Light chicken ragout

Name: Light chicken ragout
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 150 g Shallots; 2 Garlic cloves; 200 g Carrots; 1 glass (370 ml) white asparagus; 300 g Mushrooms; 400 g Chicken filet; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Oil; 1 TABLESPOON Flour; 400 g Vegetable broth (instant); 150 g Light cream; 140 g Long grain rice; 150 g frozen peas; 7-10 Tbsp Parsley

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

150 g Shallots
2 Garlic cloves
200 g Carrots
1 glass (370 ml) white asparagus
300 g Mushrooms
400 g Chicken filet
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Oil
1 TABLESPOON Flour
400 g Vegetable broth (instant)
150 g Light cream
140 g Long grain rice
150 g frozen peas
7-10 Tbsp Parsley

Directions

1
Peel and finely dice the shallots and garlic. Peel, wash and slice the carrots. Drain asparagus, drain and cut into pieces. Clean and clean the mushrooms and, depending on size, halve or quarter them.
2
Wash the chicken meat, dab dry and cut into cubes. Season with salt and pepper. Heat oil in a frying pan and fry the meat in it on all sides over a high heat for about 4 minutes. Take out.
3
Sauté the shallots, garlic and mushrooms in the cooking fat, dust with flour and sauté for about 2 minutes. Deglaze with stock, stir in crème légère. Cook rice in boiling salted water for about 20 minutes at low heat.
4
Add the meat to the sauce, cover and simmer at medium heat for about 10 minutes. Meanwhile cook carrots in boiling salted water for about 3 minutes. Add peas, bring to the boil and cook for another 5 minutes.
5
Drain the vegetables. Stir the carrots, peas and asparagus into the ragout. Drain rice and arrange on plates with the ragout and garnish with parsley.