Colorful chicken ragout

For 1 person
  • 1 medium sized carrot
  • 1 small stick of leek
  • 100 g small mushrooms
  • 1 small onion
  • 40 g long grain rice
  • salt, white pepper
  • 100 g Chicken fillet
  • 1 TL (5 g) Oil
  • 1 TL (5 g) flour
  • 5 EL low-fat milk
  • 1/2 TL Vegetable broth
  • 1/4 potty chervil or
  • 1/2 Bunch Parsley
45 minutes
easy
1.
Peel the carrot, clean the leek. Wash both and cut into slices. Clean the mushrooms, wash them if necessary and cut them in half. Peel the onion and dice it finely
2.
Cover the rice in approx. 1/8 l of boiling salted waterCook over low heat for about 20 minutes
3.
Wash the meat, pat dry and dice. Fry in hot oil for about 5 minutes. Fry the mushrooms briefly. Season and remove
4.
Steam the onion in the frying fat until translucent. Add carrot and leek and sauté for about 3 minutes, season. Dust the flour over it and sweat it. Stir in 150 ml water, milk and stock, bring to the boil. Approx. Simmer for 5 minutes while stirring. Reheat the meat and mushrooms in it. Season to taste with salt and pepper.
5.
Wash and pluck chervil (chop parsley). Lift up to a little under the rice. Arrange everything and garnish with the rest of the chervil
1 person approx.>
  • 390 kcal
  • 1630 kJ
  • 32 g protein
  • 7 g fat
  • 48 g carbohydrates
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