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🍽️ Chicken ragout in bell peppers

1027 kcal · 30 min · 4 servings

Ingredients

• 4 chicken breast fillets
• 1 l poultry stock (from the jar)
• 1 tbsp butter
• 1 tbsp flour
• 0.5 tsp grated lemon zest (organic)
• 1 tbsp lemon juice
• 1 tsp sherry vinegar
• 200 g whipping cream
• salt
• pepper (from the mill)
• 1 tbsp tarragon leaves (finely chopped)
• tarragon (for garnish)
• 4 yellow bell peppers
• 1 onion
• 1 bunch chopped parsley
• 2 tbsp butter
• 300 g peas (freshly shelled or frozen)
• 250 g rice
• 1 l meat broth
• salt
• freshly ground pepper
• 1 tbsp butter
• 50 g freshly grated parmesan

Instructions

1. 1. Cut the chicken breast fillets into small, bite-sized cubes.
2. 2. Bring the poultry broth to a boil.
3. 3. Add the chicken cubes to the boiling broth and let them steep for about 7 minutes.
4. 4. Remove the chicken cubes from the broth and set them aside.
5. 5. Reduce the remaining broth by boiling it at high heat until it has reduced to one-third of its original volume.
6. 6. Add cream to the reduced broth and continue to boil until the volume is approximately halved.
7. 7. Melt 1 tablespoon of butter in a pot until it foams.
8. 8. Add flour to the foaming butter and let it sweat briefly.
9. 9. Add the hot cream-broth mixture to the flour mixture while stirring constantly.
10. 10. Let the sauce simmer on low heat for about 10 minutes.
11. 11. Season the sauce with sherry vinegar, some lemon juice, lemon zest, tarragon, salt, and pepper.
12. 12. Cut the bell peppers in half lengthwise.
13. 13. Remove the seeds and all white inner membranes from the bell peppers.
14. 14. Rinse the empty pepper halves.
15. 15. Place the pepper halves on a baking sheet.
16. 16. Preheat the oven to 200 degrees.
17. 17. Bake the bell peppers in the hot oven for about 5 to 8 minutes.
18. 18. Stir the chicken cubes into the prepared sauce.
19. 19. Heat the chicken-sauce mixture until it is warm.
20. 20. Fill the hot chicken sauce into the baked pepper halves.
21. 21. Plate the stuffed bell peppers.
22. 22. Garnish the dish with fresh tarragon.
23. 23. Heat butter in a pan.
24. 24. Sauté the chopped onion and chopped parsley in the hot butter.
25. 25. Add the peas and rice to the onion-parsley mixture.
26. 26. Add the meat broth to the rice gradually.
27. 27. Wait each time until the previous amount of liquid has been almost completely absorbed by the rice before adding more broth.
28. 28. Cook the rice for about 30 minutes.
29. 29. Season the finished rice with salt and pepper.
30. 30. Finish the rice with butter and Parmesan.

Nutrition per serving

• kcal: 1027
• Protein: 79 g · Fett/Fat: 47 g · Carbs: 72 g