John Myers
Contents
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Ingredients
- 500 g Floury potatoes
- 1 tbsp Mustard hot
- 75 ml Hot milk
- 25 g Butter
- 50 ml Cream
- Freshly grated nutmeg
- Salt
- 350 g Chicken breast fillet cut into 1cm cubes
- 200 g Ham cooked, cut into strips
- 2 Spring onions, cut into rings
- 2 Garlic cloves chopped
- 1 tsp Dried oregano
- Black pepper from the mill
- Extra virgin olive oil
- 20 g Butter
- 20 g Sifted flour
- 300 ml Milk
- Chilli salt
- Butter for greasing
Instructions
- Cook the potatoes in salted water for about 20 minutes.
- In the meantime, heat the olive oil. Briefly fry the cubed chicken and ham with spring onion and garlic. Season with salt and pepper. Melt the butter in a saucepan. Stir in the flour and sweat for about 1 minute. Pour in the milk and oregano while stirring and stir until smooth. Fold in the chicken mix. Season with chilli salt and nutmeg.
- Drain the potatoes and let them steam out. Mash them. Pour in the milk and cream and stir in. Incorporate the butter and mustard. Season with salt and nutmeg and stir to a thick potato cream.
- Put the ragout in a greased dish, cover with the potato sauce, and bake in a preheated oven at 190 degrees top / bottom heat for about 30 minutes.
Nutrition
Serving: 100gCalories: 113kcalCarbohydrates: 11.3gProtein: 2.6gFat: 6.3g
