Chicken ragout with potato pancakes

Ingredients for 2 servings:

• 200 g chicken breast
• 1 large carrot(s)
• ½ kohlrabi
• 200 g cream
• 200 ml water
• Sauce thickener, light
• olive oil
• Salt and pepper, black
• Parsley
• 400 g potatoes
• ½ onion(s)
• 1 egg(s)
• 2 tbsp cornstarch
• nutmeg
• Salt and pepper, black
• oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Cut the carrot and kohlrabi into sticks. Dice the chicken and fry in olive oil. Add the vegetables, season with salt, and add the parsley. Add 200 ml of water and simmer with the lid on for 10 minutes. Remove the lid and continue cooking at a higher heat for about 5 minutes to reduce the water slightly. Then add the cream, season with salt and pepper, and thicken with a light sauce thickener. Stir in the chopped parsley. Peel the potatoes, grate them, and squeeze the liquid out well. Add the cornstarch, salt, pepper, nutmeg, egg, and finely chopped onion; mix everything together. Carefully form the potato pancakes and fry them on both sides in the oil at a low temperature. Tip: If you are unable to cook the potato pancakes without burning them, you can also simply fry them briefly and then cook them in the oven at 160°C until cooked through.