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1     cooked stewing hen (Stock for Chicken Ragout is under Basic Techniques

2      recipes Sauce Velouté (recipe in Basic Techniques)

1     cup whipping cream

Kosher salt and white pepper to taste

2     cups Texmati or Jasmine rice cooked according to directions on the box




Carefully remove the meat from the cooked bird.  Reserve.


Stir the cream into the simmering Velouté and  continue to cook until the sauce coats a spoon, about 15 minutes.  Stir in the chicken pieces, return to a simmer.  Season again with salt and pepper, to taste.


Spread the cooked rice on a serving platter.  Spoon the Chicken Ragôut over all and serve immediately..


Yield: 6 servings