John Myers
Corn Chicken Ragout with Asparagus
The perfect corn chicken ragout with asparagus recipe with a picture and simple step-by-step instructions.
to:
- 500 ml Chicken broth from cooked corn chicken
- 40 g Branded butter
- 40 g Flour
- 1 tablespoon Freshly squeezed lemon juice
- 1 teaspoon Capers
- 1 kl. Can Drained mushroom slices
- 1 glass Asparagus canned drained
- White milled pepper
- Salt
- 1 Egg yolks fresh
- Grainy rice
- Curry
- Cut the meat into large pieces, finely chop the capers and cut the asparagus into 4 cm pieces.
- Drain the butter in a saucepan, add the flour and sauté for about 3 minutes over a mild heat, stirring constantly. Gradually deglaze with the broth and season with lemon juice and capers.
- Let the creamy sauce simmer on a low flame for about 7 minutes, stirring every now and then. Add the mushrooms, the meat and asparagus pieces and season with salt and pepper. Heat again to boiling point.
- Now take the pan off the fire. Spread a fresh egg yolk with three tablespoons of the sauce and stir it very quickly into the ragout. Now, after alloying, the ragout must not boil under any circumstances.
- Go with grainy boiled rice with a pinch of curry.
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