🍽️ Chicken Ragout with Rice

Name: Chicken Ragout with Rice
Total time: 30 min
Yield: 4 servings
Ingredients: 800 g chicken (1 small chicken); 1 carrot; 200 g celeriac; 1 stalk leek; 1 bunch parsley; 0.5 tsp peppercorns; 1 bay leaf; salt; 1 shallot; 1 carrot; 10 g butter; 1 tsp curry powder; 20 g spelt wholemeal flour; 3 tbsp lemon juice; 100 ml whipping cream; 2 tbsp pickled capers; white pepper; 350 g parboiled rice; 1 handful chive rings

631 kcal · 30 min · 4 servings

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Ingredients

800 g chicken (1 small chicken)
1 carrot
200 g celeriac
1 stalk leek
1 bunch parsley
0.5 tsp peppercorns
1 bay leaf
salt
1 shallot
1 carrot
10 g butter
1 tsp curry powder
20 g spelt wholemeal flour
3 tbsp lemon juice
100 ml whipping cream
2 tbsp pickled capers
white pepper
350 g parboiled rice
1 handful chive rings

Instructions

1. Wash the chicken and place it in a large pot.
2. Pour 1 liter of water over the chicken.
3. Wash, trim, and peel the carrot and celeriac.
4. Cut the root vegetables into large chunks.
5. Trim the leek and halve it lengthwise.
6. Wash the leek thoroughly and cut it into pieces.
7. Wash the parsley.
8. Add the prepared vegetables, the bay leaf, and the peppercorns to the pot.
9. Bring everything to a boil.
10. Simmer the broth for about 1 hour.
11. Remove the chicken from the broth and let it cool slightly.
12. Strain the broth through a sieve.
13. Remove the chicken meat from the bones.
14. Remove the skin from the meat.
15. Cut the meat into bite-sized pieces.
16. Add the rice to approx. 700 ml of water.
17. Salt the water.
18. Cook the rice for approx. 25 minutes until soft.
19. Peel the shallot and the carrot.
20. Finely dice the shallot and the carrot.
21. Heat the butter in a pan.
22. Sauté the shallot and carrot until translucent.
23. Add 1/2 tsp of curry powder.
24. Sauté the curry powder briefly.
25. Add the chicken pieces.
26. Dust the meat with flour.
27. Stir everything.
28. Deglaze with the lemon juice.
29. Add the chicken broth.
30. Stir.
31. Simmer the ragout for about 5 minutes with the lid off.
32. Pour in the cream.
33. Bring the ragout to a boil.
34. Add the capers.
35. Season with salt and pepper.
36. Serve the rice with the fricassee.
37. Dust the dish with a little curry powder.
38. Garnish with fresh chives.

Nutrition per serving

kcal: 631
Protein: 55 g · Fett/Fat: 12 g · Carbs: 74 g