CHICKEN RAGÔUT

Ingredients:

1     cooked stewing hen (Stock for Chicken Ragout is under Basic Techniques

2      recipes Sauce Velouté (recipe in Basic Techniques)

1     cup whipping cream

Kosher salt and white pepper to taste

2     cups Texmati or Jasmine rice cooked according to directions on the box

Directions:

Carefully remove the meat from the cooked bird.  Reserve.

Stir the cream into the simmering Velouté and  continue to cook until the sauce coats a spoon, about 15 minutes.  Stir in the chicken pieces, return to a simmer.  Season again with salt and pepper, to taste.

,

Spread the cooked rice on a serving platter.  Spoon the Chicken Ragôut over all and serve immediately..

Yield: 6 servings