This is a quick stew option that you can cook in just 20 minutes. Meat and mushrooms make this dish incredibly satisfying, and a small amount of cognac gives it a hint of piquancy.
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You will need
- - 2 chicken fillets;
- - 150 g of champignons;
- - onion head;
- - carrot;
- - 50 ml of cognac;
- - 100 ml cream;
- - vegetable oil;
- - 2 sprigs of tarragon;
- - salt and black pepper to taste.
Instruction manual
1
Wash the chicken fillet and cut into small cubes. Wash the mushrooms and cut into 6 parts. Peel and dice the onions and carrots.
2
Heat vegetable oil in a pan, lay chicken and fry until golden brown. Add mushrooms and vegetables, mix and cook for another 5 minutes over medium heat.
3
Salt the stew, pour in cognac and mix. After 3 minutes, add cream and tarragon. Stew meat and mushrooms until cooked. Serve the finished stew to the table with fried boiled rice.