Fine chicken ragout with peas

Ingredients

Directions

1. 1

   Wash the meat, dab dry and dice. Clean, wash and slice the mushrooms. Wash and halve tomatoes. Leek onions clean, wash and in rings cut.

2. 2

   Heat 2 tablespoons of oil in a large frying pan. Fry the mushrooms in it for about 5 minutes. Season with salt and pepper and remove. Sauté spring onions and tomatoes in 1 tbsp. oil briefly and thoroughly. Take them out.

3. 3

   Heat 1-2 tablespoons of oil in a frying pan. Brown the meat in it. Season with salt and pepper.

4. 4

   Sprinkle flour over the meat and sauté briefly. Wine, good 1⁄4 l Stir in water and cream, bring to the boil. Season to taste with stock, salt and pepper. Heat peas in the sauce. Add tomatoes, spring onions and mushrooms to the sauce, bring to the boil again.

5. 5

   Season the ragout with salt and pepper. Wash and chop the chervil. Sprinkle chicken ragout with chervil. Potato rösti taste good with it.