Gratinated cucumber chicken ragout with tomatoes

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 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. 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. 3

   Heat oil in a pot, fry cucumber pieces in it and while turning for 10-15 minutes, remove. Melt the fat in the pot and sauté the flour in it. Add measured stock and milk while stirring, bring to the boil.

4. 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. 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.

6. 6

   Ciabatta bread tastes good with it.

Nutrition Facts

KCAL
530 kcal

CARBS
21 g

FATS
34 g

PROTEINS
36 g