Chicken ragout with mushrooms and bacon
Old-fashioned comfort food: homemade chicken stock, tender pulled chicken, mushrooms and bacon in a creamy ragout sauce with a hint of sambal and smoked paprika.
- 100 min
- 4 servings
- Medium
Ingredients
- 500 gchicken breast
- 1 lwater
- 1 bouquet garni (e.g. thyme, rosemary, parsley, bay leaf, cloves, mace and savory)
- 30 gbutter
- 40 gplain flour
- 2 onions (finely chopped)
- 1 tspsambal (or to taste)
- 300 gbacon lardons
- 400 gmushrooms (sliced)
- 2 tspsmoked paprika
- 4 sprigsfresh parsley (chopped)
- to tastesalt and pepper
- optionalinstant sauce thickener
Method
- 1
Bring the chicken to the boil with the water, the bouquet garni and a pinch of salt. Skim off the foam, turn the heat down low and let the chicken simmer gently for about an hour.
- 2
Take the chicken out of the pan and strain the stock. Pull the chicken into pieces with two forks and set aside.
- 3
Fry the bacon in a frying pan until crisp. In the same fat, fry half the onion and the mushrooms until golden brown. Sprinkle with the smoked paprika and stir in the pulled chicken.
- 4
Melt the butter in a large pan and gently fry the rest of the onion until translucent. Stir in the flour and cook for 3 minutes, stirring.
- 5
Gradually pour in about 500 ml of the stock, stirring well until you have a smooth sauce. Stir in the sambal and taste; season with salt and pepper.
- 6
Stir the chicken and mushroom mixture into the sauce and heat everything through. Too thick? Add a little more stock. Too thin? Thicken with a little sauce thickener.
- 7
Stir in the parsley just before serving.
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