Gratinated cucumber chicken ragout with tomatoes

Name: Gratinated cucumber chicken ragout with tomatoes
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 Chicken breast with skin and bone (approx. 600 g); 7-10 Tbsp Salt; 2 Bay leaves; 400 g Gherkin; 200 g cherry tomatoes; 6 Stem(s) Thyme; 2 TABLESPOONS Oil; 50 g lactose-free butter; 60 g Flour; 1/2 l lactose-free milk; 3 TABLESPOONS lactose-free horseradish (glass); 7-10 Tbsp white pepper; 60 g lactose-free Gouda

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 Chicken breast with skin and bone (approx. 600 g)
7-10 Tbsp Salt
2 Bay leaves
400 g Gherkin
200 g cherry tomatoes
6 Stem(s) Thyme
2 TABLESPOONS Oil
50 g lactose-free butter
60 g Flour
1/2 l lactose-free milk
3 TABLESPOONS lactose-free horseradish (glass)
7-10 Tbsp white pepper
60 g lactose-free Gouda

Directions

1
Wash the chicken breast, put it in a pot. Add 3/4 litre salt water and bay leaf, bring to the boil and cook over medium heat for about 30 minutes. In the meantime, wash and peel the cucumber, cut it into quarters lengthwise and remove the seeds.
2
Cut the fruit flesh into pieces. Wash the tomatoes. Wash thyme, dab dry, pluck leaves from the stalks. Remove the chicken breast, let it cool down a little. Pour broth through a sieve, collect and measure 1/2 litre.
3
Heat oil in a pot, fry cucumber pieces in it and while turning for 10-15 minutes, remove. Melt butter in a pot, sauté flour in it. Add measured stock and milk while stirring, bring to the boil.
4
Season with horseradish, salt and pepper, add half of the thyme and simmer for about 5 minutes. Remove the flesh from the skin and bones, cut into small pieces. Add meat, cucumber and tomatoes to the sauce, season to taste.
5
Grate cheese. Put the ragout into 4 small ramekins, sprinkle with the rest of the thyme and cheese and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 5 minutes, remove.