Recipe: Easy Chicken Ragout

Yesterday I had a great afternoon and evening with 3 friends. I organised a culinary day for all of us. We made a menu, went to the store, did our groceries, and cooked our menu. The problem was we didn’t have a lot of time (especially because we had to drive around a half hour for some parking space at the store..)  so with some of the recipes we had to be a little bit creative. The starter was a classic Chicken Ragout, easy to make and so delicious.

When I make Chicken Ragout at home I make a fresh stock from the carcass of the chicken, or another piece of the chicken, some vegetables and herbs. Well, we didn’t have enough time for that so we did it the easy way with stock cubes.

Chicken Ragout


  • Chicken stock made from stock cubes
  • Chicken breasts
  • Mushrooms
  • Onion
  • Butter
  • Flour
  • Salt and Pepper
  • Patties made from puff pastry


  1. Put some water in a pot and put some stock cubes in the water. Of course depending on how much stock you need the number of stock cubes you need.
  2. Put the chicken breasts in the stock and let them cook until they are completely cooked. When the chicken breasts are completely cooked get them out of the pan. Put the stock into something you can easily pour from.
  3. Use 2 forks to create smaller pieces of chicken. Clean your mushrooms and dice them in comfortable pieces. Chop the union. Take a frying pan, put some oil in there and put the mushrooms in until they are well bakes.
  4. Take a higher pan and put in the butter. You’ll need butter and flour in a 5:6 ratio. 5 parts butter, 6 parts flour. When the butter has melted add the chopped union. Fry the union and add the mushrooms and flour. The flour and butter have turned into a roux. Keep stirring and let the flour bake a bit.
  5. Warm up your puff pastry patties in the oven.
  6. Now slowly begin adding the stock. Make sure you do it bit by bit so you have control over the texture. When you created the right texture add the chicken, pepper and salt until it tastes great and your ragout is done.

That’s it. It’s that easy. And of course you’re not only limited to chicken. You can use veal, beef, shrimp, different kinds of mushrooms, whatever you like. A ragout is always easy to make, packed with flavor and always a successful starter.

4 responses to “Recipe: Easy Chicken Ragout

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