1 cooked stewing hen (Stock for Chicken Ragout is under Basic Techniques
2 recipes Sauce Velouté (recipe in Basic Techniques)
1 cup whipping cream
2 cups Texmati or Jasmine rice cooked according to directions on the box
Carefully remove the meat from the cooked bird. Reserve.
Stir the cream into the simmering Velouté and continue to cook until the sauce coats a spoon, about 15 minutes. Stir in the chicken pieces, return to a simmer. Season again with salt and pepper, to taste.
Spread the cooked rice on a serving platter. Spoon the Chicken Ragôut over all and serve immediately..
Yield: 6 servings
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