This chicken ragout with powerful chicken broth strengthens the digestive and reserve energy. The spring onions give extra spice and reinforcement to the supply energy.
| Ingredients for 2 people:
- 1 carrot
- 1 stalk of celery
- 1 kilo of organic chicken legs
- 2 leaves of laurel
- 3 cloves of garlic
- 2 onions
- 150 grams of chestnut mushrooms
- 2 spring onions
- ½ tablespoon extra virgin olive oil
- 50 grams of wholemeal rice flour
- black pepper and salt
Clean the carrot and celery and cut into pieces. Bring 1 liter of water to the boil. Add the carrot, celery, chicken, bay leaf and garlic. Bring to the boil and turn the heat gently. Leave to simmer for 30-45 minutes with the lid on the pan.
Remove the chicken from the stock and remove the meat from the bones. Cut the meat into small pieces. Strain the stock and keep it ..
Clean the onion, mushrooms and spring onion and cut into small pieces, slices and rings. Heat the oil in a soup pan and fry the onion. Add the mushrooms a little later and braise. Then add ½ liter of the stock and the chicken meat and bring to the boil. Stir in the flour with 3 tablespoons of water and bind the ragout with stirring.
Season to taste with black pepper and salt. Add the spring onion and scoop the ragout well. .
Tasty with millet and steamed peas.