Ragu fin – traditional seasoned chicken from the oven

Meat with spices is one of the classics of GDR cuisine. Imago/Sabina Gudat

It cannot be denied that spicy meat or stew is an absolute classic of the GDR. In surveys, along with solyanka, jaegerschnitzel and sausage goulash, it is most often associated with memories of the GDR.

It is ideal as a snack and also as a quick main course in the evening. Most people have probably always used chicken or pork to season meat and prepared spicy sauce based on grandmother’s roux. Golden brown baked cheese was always part of it. Only this aroma perfectly complements seasoned meat.

It is often asked if there is a difference between spiced meat (very popular in Saxony, Thuringia and especially in the Ore Mountains) and stew. Answer: yes! In common usage, both terms have long been used for the same dish. But experts say that the difference is in the meat.

Seasoned meat is always made from poultry and/or pork. Ragu-fina is nobler – that’s why it’s made from veal. However, this definition cannot be relied on everywhere.

This version with chicken breast – here is the recipe.

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Baked meat with chicken in the oven

What you need:

500 milliliters of chicken broth, 360 grams of chicken breast, 1 tablespoon of cornstarch, 1 onion, 100 grams of mushrooms, 100 grams of cream, the juice of one lemon, 100 milliliters of white wine, 2 tablespoons of Worcestershire sauce, 2 tablespoons of butter, 200 grams grated Gouda cheese, salt and pepper

Here’s how it’s done:

Heat the chicken broth and bring it to a boil. Let the chicken breasts simmer for 15 minutes. Then take it out of the broth and cut it into cubes.

Preheat the oven to 200 degrees (grill setting).

With chicken and gratin – an everyday version of stew. Imago/Sabina Gudat

Now thicken the chicken broth with starch. Peel the onion, cut it into small cubes and add it. If necessary, also chop the mushrooms and add cream and lemon juice.

Now let everything boil.

Season with white wine, salt, pepper and Worcestershire sauce. Then add butter and diced chicken.

Put everything together in fireproof forms and sprinkle the mass with cheese. Then it goes into the oven. Let the seasoned meat gratinate there for about 5 minutes. A golden cheese crust should form.

The traditional way of serving seasoned meat is a lemon wedge, Worcestershire sauce and toast.

Bon appetit!

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