INGREDIENTS

50 g		butter
50 g		wheat flour
500 ml		boiled water
10 g		bouillon
2 g		CulinairEx CR049P – Oven roasted chicken
100 g		chicken thigh filet
250 g		chestnut mushrooms cut in small pieces Puff pastry sheets or cups

PREPARATION

1. Boil water in a pan and add the chicken fillet in whole. Boil the chicken for 20 minutes, until fully cooked. Take the chicken out of the water and let it cool. Save the water for later. Once the chicken is cool, use your fingers to pull the chicken into strings.
2. Pan-fry the mushroom pieces on a medium heat in a non-sticking pan or use a little oil
3. Melt the butter, mix the wheat flour through to make a roux. Let it simmer for 4 minutes at medium temperature, keep stirring so it won’t turn brown. The roux is ready.
4. Add the water that you have used for boiling the chicken, the bouillon powder and the Oven Roasted Chicken powder to the roux and stir with a whisk until the mixture is one thick consistency.
5. Add the pulled chicken and mushrooms and stir carefully
6. Heat the puff pastry sheets in cupcake forms to make a cup or heat pre-made cups.
7. Serve the ragout in the puff pastry cups.

The chicken ragout is also delicious with rice or baked potatoes.