John Myers
Chicken and Asparagus Ragout >>
The perfect chicken and asparagus ragout >> recipe with a picture and simple step-by-step instructions.
- 600 g Chicken breast
- 1 Clove of garlic
- 500 g Asparagus
- 1 tbsp Potato starch
- 1 packet Dumpling dough
- 6 tbsp Clarified butter
- 2 tbsp Sunflower oil
- 1 handful Garden herbs
- Salt and pepper
- Sweet paprika
- 1 shot White wine dry
- 2 tbsp Dark balsamic vinegar
- 200 ml Cream
- Sugar
- Ground nutmeg
- Clean asparagus. Wash and dry the meat as well and cut into strips. Peel the garlic. Wash the herbs and cut them into small pieces.
- Cut the asparagus into pieces and sauté with a little water, a little salt, a teaspoon of sugar and a little nutmeg for about 15 minutes. Mix the meat with the potato starch. Heat the oil in a pan and braise the clove of garlic. Now add the meat and fry until crispy. Season with paprika and deglaze with a dash of white wine. Take out the garlic.
- Then add the cream and the dark balsamic vinegar, season with salt and pepper and cook for another 5 minutes. Mix the herbs with the dumpling dough, heat the clarified butter and form 9 cakes (in the shape of a meatball) from the dough. Fry in hot clarified butter for about 5 minutes on each side.
- Add asparagus to the meat. Heat again and season to taste and serve with the herb cakes.
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