Chicken Ragout with Tarragon

Summary

Yield
Servings
Prep time
10 minutes
Cooking time
30 minutes
Total time
40 minutes

Description

Chicken Ragout with Tarragon

Ingredients

350 g
chicken breast (fillets)
3 T
oil
1
onion
2
carrots
1⁄2
kohlrabi
3
celery leaves
1 T
tarragon (dried)
1 T
parsley leaves (dried)
3
bouillon cube
300 g
green peas
300 ml
whipping cream

Instructions

Cut into the chicken breast small cubes and in a large pot with hot oil to bake. Add a small diced onion and diced carrots, put into quarter’s kohlrabi and celery leaves tied together. Sprinkle with tarragon and parsley, pour enough water, so everything was submerged and add bouillon. Cook a lid on low heat until all the vegetables become soft. (Then we can choose from soups and celery leaves and kohlrabi.) Add the peas to the soup and cook for 5 minutes over medium heat. Finally, add the whipping cream, sprinkle with a pinch of tarragon and bring to a boil. Serve hot.

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