Fine chicken ragout with peas

Name: Fine chicken ragout with peas
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 600 g Chicken filet; 500 g Mushrooms; 250 g cherry tomatoes; 1 collar Spring onions; 4-5 Tbsp Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2-3 TABLESPOONS Flour; 1⁄8 l White wine; 50 g Whipped cream; 1 TEASPOON Chicken broth; 150 g frozen peas; 5 Stem(s) Chervil

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

600 g Chicken filet
500 g Mushrooms
250 g cherry tomatoes
1 collar Spring onions
4-5 Tbsp Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2-3 TABLESPOONS Flour
1⁄8 l White wine
50 g Whipped cream
1 TEASPOON Chicken broth
150 g frozen peas
5 Stem(s) Chervil

Directions

1
Wash the meat, dab dry and dice. Clean, wash and slice the mushrooms. Wash and halve tomatoes. Leek onions clean, wash and in rings cut.
2
Heat 2 tablespoons of oil in a large frying pan. Fry the mushrooms in it for about 5 minutes. Season with salt and pepper and remove. Sauté spring onions and tomatoes in 1 tbsp. oil briefly and thoroughly. Take them out.
3
Heat 1-2 tablespoons of oil in a frying pan. Brown the meat in it. Season with salt and pepper.
4
Sprinkle flour over the meat and sauté briefly. Wine, good 1⁄4 l Stir in water and cream, bring to the boil. Season to taste with stock, salt and pepper. Heat peas in the sauce. Add tomatoes, spring onions and mushrooms to the sauce, bring to the boil again.
5
Season the ragout with salt and pepper. Wash and chop the chervil. Sprinkle chicken ragout with chervil. Potato rösti taste good with it.