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Chicken and mushroom ragout

Number: 6 persons

Complexity: easy

Working time: 30 min

Total preparation: 30 min


    • 350 g chicken fillet

    • 500 ml chicken stock (2 stock tablets)

    • 250 g mushrooms

    • 50 g dried mushrooms (wholesale)

    • 60 g butter

    • 60 g flour

    • 1 tbsp mustard

    • 1 tsp curry

    • 2 generous dashes of Worchester 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

    Other supplies

    2 medium pans


      Mis en place

      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.


      Bring the stock to the boil, reduce to a simmer and add the chicken fillet, sprinkle with some salt and pepper and poach for 10 minutes until done.

      Remove the chicken fillet from the stock, place on a plate and pull loose 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 and stir well 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…
      Add some salt and pepper to taste if necessary.



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