John Myers
Ingredients for 4 servings:
- 750 g potatoes, waxy
- 400 g mushrooms, small
- 2 m.-sized onion(s)
- 600 g chicken
- 2 tbsp oil
- 2 tsp dried Italian herbs
- 3 tbsp dry sherry
- 1 can of tomatoes, chopped
- 150 g cream
- 2 tbsp butter flakes
- 1 tbsp almond flakes
- Parsley for garnishing
- salt and pepper
- Paprika powder
- possibly sugar
- Fat for the mold
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes
Wash the potatoes, cover, and boil for about 20 minutes, then rinse, peel, and let cool. While the potatoes are cooking, clean the mushrooms and slice or quarter them as desired. Peel and finely dice the onions. Wash the meat, pat dry, and cut into strips. Heat oil in a large pan and brown the meat all over. Season with salt and pepper and remove. Then brown the onions and mushrooms in the drippings. Season with salt, pepper, paprika, and herbs. Add the meat back in. Deglaze with sherry, chopped tomatoes, and cream. Bring to a boil and simmer for a few minutes. Pour the ragout into a greased baking dish. Coarsely grate the potatoes and spread them on top. Sprinkle with flaked almonds and scatter the butter over the top. Bake at approximately 175°C (fan oven) until golden brown.
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