Curry chicken ragout with mushrooms

Ingredients for 6 servings:

• 1 chicken (soup chicken)
• 1 bunch of soup vegetables
• 1 tsp salt
• 5 peppercorns
• 1 onion(s), diced
• 2 tbsp, leveled flour
• 1 tbsp curry
• 2 bay leaves
• 1 can mushrooms, small
• Parsley

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cook the chicken with the vegetables, pepper, and salt until tender. This is best done the day before serving. Remove the chicken from the broth and let both cool. Remove the meat from the carcass and dice. Set aside. Remove some chicken fat from the cold broth and place it in a saucepan with the diced onions. Sauté the onions until golden brown. Add the flour and make a roux. Top with the chicken broth to make a creamy sauce. Add the bay leaves and curry leaves and simmer gently for 10 minutes. Season with pepper and salt. Finally, heat the chicken and mushrooms until hot. Sprinkle with parsley. I serve the ragout with rice and let it sit with lettuce or endive in a sweet cream sauce.