Ingredients with Measurements:
- 500g chicken breast, diced
- 2 tbsp butter
- 2 tbsp flour
- 1 onion, diced
- 2 garlic cloves, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 tsp dried thyme
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Measuring cups and spoons
Step-by-step instructions:
1. In a large pot or Dutch oven, melt the butter over medium heat.
2. Add the diced chicken and cook until browned on all sides, about 5 minutes.
3. Remove the chicken from the pot and set aside.
4. Add the diced onion and minced garlic to the pot and cook until softened, about 3 minutes.
5. Sprinkle the flour over the onions and garlic and stir to combine.
6. Slowly pour in the chicken broth, stirring constantly to prevent lumps.
7. Add the heavy cream, carrots, celery, green beans, and thyme to the pot.
8. Bring the mixture to a simmer and cook until the vegetables are tender, about 15 minutes.
9. Add the reserved chicken back to the pot and cook for an additional 5 minutes.
10. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 20g
Protein: 35g
Substitutions for ingredients:
- Chicken breast can be substituted with chicken thighs or turkey breast.
- Butter can be substituted with olive oil or vegetable oil.
- Heavy cream can be substituted with half-and-half or milk.
- Carrots, celery, and green beans can be substituted with other vegetables such as potatoes, peas, or corn.
Variations:
- Add mushrooms for an earthy flavor.
- Use white wine instead of chicken broth for a more complex flavor.
- Add diced potatoes for a heartier dish.
Tips and tricks:
- To save time, use pre-cut vegetables.
- Make sure to cook the flour thoroughly to prevent a raw flour taste.
- Adjust the seasoning to your taste.
Storage instructions:
Store the Bremer Kükenragout mit Gemüse in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Bremer Kükenragout mit Gemüse in a pot over medium heat until heated through.
Presentation ideas:
Serve the Bremer Kükenragout mit Gemüse in a bowl with a side of crusty bread.
Garnishes:
Garnish with chopped parsley or chives.
Pairings:
Pair with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve with a side of roasted potatoes or a green salad.
Troubleshooting advice:
- If the sauce is too thin, simmer for a few more minutes to thicken.
- If the sauce is too thick, add more chicken broth or cream to thin it out.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is fully cooked.
Food history:
Bremer Kükenragout mit Gemüse is a traditional German dish that originated in the city of Bremen. It is a hearty and comforting dish that is perfect for cold winter nights.
Flavor profiles:
Creamy, savory, and comforting.
Serving suggestions:
Serve the Bremer Kükenragout mit Gemüse with a side of crusty bread and a glass of white wine.
Related Categories
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Region: German
Taste: Savory, Herby, Rich, Comforting, Aromatic