Chicken ragout
Ingredients
- 500 g chicken breast, with skin and bones
- 1 onion, quartered
- 2 bay leaves
- 3 cloves, a few pepper corns
- 1 tsp pepper corns
- 1 quantity of white sauce, made with chicken stock and cream
- salt and white pepper
- 1 tsp lemon juice
- optional: 1 tsp of prepared mustard
- a handful of cooked chopped carrots
- a handful of cooked green peas
Method
- In a saucepan cover chicken breast with cold water, add onion, bay leaves, cloves and pepper corns. Heat and gently boil for about 30 minutes until chicken is cooked. Remove from heat, remove chicken and strain stock, set both aside. Bone and skin chicken, chop meat, set aside. Prepare white sauce with the chicken stock and a little cream, season to taste with salt, white pepper, lemon juice and mustard (if used). Add chicken pieces, carrots and peas and reheat.
Variations
Use other cooked vegetables such as chopped cooked mushrooms or asparagus. Try a different flavour altogether and flavour the white sauce with a tsp of mild curry powder and add banana slices (just before serving) instead of vegetables.