John Myers
Chicken Ragout Under Potato Cover
The perfect chicken ragout under potato cover recipe with a picture and simple step-by-step instructions.
- 1 kg Jacket potatoes
- 600 g Chicken breast fillet – bite-sized cubes
- 500 g Brown mushrooms – in slices
- 2 Chopped onions
- 3 tbsp Oil
- White milled pepper
- Sweet paprika powder
- 1 tbsp Italian herbs TK
- 400 g Chunky tomatoes
- 200 ml Cream
- 2 tbsp Butter
- 2 tbsp Flaked almonds
- Preheat the oven to 200 ° C fan oven. Heat the oil in a large pan and fry the meat cubes vigorously. Add the mushroom slices and onion cubes and season with salt, pepper, paprika and Italian herbs. Roast for a few more minutes while turning. Add tomatoes and cream and reduce a little. Season the ragout with salt and pepper.
- Put the chicken ragout in a casserole dish and press the jacket potatoes on top through a potato press, spread the almond flakes (unfortunately I didn’t have any) on top. Cut the butter into flakes and spread over them.
- Bake in the oven for 30 minutes until the potatoes and almond flakes are golden brown.
- Serve on plates. I had prepared a pack of frozen vegetables according to the instructions on the packet.
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