Chicken Ragout in Bell Peppers

Ingredients

• 4 chicken breast fillets
• 1 l poultry stock (from the jar)
• 1 EL Butter
• 1 EL flour
• 0.5 TL grated lemon zest (unprocessed)
• 1 EL lemon juice
• 1 TL sherry vinegar
• 200 g whipping cream
• Salt
• pepper (ground)
• 1 EL chopped tarragon leaves (finely chopped)
• Tarragon for garnish
• 4 yellow bell peppers
• 1 onion
• 1 bunch chopped parsley
• 2 EL Butter
• 300 g peas (fresh or frozen)
• 250 g rice
• 1 l meat broth
• Salt
• freshly ground pepper
• 1 EL Butter
• 50 g freshly grated Parmesan

Instructions

1. 1.

   Cut the chicken breast fillets into bite-sized cubes.

2. 2.

   Bring the poultry stock to a boil and let the chicken cubes simmer for about 7 minutes, remove them and set aside. Reduce the stock by one-third over high heat, pour in the cream and reduce it to about half.

3. 3.

   Sauté 1 EL butter in a pot, add flour, briefly brown, then stir in the hot cream-stock mixture and simmer gently for about 10 minutes. Season with sherry vinegar, lemon juice and zest, tarragon, salt, and pepper.

4. 4.

   Halve the bell peppers lengthwise, remove seeds and strip all white membranes, wash them, place the halves on a baking sheet and bake at 200°C for about 5–8 minutes.

5. 5.

   For serving stir the chicken cubes into the sauce, heat through, distribute into the hot pepper halves, plate, and garnish with tarragon. Serve with rice and peas.

6. 6.

   Sauté chopped onion and parsley in hot butter. Add peas and rice. Gradually add meat broth (each time when the liquid is almost fully absorbed) and cook for about 30 minutes. Finish by seasoning with salt and pepper, then enrich with butter and parmesan.