August: Mushroom-Chicken-Ragout with Herb-Lime-Cream
Soon - in September - first autumn’s messengers will be calling. In high summer, we therefore should welcome the last fruits, salads, herbs, fish and other seasonal delights. Our Ragout with Mushroom and Chicken is prepared quickly and has an excellent taste!
For the ragout:
100 g shallots or white onion
60 g butter
100 ml white wine
300 g chicken breast
800 g mushrooms
250 ml buttermilk
200 ml cream
300 ml vegetable stock
few sprigs of lemon balm and parsley
1 box watercress (cut cress about 15 g)
3 tablespoons plain flour
salt, freshly ground black pepper
Step One :
Peel shallots or onion and chop finely; set aside. Measure butter and set aside. Measure wine and set aside. Rinse lime under hot water and pat dry. Grate the zest finely and set aside. Rinse chicken breast and cut into small cubes (1,5 cm); set aside. Trim and clean mushrooms and cut into quarters. Set aside. Measure buttermilk and cream and set both aside. Measure and set aside the stock. Wash herbs, shake dry and mince the leaves coarsely. Cut off watercress with a scissors and set aside the cress. Set aside flour, salt, pepper and Worcestersauce.
Melt butter in a pot, add shallots and sauté for 6 minutes until translucent. Toss in chicken and fry for 6 minutes. Add mushrooms and sauté for 7 to 8 minutes. Sprinkle mushrooms with flour and stir thoroughly. Add grated zest of lime and pour in stock. Cook for 1 minute. Pour in buttermilk and cream and cook for 1 minute. Add wine and cook again for 2 minutes. Season the ragout with salt, pepper and Worcestersauce. Stir in herbs, but keep some for the garnish. Arrange ragout on plates and serve immediately. Basmati-rice goes well with this dish.
Season the ragout also with orange juice and green pepper.