Poultry-Asparagus-Ragout

Name: Poultry-Asparagus-Ragout
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg white asparagus; 2 TEASPOONS Chicken broth; 600 g Chicken filet; 3 tablespoons (45 g) butter/margarine; 3 (45 g) easy go. Tbsp. flour; 200 g Whipped cream; 2 TEASPOONS pickled green; 7-10 Tbsp Peppercorns; 1-2 medium-sized oranges; 1/2 potty Basil; 7-10 Tbsp salt, white pepper

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg white asparagus
2 TEASPOONS Chicken broth
600 g Chicken filet
3 tablespoons (45 g) butter/margarine
3 (45 g) easy go. Tbsp. flour
200 g Whipped cream
2 TEASPOONS pickled green
7-10 Tbsp Peppercorns
1-2 medium-sized oranges
1/2 potty Basil
7-10 Tbsp salt, white pepper

Directions

1
Wash and peel the asparagus and cut off the woody ends. Cut the asparagus into pieces. Boil up about 1/2 l water and broth. Cover the asparagus and steam for about 15 minutes. Drain, catch the stock
2
Wash, dry and dice the meat. Fry them in hot fat. Take out. Sweat flour in hot frying fat. Deglaze with asparagus stock and cream, bring to the boil. Add green pepper and simmer for about 10 minutes
3
Peel oranges so that the white skin is removed. Cut out the fillets between the parting skins, collecting the juice. Squeeze the parting skins. Stir juice into the sauce. Wash the basil and cut it into strips except for a little bit
4
Heat asparagus, meat, orange fillets and basil in the sauce. Season to taste with salt and pepper. Garnish with basil. Serve with boiled potatoes or rice