Pearl Chicken Ragout with Noodles

Ingredients

• 800 g pearl chicken breast
• 450 g pearl onions
• 20 g butter
• 1 tbsp Olive Oil
• 400 ml poultry stock (from the jar)
• 150 l rice wine
• 1 bay leaf
• 1 sprig rosemary
• thyme (1 sprig each)
• basil (1 sprig each)
• 0.5 untreated lemon zest (julienned)
• 4 juniper berries
• Lemon juice
• 1 tsp ginger
• Salt
• pepper (ground)
• 250 g rice noodles
• 1 tbsp Cornstarch
• 150 g crème fraîche

Instructions

1. 1.

   Wash, pat dry, and cut the pearl chicken breast into bite‑size pieces. Peel the onions. Heat butter and oil in a pan. Brown the poultry with the pearl onions all around and pour in the rice wine and poultry stock.

2. 2.

   Add herbs, juniper berries, ginger, lemon juice and zest; simmer gently for 30 minutes. Season with salt and pepper. Then stir in cornstarch mixed with a little water, bring to a boil and thicken, then fold in crème fraîche. Cook the rice noodles according to package instructions and drain. Serve the pearl chicken ragout over the noodles.