Chicken ragout with mushrooms
Chop the onion finely.
Finely chop the mushrooms.
Heat the butter in a frying pan and fry the chicken cubes in 5 minutes around brown and cooked.
Sprinkle with salt and freshly ground pepper.
Spoon the diced chicken onto a plate.
Fry in the shortening onion and chestnut mushrooms with thyme in 3-4 minutes until tender.
Sprinkle flour and bake for another minute.
Gradually add milk while stirring and heat everything while stirring until it becomes a sauce.
Spoon the chicken cubes through the sauce and heat gently for 2-3 minutes until it becomes a ragout.
Add some salt and pepper if necessary.
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