Chicken ragout with vegetables
- Boil chicken fillets and potatoes in the stock over medium heat, covered, for about 10 min. Remove the potatoes and meat and “tear” the meat into bite-sized pieces. Beat the cheese into the stock and add mustard and salt. Combine corn starch and water into a thickener and stir into the sauce. Put the potatoes back into the sauce along with the red onion, carrots and cauliflower. Cover and cook for about 5 min. Now add the snap peas, spring onions, black beans and meat to the sauce and cook for another 2 min. Stir in fresh herbs and serve with wholemeal bread.