John Myers
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Ragout Fin from Chicken
The perfect ragout fin from chicken recipe with a picture and simple step-by-step instructions.
Ragout:
- 400 g Chicken meat
- 200 g Peas and carrots, TK
- 2 piece Shallots chopped
- 100 g Asparagus sections
- 6 piece Mushrooms, slices
- 200 ml Creme fraiche Cheese
- 1 tbsp Butter
- 250 ml Vegetable broth [broccoli, tomato, onion, water)
- 1 tbsp Food starch
- 1 tbsp Cooking oil
Seasoning:
- 1 pinch Sugar or sugar substitute sweetener stevia powder 1: 1
- 1 pinch Salt
- 1 tsp Apple cider vinegar [can also be omitted]
- 1 tsp Chopped dill
- 1 tbsp Chopped parsley
- 1 tsp Tschubritza spice mix [for ragouts], e.g. in my KB
Mold:
- 50 g Croutons
- 6 piece Puff pastry molds with a lid or homemade
Ragout:
- Briefly sear the poultry and onions in the pan and then add them to the ragout pan. Now add the vegetables and mix with the butter, vegetable stock and dissolved cornstarch to bind the sauce. Season well. During the slow heating process, make sure that nothing burns by constantly stirring something.
Fill in:
- Pour into finished puff pastry molds and add a few croutons, put the lid on at an angle, sprinkle with grated cheese and bake briefly in the oven at 180 ° C.
Match with:
- Salad and vegetables, or as a starter plate for other main dishes.
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