A refined, luxurious chicken ragout that is perfect for a special occasion or simply to treat yourself. With tender pieces of chicken, a creamy sauce and carefully chosen seasonings, this is a classic delicacy that is both comforting and elegant.
Chicken ragout
Chicken ragout
Method
01
Cook the chicken
Put the chicken thighs in a pan with 1 litre of boiling stock. Leave to cook gently over a low heat for 20–30 minutes. Take the meat out, leave to cool and chop finely. Keep the stock.
02
Make a roux
Melt the butter over a medium heat. Add the flour and stir to a smooth roux. Add the stock little by little, stirring, until a smooth, glossy ragout forms.
03
Finish
Take the pan off the heat. Stir the egg yolks through the warm ragout. Add mustard, Maggi, nutmeg, pepper, salt and parsley. Finally, mix in the chopped chicken.
Tips & notes
Add mushrooms for an extra filling ragout. Serve in puff pastry cases (bouchées à la reine) or with rice and vegetables. With the same base you can vary endlessly: replace chicken plus chicken stock with beef plus beef stock (beef ragout), or with mushrooms plus mushroom stock (mushroom ragout). Keeps for 2–3 days in a sealed container in the fridge.
Variations
- Serve in a vol-au-vent case for the classic presentation.
- Replace the chicken with veal for a more luxurious, blanquette-style ragout.
Contains:
Gluten
Eggs
Milk
Mustard
| Calories | 441 kcal |
|---|---|
| Protein | 24 g |
| Carbohydrates | 17 g |
| Fat | 30 g |
| Fibre | 1 g |
Estimated values, calculated from standard nutritional values per ingredient.
