Patties with chicken ragout

Name: patties with chicken ragout
Cook time: 30 min
Total time: 98 min
Yield: 4
Cuisine: Dutch
Ingredients: 2 free range chicken legs; 1 liter water; 2 chicken broth tablet; 250 g Chestnut mushroom; 50 g unsalted butter or margarine; 25 g wheat flour; 1 el vadouvan spice mix; 125 ml fresh cream; 4 airy ragout tray in Christmas tree shape; 12,5 g fresh chives

Ragout dishes with chicken, mushrooms, vadouvan, whipped cream and chives.

Ingredients

Directions

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