Chicken Ragout, Broad Beans and Basil
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 ml stock (poultry stock, a. D. Glass)
- 600 g beans, thick, pitted
- 600 g chicken breast fillet (s)
- 30 g butter or mararine
- Salt and pepper from the mill
- 100 ml white wine
- 200 ml whipped cream
- 100 g crème fraîche
- 3 tablespoon sauce thickener, light
- sugar
- 1 bunch basil
Print Recipe
Pin Recipe Instructions
- Heat the poultry stock in a saucepan. Add the beans and cook gently in a closed saucepan for about 15 minutes.
- In the meantime, cut the chicken breast fillet across the grain into fine strips and fry in a pan in hot butter or margarine over high heat for about 3-4 minutes. Season with salt and pepper. Deglaze with white wine and add to the beans.
- Add the cream and crème fraiche, bring to the boil and bind with the sauce binding agent. Season with salt, pepper and sugar.
- Pluck the basil from the stems, roughly chop it and add to the ragout. Serve immediately. Jacket potatoes or baguettes go well with it.
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