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Chicken Ragout Risoles

Crispy fried Indonesian crepes filled with a savory chicken and vegetable ragout.

55 minMediumServes 4380 cal/serving

IndonesianAppetizerStovetopNut-FreeSesame-FreePork-FreeAlcohol-FreeNightshade-Free

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Ingredients

  • 0.5 lb boneless chicken breast, diced small
  • 1 cup carrots, diced small
  • 2 shallots, minced
  • 2 garlic cloves, minced
  • 1.5 cups all-purpose flour
  • 2 cups whole milk
  • 2 large eggs, beaten
  • 2 cups panko breadcrumbs
  • 1/4 tsp ground nutmeg
  • 2 cups vegetable oil

Instructions

  1. 1

    Heat 1 tbsp 2 cups vegetable oil in a pan over medium heat and saute 2 minced shallots and 2 minced garlic cloves until fragrant.

  2. 2

    Add 0.5 lb diced small boneless chicken breast and 1 cup diced small carrots, cooking until chicken reaches an internal temperature of 165 degrees F.

  3. 3

    Stir in 2 tbsp all-purpose flour, then gradually whisk in 0.5 cups whole milk and 1/4 tsp ground nutmeg to create a thick ragout, then cool.

  4. 4

    Whisk remaining 1.5 cups all-purpose flour, remaining 2 cups whole milk, and half of 2 beaten large eggs to make crepe batter.

  5. 5

    Cook thin crepes in a pan over medium heat for 1 minute per side until set.

  6. 6

    Fill crepes with ragout, roll tightly, dip into remaining beaten large eggs, and coat in 2 cups panko breadcrumbs.

  7. 7

    Fry rolls in remaining 2 cups vegetable oil at 350 degrees F for 3 minutes until golden.

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Questions

How hot should the oil be for Chicken Ragout Risoles?

For Chicken Ragout Risoles, the target internal temperature is 165 F (about 75 C), given in step 2. A probe thermometer removes the guesswork. The frying oil is held at 350 F (about 175 C) in step 7. Hotter scorches the outside before the inside cooks, and cooler turns it greasy.

What can I use instead of panko in Chicken Ragout Risoles?

The entry for Chicken Ragout Risoles calls for 2 cups panko breadcrumbs. In its place: Coarse dry breadcrumbs, crushed cornflakes or crushed crackers all work. Fine breadcrumbs coat more densely, so use a little less.

Can I use chicken thighs instead of chicken breasts in Chicken Ragout Risoles?

Yes. Boneless thighs at the same weight are more forgiving and stay juicier. Give them two to four minutes longer; they are at their best around 175 F rather than 165 F. As written, the entry for Chicken Ragout Risoles uses 0.5 lb boneless chicken breast, diced small.

Can I make Chicken Ragout Risoles dairy-free?

Yes. The dairy in Chicken Ragout Risoles is 2 cups whole milk. Swap the milk for unsweetened oat or soy milk. The richness shifts slightly, but the method does not change.

Can I make Chicken Ragout Risoles gluten-free?

Yes. The gluten in Chicken Ragout Risoles is 1.5 cups all-purpose flour, 2 cups panko breadcrumbs. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works); the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How many calories are in Chicken Ragout Risoles?

One serving (the recipe makes 4) is about 380 calories, with 18 g protein, 32 g carbohydrate and 20 g fat, plus 2 g fiber and 420 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Chicken Ragout Risoles?

Refrigerate what is left of Chicken Ragout Risoles within two hours and eat it within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

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