Ragu fin – traditional oven seasoned chicken

Meat with spices is one of the classics of GDR cuisine.
Meat with spices is one of the classics of GDR cuisine. Imago/Sabine Gudath

It cannot be denied that Spiced Meat or Ragout Fin is an absolute GDR classic. In surveys, along with solyanka, Jägerschnitzel and sausage goulash, it is most often associated with memories of the GDR.

It is ideal as a starter, but also as a quick main course in the evening. Most people have probably always used chicken or pork for their seasoned meat and cooked a spicy sauce based on grandma’s roux. The golden brown cheese was always part of it. This flavor alone complements the seasoned meat perfectly.

It is often asked if there is any difference between spiced meat (very popular in Saxony, Thuringia and especially in the Ore Mountains) and ragout feathers. The answer is: Yes! In general usage, both terms have long been used for the same dish. But experts say the difference is in the meat.

Seasoned meat is always made from poultry and/or pork. The ragout feather is more noble – and therefore it is made from beef. However, this definition cannot be supported everywhere.

This variation is with chicken breast – here’s the recipe.

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Meat baked in the oven with chicken

What you need:

500 milliliters of chicken stock, 360 grams of chicken breast, 1 tablespoon of corn starch, 1 onion, 100 grams of mushrooms, 100 grams of cream, juice from one lemon, 100 milliliters of white wine, 2 tablespoons of Worcestershire sauce, 2 tablespoons of cheese sauce, 20 tablespoons of salt and pepper

This is how it is done:

Heat the chicken stock and bring to a boil. Let the chicken breasts simmer over low heat for 15 minutes. Then we take it out of the liquid and cut it into cubes.

Heat the oven to 200 degrees (grill setting).

With chicken and au gratin - the daily version of ragout wings.
With chicken and au gratin – the daily version of ragout wings. Imago/Sabine Gudath

Now thicken the chicken broth with starch. Peel the onion, cut into small cubes and add. Chop the mushrooms as well if necessary and add with the cream and lemon juice.

Now let everything boil.

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

Fill everything together in fireproof molds and sprinkle the mixture with plenty of cheese. Then it goes into the oven. Let the seasoned meat grind there for about 5 minutes. A golden cheese crust should form.

The traditional way to serve the cured meat is with a lemon wedge, Worcestershire sauce and toast.

Enjoy your meal!

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