Dutch ragu
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13 rates
Preparation : 10 min
Cooking : 40 min
Total time : 50 min Rest : 0 min
4 people
100 ml white wine
70 g plain flour
1 clove of garlic
3 stalks parsley
2 stalks thyme
1 pinch salt
1 pinch pepper
50 g soft butter
1 onion
1 leek
250 g mushrooms
250 ml of chicken broth
600 g chicken thighs
100 ml single cream
Associated products
Tips
If you would like a thicker sauce, add a little cornflour (diluted in water).
RECIPE STEPS
1
Quarter the onion and halve the garlic.
Put the ingredients into the metal bowl and run the program.
- 1 clove of garlic
- 2 stalks thyme
- 50 g soft butter
- 1 onion
Expert
02:00 / 2A / 110°C
2
Cut the chicken into 3cm cubes.
- 600 g chicken thighs
3
Put the cubed chicken into the metal bowl and run the program.
- 600 g chicken thighs
Expert
03:00 / 2A / 110°C
4
Add the flour and run the program.
- 70 g plain flour
Expert
03:00 / 2A / 110°C
5
Roughly chop the mushrooms and cut the leeks into rings.
Add the ingredients and run the program.
- 100 ml white wine
- 1 leek
- 250 g mushrooms
- 100 ml single cream
- 250 ml of chicken broth
Expert
29:00 / 2A / 110°C
6
Season with salt and pepper. Add the chopped parsley and run the program.
- 3 stalks parsley
- 1 pinch salt
- 1 pinch pepper
Expert
01:00 / 2A / 110°C
7
Serve with bouchées à la reine (vol-au-vent) or basmati rice.
© photos Sandra Mahut © 2016 Hachette Livre (Marabout) - version NL
