Chicken mustard ragout
Preparation method
Place a frying pan on the stove and fry the chicken cubes until cooked through. Make the roux for the ragout. Put 60 grams of butter in a pan over low heat and let it melt. Immediately add the onions. Add the flour and fry briefly until it starts to bubble. Add the stock until you have a smooth sauce. Keep stirring with a whisk. Add the chicken, parsley and cooking cream. Season with the Limburg mustard, salt and pepper and cook until the ragout has a nice thickness. Fill the containers with the ragout and garnish with the lid and some extra parsley.
Co-operation with @unbloomfotografie
Ingredients
- 6 pie trays
- 400 g chicken fillet, in cubes
- 60 gr butter
- 60 gr flour
- 1 onion, chopped
- 100 ml cooking cream
- 500 ml chicken
- 2 tablespoons parsley, finely chopped
- 1-2 tbsp Marne Limburg Mustard
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