White stew with chicken fillet
4 servings
60 minutes
White ragout with chicken fillet is an exquisite dish of French cuisine that combines the tenderness of chicken and the aroma of fragrant herbs. This dish originated as a variation of classic French ragouts, using light sauces and gentle stewing methods. Carrots, onions, and celery create a harmonious base enriched with thyme and bay leaves. The chicken fillet becomes soft and juicy due to long simmering in broth. The flavor of the ragout is balanced—the slight sweetness of the vegetables is complemented by the spiciness of the seasonings, while its velvety texture makes it perfect for a cozy family dinner. Serve the ragout with crispy baguette or mashed potatoes to enjoy every sip of traditional French gastronomy.
1
Pour olive oil into the frying pan
- Olive oil: 2 tablespoons
2
Grate three carrots and place them in the pan
- Carrot: 1 piece
3
Finely chop the onion and add it to the carrot.
- Onion: 1 piece
4
Finely chop the celery and add it to the vegetables in the pan.
- Celery stalk: 2 stems
5
We squeeze garlic into the pan
- Garlic: 2 cloves
6
Add thyme (I have a spice, you can use fresh, a sprig, just don't forget to remove it when the dish is ready), bay leaf
- Thyme: to taste
- Bay leaf: 3 pieces
7
Finely chop the chicken fillet, add it to the pan, and simmer for 5-10 minutes.
- Chicken fillet: 200 g
8
Adding salt, pepper
- Sea salt: to taste
- Ground black pepper: to taste
9
Pour out the broth and simmer for 30-35 minutes on low heat
- Chicken broth: 150 ml