Gastronomixs

Chicken ragout

Chicken ragout is one of the best known types of ragout. In this particular ragout, mushrooms and finely chopped parsley are essential ingredients. Use a combination of different mushrooms, such as button mushrooms, shimeji mushrooms, and boletes.

Chicken ragout

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Ingredients

2

 

soup chickens, or separate chicken drumsticks and breasts (1.4 kg)

10

g

mace

As needed:

 

bouquet garni

2.4

litres

water    

200

g

butter

480

g

onion, finely diced (brunoise)

240

g

flour

600

g

mushrooms, sliced

400

g

cream

40

g

parsley, finely chopped

As needed:

 

salt and pepper

Preparation method

  • Put the chicken in a pan of cold water together with the mace leaves, bouquet garni, and salt and heat.
  • Use a skimmer to remove any froth that appears on the top of the stock.
  • Once the meat is done, turn off the heat and leave the stock to cool with the meat in it.
  • After a few hours, take out the chicken and remove the skin.
  • Pull the meat from the bone, in large chunks. Strain the stock.
  • Melt the butter in a pan and wait until it has finished bubbling.
  • Gently fry the onion in the butter without allowing it to turn brown.
  • Add the flour in one go.
  • Stir thoroughly with a rubber spatula until you have a smooth mixture.
  • Cook the roux for three minutes to cook the flour. It is done as soon as the roux starts to ‘sweat’.
  • Add the chicken stock in three parts while continuing to stir to prevent lumps from forming.
  • Bring the ragout and cream to the boil and allow the mixture to continue cooking gently.
  • In the meantime, braise the mushrooms in butter without allowing the mushrooms to turn brown.
  • Add the chicken meat and mushrooms to the ragout mixture and season to taste with salt, pepper, and parsley.

Serving suggestions

  • Variation tip: add lemon and lime zest and/or juice for a tangy contrast to the butter and cream.
  • In a composition with a preparation of puff pastry.
  • In a composition with components of rice, almonds, and chestnuts.
  • In a composition with components of pasta, parsley, and lemon.

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