS
42 g

FATS
43 g

PROTEINS
53 g