Creamy chicken ragout with mushrooms

Name: creamy chicken ragout with mushrooms
Cook time: 45 min
Total time: 105 min
Yield: 8
Ingredients: 1 little onion; winter carrot in slices; 1 teaspoon peppercorns; 1 piece mace; 2 leaves laurel; 400 g corn chicken fillet; 1 herbal bag chicken broth; 1 pot mushroom slices; bag fresh parsley a 30 g; 100 g butter; 100 g flour; 200 ml whipped cream; 2 to grab pie pots a 4 pieces; 2 tablespoons lemon juice; (freshly ground) white pepper

A tasty recipe. The lunch contains the following ingredients: poultry, onion, winter carrot (in slices), peppercorns, mace, laurel, corn chicken fillet, herb-broccoli chicken broth, mushroom slices, fresh parsley (a 30 g), butter, flour, whipped cream, pies (4 pieces), lemon juice and (freshly ground) white pepper.

Ingredients

Directions

Peel the outer skin of onion (leave the rest of the skin, give the color of the broth), cut the carrot and halve the onion.
Pour 1 liter of water with onion, winter carrot, peppercorns, mace, bay leaf and 1 tbsp salt into the pan.
Put chicken fillets and herbs into a pan.
Turn off the fire, place the lid on the pan and let the broth cool down for 1 hour, while the chicken cooks gently.
After 30 min., Turn chicken over and mix stock.
Preheat the oven to 175 ° C.
Pour out the mushroom slices.
Remove the chicken from the pan and pull it into small strips with two forks.
Cut chicken strips if necessary.
Pour the broth through the sieve into the measuring cup.
Parsley or chop parsley.
Melt butter in a frying pan.
Add flour all of a sudden and stir in butter with ladle.
Mix the flour mixture (= roux) for 2-3 minutes on low heat, without coloring.
Add 500 ml of cooled broth for shoots and stir well until smooth sauce is formed.
Whip cream through.
Put pastries on baking sheet into oven and allow to heat in 5-10 minutes.
Combine chicken strips, mushrooms and most of parsley with sauce and gently heat 5 minutes for ragout.
If necessary dilute with broth (remainder of broth is not used).
Season with lemon juice, salt and white pepper.
Place pastries on plates and create ragout.
Scatter leftover parsley..