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KPUTMAN
Patties with chicken ragout
Ragout dishes with chicken, mushrooms, vadouvan, whipped cream and chives.
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Ingredients
Directions
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Put the chicken legs in a pan, pour in the water and add the bouillon tablets.
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Bring to a boil and simmer for 30 minutes on low heat.
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Remove the legs from the stock and let cool for 30 minutes. Keep the broth.
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Meanwhile cut the mushrooms into slices. Heat the butter in a frying pan and fry the mushrooms for 6 minutes on a high heat.
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Season with pepper and salt. Remove the skin from the chicken legs. Pick the meat from the legs and cut into pieces.
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Heat the rest of the butter in a pan and add the flour (roux) while stirring.
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Add the vadouvan and let the roux cook for 3 minutes on low heat. Stir frequently.
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Add 375 ml of the cooled broth and whipped cream to the roux and let stir with a whisk over medium heat.
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Add the chicken and the mushrooms and season with salt and salt.
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Preheat the oven to 200 ° C.
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Bake the containers in the preheated oven in 8 minutes. Spoon the ragout in pastry pots and cut the chives above.
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Nutrition
620Calories
Sodium12% DV290mg
Fat74% DV48g
Protein42% DV21g
Carbs8% DV25g
Fiber8% DV2g
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