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CHICKEN RAGÔUT

 

Ingredients:

 

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

 

Directions:

 

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