White wine chicken ragout with some fries fried together
This ragout can be prepared different ways. Right now with chicken and white wine as this can be done quickest due to the chicken although still requires ~1,5 hour to meet all flavors.
Don’t let it dissuade you.
Ingredients:
- 500 g chicken drumstick (filet)
- Some pieces cocktail tomato (for the flavor)
- 2pcs 140 g cans of concentrated tomato
- 0,4 l white wine
- 1pc midsize carrot
- half celeriac
- 2pc midsize onion
- 1 spoon of flour
- olive oil, salt, pepper, rosemary
- 500 g potato
First dice the vegetables to small or mid size. Do the same for the chicken filet. On the pre heated olive oil, fry the onion for 10 minutes together with the carrot and celeriac. Add the chicken and flour, put some salt, pepper and sprinkle with rosemary (1pc hunched café spoon). Mix all. Now get the tomato from the cans, the half cut cocktail tomato and the white wine. Mix again and boil it. Put the lid onto your mixture and on small fire cook it for ~1,5 hour. Remove the cover for the last 30 minutes. If you feel it too dry, pour on some water.
Meanwhile peel the potato and cook it in boiling salty water for 10 minutes. Let it cool a bit after you removed the water. Once ragout finished, pour into a baking pan or into a pottery. Main thing is to be able to put it into the oven. Evenly distribute the sliced and cooked potato. Put some more salt on the top of it and put it in the preheated oven, to 190C for 40 minutes with no lid on it, so the top of the potato gets nicely fried.
