Zucchini Chicken Ragout

5 from 4 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner
Cuisine European
Servings 2 people


  • Spelled like rice
  • 200 g Zucchini
  • 1 Pc. Onion
  • 1 Pc. Chicken from the leg
  • 1 tbsp Cold pressed olive oil
  • Salt from the mill
  • 1 tbsp Tomato paste
  • 0,5 tsp Rose paprika powder
  • 100 ml Poultry broth (homemade)
  • 0,5 Glass Capers
  • 1 pinch Sugar
  • 2 Stems Basil
  • 1 tsp Sauce binder dark
  • Lemon pepper


  • Preliminary note: The meat of the legs was left over from preparing the chicken broth. With the best will in the world, you can't throw that away, i.e. process it.
  • We like spelled like rice because it is nice and firm and aromatic. If you don't like that, you can of course also use rice, which, according to the package insert, is boiled with twice the salted amount of water and allowed to swell. In the meantime, halve the zucchini lengthways and cut into slices. Dice the onion. Skin the chicken drumsticks, remove the meat from the bones and tear it apart.
  • Heat 0.5 tablespoons of oil in a pan and sear the zucchini slices for about 2 minutes. Salt a little and take out. Add the rest of the oil to the pan and sauté the onions. Add tomato paste and let it caramelize slightly. Add the rose paprika and deglaze with the chicken stock. Bring to the boil briefly and make a little creamy with the sauce thickener.
  • Now mix in the zucchini, meat and capers and heat everything well. Season to taste with salt, sugar and lemon pepper. Then serve with the spelled rice and sprinkle with basil.
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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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