Chicken Vegetable Ragout under Puff Pastry
A chicken and vegetable ragout covered with puff pastry is a recipe featuring fresh ingredients from the chicken category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g puff pastry (frozen)
- 600 g boneless chicken breast fillet
- 4 Potatoes
- 1 stalk leeks
- 1 red bell pepper
- 1 onion
- 1 tbsp Olive Oil
- 300 ml poultry broth
- Salt
- ground black pepper
- 1 tbsp chopped chives
- flour (for the work surface)
- 1 egg yolk
Instructions
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1.
Let the puff pastry thaw. Preheat the oven to 180°C fan-forced. Wash and pat dry the chicken, cut into 1 cm cubes. Peel, wash and cube the potatoes in 1 cm pieces. Clean the leeks, shake off excess water, slice into thin rings. Rinse the pepper, halve, deseed and dice. Peel and finely chop the onion; sauté it in hot oil until translucent.
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2.
Add the vegetables and chicken, cook briefly, then deglaze with broth. Season with salt and pepper, stir in the chives, and transfer the mixture to a round baking dish. Roll out the puff pastry on a floured surface to fit the dish, place it over the filling, press the edges together, brush with beaten egg yolk, and bake for 25‑30 minutes until golden brown. Remove from oven and serve immediately.
