Filter
Reset
Sort ByRelevance
KPUTMAN
Patties with chicken ragout
Ragout dishes with chicken, mushrooms, vadouvan, whipped cream and chives.
Share
Tweet
Pin
Whatsapp
Print
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.
Blogs that might be interesting
-
10 minAppetizerSesame seed, Japanese soy sauce, hummus, radishes,radish with hummus and sesame seeds
-
25 minAppetizerwhite asparagus, orange, olive oil, smoked salmon, butter, balsamic vinegar, basil,smoked salmon with roasted asparagus and basil dressing
-
35 minAppetizerToma'Gusto meat tomato, vine tomato, extra virgin olive oil, tabasco chipotle pepper sauce, free-range hens-egg, San Francisco sourdough bread, Red onion, capers in pot,tomato tartare on toast with a poached egg
-
35 minAppetizerfrozen vegetable spring roll, vomited prunes without seeds, garlic, Red pepper, sunflower oil, ketjapmarinade, peanut butter,vegetable spring roll with spicy dip
Nutrition
620Calories
Sodium12% DV290mg
Fat74% DV48g
Protein42% DV21g
Carbs8% DV25g
Fiber8% DV2g
Loved it