Continental

German Geflügelragout


europeancuisines.com

Geflugelragout, well its basically roast chicken stew. This is a very commonly available dish in Germany. To make this dish people either roast chicken at home or but at super markets but the other common place to buy this is the rotisserie trucks.

To make this dish the gravy is made with onions & flour sautéed in butter and then cooked in chicken stock with bay leaf & lemon slices until it thickens. Then roasted chicken pieces are add to this rich gravy and served with potatoes or pasta or noodles or spatzli etc.

Step-by-Step Easy & Quick Recipe –

Prep Time       Cook Time        Total Time          Yields

20 mins              35 mins            55 mins           4 Servings

Ingredients:

Roast chicken – 750 grams (boneless & chopped into small bite size pieces)

Onion – 1 large (finely chopped)

Lemon – 1 (thick sliced)

Lemon juice – 1 teaspoon (or vinegar)

Bay leaf – 4

Plain flour – 4 tablespoons

Salt per taste

Ground black pepper

Chicken stock –1lt.

Butter – 5 tablespoon

Red wine – 100 ml

Instructions:

  • Melt butter in a large pan and add onions, sauté till they become translucent. Add the flour and mix well, now cook till the onions become golden brown. Incase its too dry add some more butter as the mixture needs to be like semi liquid.
  • Now add the already prepared chicken stock and red wine to this onion-butter-flour mixture and stir well and strongly.
  • Now add bay leaf, lemon slices, salt & ground pepper and mix well, ensure that there are no flour lumps and gravy is thickening well. Bring it once to a boiling point and then simmer on low heat for 20-22 minutes.
  • Once the gravy is cooked take out the lemon slices & bay leaf and strain the gravy thru a strainer. Check and adjust the seasonings and lemon flavor per choice. Add roasted chicken pieces and cook for few minutes on low heat. Serve hot.

Note: It is important to strain the gravy to ensure that the bay leafs are taken out as it can harm if eaten. In Germany normally people use beef stock instead of chicken stock and use a strong red wine like Chianti etc. Roast chicken stew can be served with potato, noodles or spatzli. Bon Apatite!

Happy Cooking!!

Picture & recipe : europeancuisines.com(nicepic)

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