Chicken Ragout with Orange Sauce

A delicious mushroom dish for any occasion!

Chicken breast fillet rinse and dry. Cut the meat into bite-sized cubes.

Clean and rinse spring onions and cut diagonally into pieces. Rinse, clean and chop oyster mushrooms to taste.

Rinse oranges. Grate zest from one orge. Squeeze orange. Keep 2nd orange.

Heat fat. Sear chicken in it in batches until hearty. Season with salt and pepper. Remove from heat. Add spring onions and mushrooms to the fat. Stir fry for 5 minutes.

Add meat repeatedly, season with salt. Extinguish with wine and orange juice. Add orange peel. Bring to a boil and simmer gently over low heat for 3 min.

Thickly chop peel of 2nd orange. Remove fillets with a sharp kitchen knife between separating skins.

Add orange fillets, orange marmalade and sour cream or crème fraiche to ragout form. Season to taste and thicken with sauce thickener if desired. Rinse tarragon, dry. Pluck off leaves, chop and fold in.

Serve with thin ribbon noodles.

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