Pumpkin ragout with bread

Name: Pumpkin ragout with bread
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 collar spring onions (approx. 200 g); 350 g Chicken filet; 2 red pepper (about 250 g each); 1 turtle pepper; 600 g Pumpkin (e.g. nutmeg pumpkin); 5 Stem(s) Thyme; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 500 ml Vegetable broth (instant); 2 TABLESPOONS Cornstarch; 1-2 TABLESPOONS Balsamic vinegar; 4 discs farmhouse bread

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 collar spring onions (approx. 200 g)
350 g Chicken filet
2 red pepper (about 250 g each)
1 turtle pepper
600 g Pumpkin (e.g. nutmeg pumpkin)
5 Stem(s) Thyme
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
500 ml Vegetable broth (instant)
2 TABLESPOONS Cornstarch
1-2 TABLESPOONS Balsamic vinegar
4 discs farmhouse bread

Directions

1
Clean, wash and chop the spring onions. Wash the chicken meat, dab dry and cut into cubes. Quarter peppers, remove seeds and cut into strips. Pepper clean, wash and cut into rings.
2
Peel, wash and core the pumpkin and cut into large cubes. Wash thyme, dab dry and chop finely, except for 1 tablespoon for garnishing. Heat oil in a pan and fry chicken cubes until golden brown.
3
Season with salt and pepper and remove. Fry spring onions, paprika, pepper and pumpkin in frying fat for about 10 minutes. Deglaze with broth and bring to the boil. Add chicken cubes and thyme and simmer at medium heat for about 10 minutes.
4
Mix starch and 2 tablespoons of water. Stir into the ragout and boil again for about 2 minutes. Stir in vinegar and season to taste with salt and pepper. Serve garnished with thyme leaves. Serve with the farmhouse bread.