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Vegetable Chicken Ragout with Juicy Tomato Spaetzle

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Vegetable Chicken Ragout with Juicy Tomato Spaetzle

The perfect vegetable chicken ragout with juicy tomato spaetzle recipe with a picture and simple step-by-step instructions.

for the tomato spaetzle

  • 300 g Flour
  • 3 Eggs
  • 1 pinch Salt
  • 125 ml Tomato juice
  • 3 cm Tomato paste concentrated three times
  • 3 cm Water

for the chicken breast shredded

  • 2 Chicken breasts cut into thin strips
  • 1 Peeled and diced carrot
  • 2 Garlic cloves chopped
  • 1 Diced onion
  • Garlic salt
  • Lemon pepper
  • 50 g Fennel fully cooked a leftover from yesterday … of course it doesn’t have to
  • 1 Can Mushrooms
  • 50 g Cream cheese
  • 4 tablespoon Frozen peas
  • Finely chopped parsley
  • 1 tablespoon Rapeseed oil
  1. First make the spaetzle, mix all the ingredients together and beat with a wooden spoon with a hole until it bubbles and drips thickly from the spoon … if it is too thick, add sips of water I needed some water Let rest for a minute then spread the dough in portions through a spaetzle sieve into hot salted water, the spaetzle are good when they swim above, now remove the spaetzle with a skimmer and repeat until the dough is used up. The spaetzle are also sufficient for 4 people who eat normally … I made a few more a day later, with tomato bolognese sauce
  2. Season the chicken fillet with salt and pepper and fry briefly in the pan with the onion and the garlic and the diced carrots. Then add the peas and mushrooms …. I used the mushroom water so it tasted nice and mushroom (of course not for everyone) you can also add a little vegetable broth and let everything simmer for 5 minutes and let the cheese melt in at the end ,,,, gives a great bond and a nice cheesy taste …. you can also omit the cheese and instead Bind with a little roux and finally stir in the parsley, if necessary, season with a little lemon juice and serve with the tomato spaetzle.
Dinner
European
vegetable chicken ragout with juicy tomato spaetzle

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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