Chicken ragout gratin

Name: chicken ragout gratin
Cook time: 40 min
Total time: 175 min
Yield: 4
Ingredients: 1 whole chicken cut into pieces; 2 chicken stock tablets; 1 onion shredded; 250 g winter carrot in slices; 1 twig thyme (container 15 g), fermented; 1 mespoint ground mace; 75 g butter extra for gratinating; 1 tray mushrooms (150 g), in small pieces; 65 g flour sifted; 1 mespoint curry powder; 75 ml White wine Chardonnay or Viognier; lemon pressed out; 2 el whipped cream cup 125 ml; 1 egg yolk; 4 el bread crumbs pack of 150 g; 1 twig parsley bag of 30 g

A tasty recipe. The starter contains the following ingredients: poultry, whole chicken (cut into pieces), chicken stocklets, onion (chopped), winter carrot (in slices), thyme ((15g container), fermented), ground mace, butter (extra for gratinating ), mushrooms ((150 g), in small pieces), flour (sifted), curry powder, white wine (Chardonnay or Viognier), lemon (pressed), whipped cream (cup 125 ml), egg yolk, breadcrumbs (pack of 150 g) and parsley (bag of 30 g).

Ingredients

Kitchen Stuff

4 small round refractory dishes

Directions

Put the chicken in a soup pan. Fill with water until the chicken is just below. Bring to the boil and add the bouillon tablets, onion, carrot, thyme and the bay leaf. Allow to draw for 2 hours on low heat. Add the film for the last 10 minutes.
Take the chicken out of the stock, pick the meat from the bone and cut the meat small. Strain the stock through a fine sieve or a clean and rinsed tea towel. Keep a 1/2 liter clear broth separate. With the rest of the broth, ragout is made.
Heat 10 g butter and fry the mushrooms for 3 min. Allow 65 g butter to melt in a soup pan and add the flour. Cook over low heat for 5 minutes until the mixture shines. Add the curry powder, the chicken and the mushrooms. Mix the wine, stock and lemon juice to taste. Bring to the boil and add pepper and salt to taste. Mix the whipped cream with the egg yolk and spatula through the ragout.
Preheat the oven to 220 ° C. Fill the baking dishes with ragout. Sprinkle with breadcrumbs and spread some pieces of butter. Put in the oven for about 15 minutes.
Heat the retained broth. Garnish the ragout with some parsley and serve with a glass of broth.