Chickenragout on Rice |
| Name: |
Britta Boster |
| Base: |
Aviano Airbase, Italy |
| Recipe: |
You need:(for 3 servings)
For the Ragout:
- 10 Slices of Chicken Tenders
- 8 medium carrots
(or a small bag of Babycarrots - that way you don't have to peel carrots)
- 1 cup of vegetablebroth/ chickenbroth
- 150 gr Sourcream
- Parslie
- Salt
- Pepper
- 1 Onion
- Oil
- Sugar
- 1 Spoon of flour and a lil water
Preparing:
- Cut the carrots in small pieces
- Cut the chicken in bitesize pieces
- Chop onion in very small pieces
- mix water with the flour
- Heat the oil to a medium heat and put the carrots in until they get soft. Give a little bit of sugar to it.
then take them out.
- Put the chicken and the onions in pan and let them cook until done. Add the carrots and the broth. Let it start to cook. Add the water/flour mix and let it thicken up. Lower the heat and at the sour cream. Don't let it cook any longer! Fix a good taste by adding salt and pepper. Let it sit a lil bit.
In that time you can fix the rice. Wildrice tastes awsome with it!
Out Ragout ontop of rice!
Enjoy your dinner
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