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🍽️ Creamy Chicken Ragout with Mushrooms, Risotto, and Fried Capers

720 kcal · 30 min · 4 servings

Ingredients

• mushrooms, white 800 g
• spring onions 1 bunch
• capers 4 tbsp
• chicken breast fillets 600 g
• vegetable broth 1500 ml
• oil 9 tbsp
• risotto rice 300 g
• whipping cream 200 g
• salt pinch
• pepper, black ground pinch
• cornstarch 3 tbsp
• water 6 tbsp
• butter 2 tbsp
• parmesan 20 g

Instructions

1. 1. Clean the mushrooms with a kitchen towel and cut them into quarters.
2. 2. Wash the spring onions and cut the white and green parts separately into rings.
3. 3. Drain the capers and dry them on a kitchen towel.
4. 4. Rinse the chicken meat, pat it dry, and cut it into small cubes.
5. 5. Mix the broth and bring it to a boil in a pot.
6. 6. Heat 3 tablespoons of oil in another pot over medium heat.
7. 7. Fry the rice together with the white parts of the spring onions for about 3 minutes.
8. 8. Measure 300 milliliters of the broth and set it aside.
9. 9. Pour the rice with a ladle of broth so that it is just covered.
10. 10. Cook the rice for about 20 minutes, stirring occasionally.
11. 11. Add more broth if necessary so that the rice remains slightly covered with liquid.
12. 12. Heat 2 tablespoons of oil in a pot over medium heat.
13. 13. Fry the mushrooms in it for about 3 minutes.
14. 14. Deglaze the mushrooms with the reserved broth.
15. 15. Let the mixture simmer for about 5 minutes.
16. 16. Add the whipping cream and the green parts of the spring onions to the mushrooms.
17. 17. Bring the mixture to a boil.
18. 18. Season the sauce with salt and pepper.
19. 19. Mix 3 tablespoons of cornstarch with 6 tablespoons of cold water in an empty creamer.
20. 20. Stir the starch-water mixture into the sauce.
21. 21. Bring the sauce to a boil again.
22. 22. Stir the diced chicken pieces into the sauce.
23. 23. Let the sauce simmer for about 5 minutes.
24. 24. Heat 4 tablespoons of oil in a frying pan over high heat.
25. 25. Dust the capers with a little cornstarch.
26. 26. Fry the capers in the pan for about 1 to 2 minutes until they are crispy.
27. 27. Remove the capers and let them drain on a kitchen towel.
28. 28. Add butter to the risotto.
29. 29. Grate the Parmesan and mix everything well.
30. 30. Season the risotto with salt and pepper.
31. 31. Plate the chicken ragout together with the risotto.
32. 32. Sprinkle the fried capers over the top as desired and serve the dish.

Nutrition per serving

• kcal: 720
• Protein: 45 g · Fett/Fat: 36 g · Carbs: 62 g