Chicken ragout with rice

Ingredients

• 800 g chicken (1 small chicken)
• 1 Carrot
• 200 g celeriac
• 1 stalk leek
• 1 bunch parsley
• 0.5 tsp Peppercorns
• 1 bay leaf
• Salt
• 1 Shallot
• 1 Carrot
• 10 g butter
• 1 tsp curry powder
• 20 g spelt whole‑grain flour
• 3 tbsp Lemon juice
• 100 ml heavy cream
• 2 tbsp pickled capers
• white pepper
• 350 g parboiled rice
• a handful chives rings

Instructions

1. 1.

   Wash the chicken, place it in a large pot and pour 1 liter of water over it. Wash, peel and cut the carrot and celeriac into rough pieces. Clean the leek, halve it lengthwise, wash well and cut into pieces. Wash the parsley. Add the vegetables with the bay leaf and peppercorns to the pot. Bring everything to a boil and simmer for about 1 hour. Remove the chicken and let it cool slightly. Strain the broth through a sieve. Separate the meat from the bones and remove the skin. Cut the meat into bite‑size pieces and set aside. Season the broth with salt, measure out about 3/4 l, reserve the rest for another dish.

2. 2.

   Cook the rice in about 700 ml water with salt until tender, about 25 minutes.

3. 3.

   Peel and finely dice the shallot and carrot. Heat butter in a pan and sauté the shallot and carrot until translucent. Add half a tsp of curry powder and cook briefly. Then add the chicken pieces, dust with flour, stir and pour in lemon juice. Add the chicken broth, stir and simmer uncovered for about 5 minutes. Finally pour in cream, bring to a boil, add capers, season with salt and pepper. Plate the rice with the ragout, sprinkle with curry powder and garnish with fresh chives rings.