Chicken and Mushroom Ragout

Rating: 4.20 / 5.00 (5 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Clean the mushrooms dry and leave them whole or cut them in half, depending on their size. Cut the chicken breasts into large cubes. Season with salt and pepper.

In a wide frying pan, fry the chicken meat in portions in a little clarified butter briefly but heartily. Remove.

Sauté the mushrooms in the drippings. Add to the meat.

Melt the gravy with Noilly white wine or Prat and soup. Cook lightly on a large fire. Now add chicken cubes and mushrooms repeatedly and simmer on low heat for ten minutes with lid closed.

Chop parsley or chervil. Mix with the cream. Knead butter and flour well with a fork.

Add the cream to the chicken stew and bring to the boil. Add the flour butter and do the same for 1 minute. At the end, season strongly with salt and freshly ground pepper.

By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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