Kohlrabi and Chicken Ragout
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g chicken breast fillet (s)
- 2 large kohlrabi, peeled
- 1 large onion (s)
- 100 ml white wine
- 200 ml chicken broth, possibly a little more
- 150 ml crème fraîche
- 150 ml whipped cream (cream)
- 1 bunch parsley
- 1 pinch (s) nutmeg
- Salt and pepper, freshly ground
- olive oil
Print Recipe
Pin Recipe Instructions
- Cut the chicken breast and kohlrabi into cubes of the same size (edge length approx. 1.5 cm). Keep some green from the kohlrabi!
- Salt and pepper the chicken breast cubes and fry in olive oil, then keep warm.
- In the same pan, sauté the onion cubes, then add white wine and let the wine evaporate. Add the kohlrabi and pour the chicken stock over it. Let simmer for about 15 minutes with the lid on. Add the whipped cream and crème fraîche and reduce the sauce without the lid. Add the chicken breast again and bring to the boil again. Season to taste with salt, pepper and nutmeg.
- To serve, sprinkle finely chopped parsley and the finely chopped kohlrabi green over the top.
- We usually have spaghetti with it, but potatoes or rice also go well.
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