This homemade chicken ragout is creamy, rich in flavor and surprisingly simple to make. A small pinch of mace gives the ragout a warm, refined taste that pairs perfectly with chicken and mushrooms. Serve the ragout in a pastry shell, on toasted bread or with rice and a fresh salad.

Ingredients (4 servings)

• 500 grams chicken breast or chicken thighs
• 250 grams chestnut mushrooms, sliced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 50 grams butter
• 50 grams flour
• 500 ml chicken broth
• 100 ml cooking cream or heavy cream
• ½ teaspoon ground mace
• ½ teaspoon white pepper
• 1 teaspoon mustard (optional)
• 2 tablespoons finely chopped flat-leaf parsley
• Salt to taste

Preparation

• Bring a pan of lightly salted water to a boil and poach the chicken for about 12 to 15 minutes until cooked through. Remove the chicken from the pan, let cool slightly and pull or cut the meat into small pieces. Save the broth if you made it yourself, or use fresh chicken broth.
• Melt the butter in a large pan and sauté the onion for about three minutes over low heat. Add the garlic and mushrooms and cook for another five minutes until most of the liquid has evaporated.
• Sprinkle the flour over the vegetables and stir well. Cook the flour for one to two minutes so the ragout does not taste of raw flour.
• Add the chicken broth little by little while stirring constantly. This creates a smooth, creamy sauce without lumps.
• Stir the cream, the mace, white pepper and, if using, the mustard into the sauce. Let the ragout simmer gently for five minutes until it is nicely thickened.
• Add the chicken and heat through for a few more minutes. Taste and adjust seasoning with salt and extra pepper if necessary.
• Stir in the fresh parsley just before serving.

Serving ideas:

This chicken ragout is delicious:

• in a warm pastry shell;
• on toasted sourdough bread;
• with rice or mashed potatoes;
• as a filling for a savory puff pastry pie.

Why mace?

Mace is the dried aril surrounding the nutmeg. The flavor is similar to nutmeg but milder, more subtle and slightly more floral. That is why mace has been used for generations in classic ragouts, béchamel sauce and creamy soups. A small amount adds extra depth to the sauce without overpowering the taste of the chicken. 

Do you enjoy the warm, refined flavor of mace? Then also read our blog 'What is mace?' and discover where this spice comes from, how to use it and why it is a subtle alternative to nutmeg.

Tip

Feel free to make a double batch. Chicken ragout keeps in the refrigerator for two days and also freezes well. Reheat the ragout gently over low heat and, if it has become a bit too thick, add a small splash of broth or milk.