Spring ragout with chicken

Name: Spring ragout with chicken
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 400 g Kohlrabi; 400 g Carrots; 250 g Sweet peas; 7-10 Tbsp Bad Reichenhaller brand iodine salt with fluoride and folic acid; 1 Onion; 500 g Chicken filet; 2-3 TABLESPOONS Oil; 25 g Flour; 1 glass (425 ml) Poultry stock; 50 g Whipped cream; 50 ml dry white wine; 7-10 Tbsp black pepper; 1 pinch Sugar; 1/2 bunch Chives; 7-10 Tbsp Parsley or small carrots

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

400 g Kohlrabi
400 g Carrots
250 g Sweet peas
7-10 Tbsp Bad Reichenhaller brand iodine salt with fluoride and folic acid
1 Onion
500 g Chicken filet
2-3 TABLESPOONS Oil
25 g Flour
1 glass (425 ml) Poultry stock
50 g Whipped cream
50 ml dry white wine
7-10 Tbsp black pepper
1 pinch Sugar
1/2 bunch Chives
7-10 Tbsp Parsley or small carrots

Directions

1
Clean, wash and slice the kohlrabi. Clean, wash and slice the carrots. Clean and wash sugar snap peas. Put kohlrabi in boiling salted water and cook for about 15 minutes.
2
After 10 minutes, add the carrots and 2 minutes before the end of the cooking time, add the sugar snap peas. Then pour into a sieve, collecting the vegetable water. Measure out 200 ml vegetable water. In the meantime peel and finely dice the onion.
3
Wash the meat, dab dry and cut into pieces. Heat the oil in a large pan and fry the meat thoroughly all around. Add the onion and fry briefly. Dust with flour, sauté briefly and deglaze with poultry stock, 200 ml vegetable water, cream and wine.
4
Boil up while stirring. Season to taste with salt, pepper and sugar. Add vegetables, heat briefly. Wash chives, dab dry and cut into small rolls. Arrange ragout in a bowl sprinkled with chives.
5
Serve garnished with chives, parsley or young carrots. Rye bread tastes good with it.