Chicken ragout with potato wedges and carrots

Ingredients for 4 servings:

• 400 g chicken breast
• 1 m.-sized onion(s)
• 2 cups sour cream, 200 g each
• 1 handful of king oyster mushrooms
• 1 tbsp vegetable broth
• 2 tbsp Worcestershire sauce
• salt and pepper
• paprika
• curry
• rosemary
• oil
• cornstarch
• 800 g potatoes, waxy
• 600 g carrot(s)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

First, preheat the oven to 185°C (convection oven). Wash the potatoes, cut them into wedges, and season to taste (e.g., salt and pepper, paprika, curry, rosemary). Spread them out on a baking sheet lined with baking paper, drizzle with olive oil, and bake for 30 to 35 minutes. Peel and slice the carrots, and cook them in a little salted water. Rinse the chicken breast in cold water, pat dry, and cut into bite-sized pieces. Peel and finely chop the onion, carefully clean the mushrooms, and cut them into pieces similar in size to the meat. Fry the meat in a little oil until browned, then add the onions and mushrooms and fry them. When the onion is slightly translucent, deglaze with the sour cream and reduce slightly. Add the vegetable stock and Worcestershire sauce, and season to taste with salt and pepper. Stir a little more starch into the ragout to thicken it. It should then bubble up once. Be careful with the starch; first sprinkle a teaspoon over the sauce and stir in, then bring to a boil. If the sauce isn’t thick enough, stir in a second teaspoon of starch in the same way. Serve the ragout with the potatoes and carrots.