:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/9IQTQpQRXO-aBpdZRjGh/bbf9c537ac6c76c2eba62e1c850c13.png "Chicken ragout with cream sauce and mushrooms")
Source: ALLEKO via iStockPhotos
Chicken ragout with cream sauce and mushrooms
As someone who spends a lot of time in the kitchen, I've made this chicken stew recipe several times and it's always a big hit. It's full of flavor, easy to prepare and it has the "feel good" factor of comfort food. Chicken breast is sautéed with vegetables and mushrooms and finished with stock and cream, which goes well with rice or fresh bread as a side dish.
Ingredients
- 600 g Chopped chicken breast
- 2 diced carrots
- 2 cut Onions
- 200 g mushrooms, sliced
- 2 tbsp sunflower oil
- 2 tbsp flour
- 400 ml chicken stock cube
- 200 ml whipped cream
- salt and pepper to taste
- 1 TL thyme
- Fresh parsley to garnish
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Directions
For the chicken ragout recipe, first heat the sunflower oil in a large pan. Fry the chicken in it until it is golden brown on all sides. This brings a deep flavor to the dish that you should not miss.
Add the diced carrots and onions and fry for a few minutes until soft.
Add the mushrooms and fry everything together for about 5 minutes. I find that frying the mushrooms develops a wonderful flavor that adds depth to the ragout.
Sprinkle the flour over the vegetables and meat and stir well. The flour will give the ragout a nice thickness later on.
Pour in the chicken stock and mix everything well. Allow the ragout to simmer for about 20-30 minutes so that the flavors can blend.
Add the whipping cream and season with salt, pepper and thyme. At this point, I recommend tasting the ragout and adjusting the seasoning to taste.
Simmer the ragout for another 10-15 minutes until it has reached the desired thickness.
Garnish the chicken ragout dish with freshly chopped parsley and serve.
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