RECIPE: PATTIES WITH CHICKEN RAGOUT

Ingredients

Preparation

  1. Place the chicken fillets with the bay leaves, cloves and some parsley in half a litre of cold water and bring to the boil.
  2. Let this simmer for 10 minutes. Take out the chicken fillets and cut them small.
  3. In a thick-bottomed pan, fry the spring onion and mushrooms.
  4. Add a good lump of butter and, as soon as the butter stops bubbling, add the flour. Stir well for a few minutes.
  5. Add the chicken meat. Spoon in as much chicken stock, spoon by spoon, until the ragout is the desired thickness.
  6. Season with salt and pepper and a dash of cream. Fill the (possibly warm) pastry cases with the ragout.

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