Chicken ragout is not the most modern dish but I think it is a great reflection of the atmosphere of a Christmas evening. During Christmas it is all about being with your family in a cozy, homely feeling. This dish represents the feeling perfectly. Enjoy!
Ingredients for 4 pers.:
- 200 gr chicken fillet
- ½ onion
- 1 spring onion
- fresh parsley
- 500 ml chicken broth
- 2 tablespoons of flour
- 4 puff pastry shells
How to prepare it:
Season the chicken with some salt and pepper. Put a small frying pan on the stove, melt a bit of butter and put the chicken fillets in the pan. Fry them on both sides for about 8 minutes.
In the meantime, you can prep the ragout. Chop the parsley. Peel the onion and fine slice the onion. Chop the spring onion into small rings. Cut the tomatoes in quarters. Get the chicken broth ready.
Put a sauce pan on the stove. Melt a bit of butter and add the onion. Fry the onion for 2 minutes. Add 2 table spoons of flour. Stir well till you get one big lump. Now you can start by adding the chicken broth. Keep on stirring and adding the broth so that you can remove all the lumps. Keep stirring till you have a smooth, soft sauce without lumps and approx.. 100 ml of the chicken broth left.
Turn down the stove.
Take the chicken fillets out of the pan and use two forks to pull off the meat. Add the pulled chicken and some of the parsley to the sauce, stir well and add some broth if needed. Let the ragout simmer for a moment.
Heat up the puff pastries as indicated on the cover. Remove the head and put the pastries on the serving plates. Poor a bit of the ragout into the pastries. Place the head back and sprinkle some parsley and spring onion on top of the ragout. Garnish with some tomatoes.
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