Ragoutfena – traditional spiced chicken from the oven

Spicy meat is one of the classics from the GDR cuisine. Image / Sabine Gudath

There is no denying that Spicy Meat or Ragout Fin is an absolute GDR classic. In studies, in addition to solyanka, Jägerschnitzel and sausage goulash, it is most often associated with memories from the GDR.

It is ideal as an appetizer, but also as a quick main course in the evening. Most people have probably always used chicken or pork for their spicy meat and made a spicy sauce based on Grandma’s roux. The golden brown baked cheese was always a part of it. Only this taste complements the spiced meat perfectly.

It is often asked if there is a difference between the spicy meat (very popular in Saxony, Thuringia and especially in the Ore Mountains) and the ragout fin. The answer is yes! In general use, both terms have long been used for the same dish. But experts say the difference lies in the meat.

The spiced meat is always made from poultry and / or pork. The ragout fin is nobler – and therefore made from veal. However, this definition cannot be invoked everywhere.

This variant is with chicken breast – here is the recipe.

Also read: Whether it’s meatballs, meatballs, dumplings or meatballs: Grandma’s recipe is the only way to make them really light and tasty! >>

Oven-seasoned meat with chicken

What you need:

500 milliliters chicken stock, 360 grams chicken breast, 1 tablespoon cornstarch, 1 onion, 100 grams mushrooms, 100 grams cream, lemon juice, 100 milliliters white wine, 2 tablespoons Worcestershire sauce, 2 tablespoons butter, 200 grams pork gouda cheese, salt and pepper

This is how it works:

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

Preheat the oven to 200 degrees (grill level).

With chicken and au gratin – the everyday variant of ragout fin. Image / Sabine Gudath

Now thicken the chicken broth with the starch. Peel the onion, cut into fine cubes and add. Also chop the mushrooms if necessary and add with the cream and lemon juice.

Now let everything boil.

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

Fill everything in refractory molds and sprinkle over the mass with plenty of cheese. Then it goes into the oven. Let the spiced meat gratinate there for about 5 minutes. A golden cheese crust should form.

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

Have a nice meal!

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