Fine brown ragout of chicken

Ingredients

• 3200 gChicken
• 180 gButter
• 120 gWheat flour
• 1500 mlChicken broth
• 500 mlBeef broth
• 1 pcsLemon
• 2 pcsCloves
• 1 tspPepper
• 10 gSalt
• 200 gMushroom
• 250 gChestnut
• 250 gSausage
• 250 gGround meat
• 1 pcsEgg
• 50 gBreadcrumbs
• 120 gCapers
• 15 gPistachio

Instructions

1. 1

   Preparation

   • Wash the chicken, pat dry and cut into large pieces (legs, breast, wings).
   • Slice the lemon and remove seeds. Clean mushrooms and halve or slice. Chop cooked chestnuts. Brown the small sausages briefly in a pan.
   • Form 8–12 small dumplings from the minced meat with breadcrumbs and egg and brown briefly or blanch until they hold their shape.
2. 2

   Make the sauce

   • Melt the butter (180 g) in a large pot over medium heat and brown slightly (do not burn).
   • Add the flour (120 g) and stir until it becomes a brown roux.
   • Gradually add chicken stock (1500 ml) and then beef stock (500 ml) while whisking to avoid lumps.
   • Add lemon slices, 2 whole cloves, pepper (1 tsp) and salt (10 g). Bring to a simmer and cook gently for 10 minutes until slightly thickened.
3. 3

   Finish and serve

   • Brown the chicken pieces in a pan and set aside.
   • Add mushrooms, chestnuts, sausages, dumplings, capers (120 g) and pistachios (15 g) to the sauce and return the chicken pieces.
   • Simmer gently for about 15 minutes until cooked through and flavors have blended. Serve hot with dumplings, potatoes or rice.