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European Main course

Roasted Chicken with Mushroom Ragout and Almonds Wild Rice

0
90 Min
Easy

Ingredients

-
6 Servings
+

This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here

600 g
Skinned chicken breast fillets
1 g
For the marination:
2 Cloves
Garlic, finely chopped
1 pinch
Fresh thyme, chopped
1 pinch
Fresh Rosemary
0.25 tsp
White pepper
1 tsp
Dijon mustard
40 g
Lemon juice
1 pinch
Ground Black Pepper
1 g
For the rice:
1.75 cups
Wild rice
0.5 cup
Almonds
1 Medium
Onions, finely chopped
1000 mL
Water
1 cube
MAGGI® Chicken Bouillon Less Salt
1 tbsp
Butter
1 g
For the ragout:
2 cups
Water
1 cube
MAGGI® Chicken Bouillon Less Salt
40 g
Lemon juice
400 g
Mushroom, cut into slices
1 Medium
Onions, finely chopped
1 tbsp
Butter
2 pieces
Lime juice 
150 g
Reduced fat cream

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Nutrition Value

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Instruction

90 Minutes
Step 1
1 Min
Marinate the chicken breasts with all the marination ingredients.
Step 2
1 Min
Wash the rice; sauté the almond flakes in a pan until golden in color. Then add the white onion and sweeten on low heat for 5 mins. Add the rice with the 1 liter of water, MAGGI® Chicken Bouillon Less Salt and the butter. Cover with aluminium foil very tightly and cook in a preheated oven at 160 °C for 1½ hours or until the water is completely evaporated.
Step 3
1 Min
While the rice is being cooked, and just half an hour before it finishes, put the marinated chicken in the oven for 30 mins, and let them finish together.
Step 4
1 Min
For the ragout, boil the water with the MAGGI® Chicken Bouillon Less Salt cube and lemon juice, and then dip the mushrooms in that water for 5 mins. Sauté the chopped onion with the butter; add the lime juice, mushrooms and cream and simmer for 10 mins. Serve in hot serving platters with the chicken on top and rice aside.
Step 5
1 Min
Cooking tip: Wild rice will always remain aldente.
Roasted Chicken with Mushroom Ragout and Almonds Wild Rice

Step 1 of 5

Marinate the chicken breasts with all the marination ingredients.

Roasted Chicken with Mushroom Ragout and Almonds Wild Rice

Step 2 of 5

Wash the rice; sauté the almond flakes in a pan until golden in color. Then add the white onion and sweeten on low heat for 5 mins. Add the rice with the 1 liter of water, MAGGI® Chicken Bouillon Less Salt and the butter. Cover with aluminium foil very tightly and cook in a preheated oven at 160 °C for 1½ hours or until the water is completely evaporated.

Roasted Chicken with Mushroom Ragout and Almonds Wild Rice

Step 3 of 5

While the rice is being cooked, and just half an hour before it finishes, put the marinated chicken in the oven for 30 mins, and let them finish together.

Roasted Chicken with Mushroom Ragout and Almonds Wild Rice

Step 4 of 5

For the ragout, boil the water with the MAGGI® Chicken Bouillon Less Salt cube and lemon juice, and then dip the mushrooms in that water for 5 mins. Sauté the chopped onion with the butter; add the lime juice, mushrooms and cream and simmer for 10 mins. Serve in hot serving platters with the chicken on top and rice aside.

Roasted Chicken with Mushroom Ragout and Almonds Wild Rice

Step 5 of 5

Cooking tip: Wild rice will always remain aldente.

Recipe PDF
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