Chicken and mushroom ragout

About the recipe

This creamy chicken and mushroom ragout is a true explosion of flavours and perfect for a cosy meal. Serve it with a piece of crusty bread or on a bed of rice for an irresistible combination!

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Servings:

6 persons

Region:

Europe

Kitchen:

French

Working hours:

30 min

Total preparation:

30 min

Course/dish:

M, f, v or v

Meat

Material:

Season:

Complexity:

Simple

Ingredients and supplies

350 g chicken fillet
500 ml chicken stock (2 stock cubes)
250 gr mushrooms
50 g dried mushrooms (wholesale)
60 g butter
60 g flour
1 tbsp mustard
1 tsp curry
2 generous dashes of Worcestershire sauce
3 tbsp fresh chopped parsley or 2 tsp dried parsley
3 stalks of spring onion
100 g crème fraîche
salt and pepper to taste

Prep-work

Soak the dried mushrooms in 100 ml of hot water for 15 minutes.

Cut the spring onion into thin rings.

Cut the mushrooms into thin slices.

Preparation

Bring the stock to the boil, reduce the heat and add the chicken fillet, which you have sprinkled with some salt and pepper, and poach for 10 minutes until cooked through.

Remove the chicken fillet from the broth, place on a plate and shred with a fork.

Melt the butter in the pan, stir in the flour and cook gently for 2 minutes, stirring occasionally.

Add the stock little by little, stirring constantly until smooth.
Also add the juice of the dried mushrooms.

Then stir in the mustard, Worcestershire sauce, curry, mushrooms and chicken.
Then add the crème fraîche, spring onion and parsley and taste…
If necessary, add some salt and pepper to taste

KPJ

20 maart 2018