Chicken cream ragout

Ingredients for 4 servings:

• 500 g chicken breast
• some wheat flour for flouring
• 200 g spring onions
• 150 g carrot(s)
• 150 g kohlrabi
• 100 g parsley root(s)
• 40 g butter, mildly soured
• 1 tbsp, heaped wheat flour
• 1 tsp, heaped sugar
• 100 ml dry white wine
• 200 ml sweet cream
• 500 ml chicken stock
• 1 small lemon(s)
• 1 bunch parsley, washed, chopped
• 1 tsp, levelled curry powder, mild
• 1 tsp, leveled chili powder
• Salt and pepper, white, finely ground

Instructions

Working time approx. 40 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

quick and easy to prepare

Wash the breast meat and pat dry with kitchen paper. Wash and trim the vegetables. Cut the spring onions into 1 cm slices and the rest of the vegetables into 3 cm thin sticks. In a small bowl, mix the room-temperature butter with the flour evenly. This flour butter will be used to thicken the ragout. Coat the chicken breast in flour. Brown it in a preheated wok or roasting pan over medium heat for about 3 minutes on each side, then wrap it in aluminum foil. This keeps the food hot and the meat juices in. Sauté the spring onions, the vegetables (cut into small sticks), the spices, and the sugar in the hot frying fat. The vegetables should not brown, just caramelize slightly. Add the flour butter, stir in, and sauté. First, deglaze the vegetables with the wine and reduce slightly. Now add the cream, lemon juice, and stock and bring everything to a boil, stirring gently. Dice the chicken breasts and add them to the wok. Season the ragout with salt and pepper and simmer gently for about 30-40 minutes. Before serving, stir in the chopped parsley and season the ragout with a little more salt and pepper, if desired. Serve with spaetzle, any kind of rice, or boiled potatoes.