Chicken Ragout in Bread Dough

For the chicken ragout in bread dough, first preheat the oven to 200 °C. Prepare 4 ovenproof molds or metal rings with a diameter of approx. 10-12 cm.

Cut the bread lengthwise into slices about 1 cm thin, remove the crusts and brush with melted butter. Line the molds with the bread and bake them in the oven for about 12 minutes.

Cut chicken fillet into 1 cm cubes. Cut shallots into fine wedges and garlic into strips. Sauté everything in a small pot with the butter all around. Finely chop the mushrooms and fry briefly, stir in the flour and pour in the soup. Bring to a boil while stirring constantly, add whipped cream and spices and simmer gently for about 3 minutes.

Bring cranberries to a boil once with the spices in an extra pot and strain through a fine sieve.

Remove bread from rings/molds and place on a plate. Pour in chicken ragout. Spread cranberry jelly on plate as desired or serve separately. Serve chicken ragout in bread dough with leaf salads.

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