Poultry ragout Fin under the puff pastry cover

Name: Poultry ragout Fin under the puff pastry cover
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 4 medium sized chicken fillets (approx. 125 g each); 250 g Mushrooms; 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 50 ml White wine; 60 g Butter or margarine; 50 g Flour; 1/2 l Poultry broth (instant); 1/2 l Milk; 1 glass (370 ml, 330 g) Asparagus spears; 1 (approx. 150 g) medium-sized carrot; 2 1/2 deep-frozen puff pastry sheets (à approx. 75 g); 7-10 Tbsp Cayenne pepper; 7-10 Tbsp juice of 1/2 lemon; 100 g frozen peas; 1 Egg Yolk; 7-10 Tbsp Chervil

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

4 medium sized chicken fillets (approx. 125 g each)
250 g Mushrooms
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
50 ml White wine
60 g Butter or margarine
50 g Flour
1/2 l Poultry broth (instant)
1/2 l Milk
1 glass (370 ml, 330 g) Asparagus spears
1 (approx. 150 g) medium-sized carrot
2 1/2 deep-frozen puff pastry sheets (à approx. 75 g)
7-10 Tbsp Cayenne pepper
7-10 Tbsp juice of 1/2 lemon
100 g frozen peas
1 Egg Yolk
7-10 Tbsp Chervil

Directions

1
Wash the chicken filet, dab dry and cut into medium-sized cubes. Clean and slice the mushrooms. Heat oil in a pan and fry the mushrooms for about 5 minutes, remove them.
2
Fry the chicken cubes in the remaining oil in portions until light brown. Remove, season with salt and pepper and set aside. Pour frying fat from the pan, deglaze the frying fat with white wine and dissolve.
3
Melt the fat in a saucepan, stir in the flour and sweat for about 5 minutes. Deglaze with white wine stock, broth and milk and simmer for approx. 20 minutes at low heat, stirring occasionally.
4
Drain the asparagus and collect the stock. Measure 100 ml asparagus stock and put it into the béchamel. In the meantime clean and peel the carrots and cut them into small cubes. Cut the asparagus into pieces about 3 cm long.
5
Let the puff pastry sheets thaw for about 5 minutes. In the meantime season the béchamel sauce with salt, cayenne pepper and lemon juice. Add the diced chicken, asparagus, diced carrots, peas and mushrooms to the béchamel and pour everything into an ovenproof casserole dish.
6
Cut 2 puff pastry sheets lengthwise into strips of approx. 1 cm wide. Brush the ends of the puff pastry strips with some water. Place 10 strips diagonally on the ragout with 2-3 cm spacing and press them to the edge of the casserole dish.
7
Place the remaining strips on top and press them on in the opposite direction. Cut out various decorations from the remaining puff pastry as desired and decorate the grid with them. Stir egg yolk with 1 tablespoon of water until smooth and spread on the puff pastry strips and decorations.
8
Bake in the preheated oven (electric cooker: 225 ° C/ gas: level 4) for about 30 minutes. Butter rice tastes good with it. Garnish with chervil as desired.