Chicken Ragout in Peppers
- 4 Chicken breasts
- 1 l chicken stock (from a jar)
- 1 Tbsp butter
- 1 Tbsp Pastry flour
- ½ tsp grated Lemon peel (untreated)
- 1 Tbsp lemon juice
- 1 tsp Sherry vinegar
- 200 grams Whipped cream
- peppers (from the mill)
- 1 Tbsp Tarragon (finely chopped)
- Tarragon (for garnish)
- 4 yellow Bell pepper
Divide chicken breasts into bite-size cubes.
Boil chicken broth with chicken cubes about 7 minutes, remove and set aside, then let boil over high heat to the rear 1/3, be poured cream and reduce to about half.
Frothing 1 tablespoon butter in a saucepan, add flour, let sauté briefly, add hot cream Fond stirring about 10 minutes. Let simmer, with sherry vinegar, lemon juice and shawls, and season to taste with tarragon, salt and pepper.
Halve bell peppers lengthwise, remove seeds, remove all white interior skins and rinse. Put pepper halves on a baking sheet and bake in hot oven (200°C, approximately 400°F) about 5-8 minutes.
To serve, stir chicken cubes into sauce, heat can distribute in the hot pepper halves, arrange on plates and garnish with tarragon. In addition there Risi Bisi.
Sauté chopped onion and chopped parsley in butter. Add peas and rice. Gradually add broth (whenever liquid is almost used up) and cook about 30 minutes. Season with salt and pepper and refine with butter and parmesan.