Chicken Ragout with Cream Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 332 cal. | (16 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 1.4 g | (5 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 16.1 μg | (27 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 19.5 mg | (163 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 536 mg | (13 %) | ||
| Calcium | 65 mg | (7 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 7.6 g | |||
| Uric acid | 248 mg | |||
| Cholesterol | 107 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 1 carrot (chopped)
- 20 centimeters Leeks (cut into thick rings)
- 2 bay leaves
- 5 white peppercorns
- 2 tsps salt
- 1 l water
- 500 grams Chicken breasts
- 1 Tbsp butter
- 2 Tbsps vegetable oil
- 100 milliliters Whipped cream
- 1 Tbsp Vinegar
- 2 Tbsps sugar
- 2 Tbsps finely chopped Dill
- salt
- freshly ground pepper
Preparation steps
Bring 1 liter (approximately 1 quart) water to a boil. Add carrot, leeks, bay leaf, peppercorns and salt. Reduce heat and simmer about 20 minutes. Strain liquid through a sieve into a second pot and add chicken. Cook over low heat until chicken is cooked through. Lift meat from liquid and shred or cut into bite-sized pieces. Reserve broth.
Melt butter in a saucepan and whisk in oil. Add chicken pieces and cook briefly until warm, then add 500 ml (a little over 2 cups) broth, along with cream. Simmer over low heat about 5 minutes.
Combine sugar and vinegar in a pan. Cook over low heat until caramelized. By the teaspoonful, slowly add liquid to the cream sauce until sauce is mildly sweet (but not too sweet). Simmer 1-2 minutes more. Season with salt and pepper. Stir in the dill and serve immediately.
