Chicken Ragout with Potato Fritters
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
For the ragout:
- 200 g chicken breast
- 1 large carrot
- 0.5 ½ kohlrabi
- 200 g cream
- 200 ml water
- Sauce thickener, light
- olive oil
- Salt and pepper, black
- parsley
For the buffers:
- 400 g potato (s)
- 0.5 ½ onion (s)
- 1 egg (s)
- 2 tablespoon cornstarch
- nutmeg
- Salt and pepper, black
- Cooking oil
Print Recipe
Pin Recipe Instructions
- Cut the carrot and kohlrabi into sticks.
- Dice the chicken and fry in the olive oil. Add vegetables, salt a little and add parsley. Add 200 ml of water and simmer for 10 minutes with the lid closed. Remove the lid and let it cook for another 5 minutes at a higher temperature to reduce the water a little. Then add the cream, season with salt and pepper and thicken everything with a light sauce thickener. Stir in the chopped parsley.
- Peel and grate the potatoes and squeeze them well. Add the cornstarch, salt, pepper, nutmeg, egg and finely chopped onions and mix everything together. Carefully shape the potato pancakes and fry on both sides in the cooking oil at a low temperature.
- Tip: If you can`t get the potato pancakes through without burning, you can just fry them briefly and let them cook in the oven at 160 ° C.
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