Chicken Ragout

For the chicken ragout, wash the chicken, dab dry and cut into several pieces with poultry shears. Place back pieces and wings together with about a third of the root vegetables and a halved onion in cold water, add salt and pepper and simmer for about 1 hour. Then strain the stock.

Cut remaining root vegetables and the second onion into small cubes.

Heat some oil in a suitable casserole with a lid, fry the chicken pieces all around and lift them out again. Add the onions and sauté until light. Add butter, let it melt, sprinkle with flour and stir briefly. Deglaze with white wine, reduce and pour in strained chicken stock.

Put the chicken pieces back in and steam, covered, until soft. If necessary, add some stock from time to time, the chicken pieces should be just covered by it.

Towards the end, season with a little lemon zest, cayenne pepper, nutmeg, salt and pepper.

Meanwhile, cook the root vegetables separately in some chicken stock until al dente. If necessary, cut the mushrooms into smaller pieces and steam them in a little butter. Mix everything into the ragout, add the cream and let the sauce boil down to a creamy consistency. If necessary, thicken with a little starch or flour.

Sprinkle the chicken ragout with freshly chopped parsley before serving.

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