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"Züri-Style" Ragout with Rösti

"Züri-Style" Ragout is a classic Swiss dish. planted.chicken in a delicious frame sauce with crispy Rösti. Simply delicious!


The sauce

400g planted.chicken natur

4 tbsp rapeseed oil

2 tbsp flour

2 small onions, minced

300g mushrooms, thinly sliced

2 tsp lemon juice

100ml white wine

300ml vegetable cream

50ml vegetable stock

1 tsp red miso paste

1 tsp garlic powder

1 tsp corn flour

1 tsp flour

sugar, salt, pepper

The Rösti

500g potatoes

1 onion

30g flour

1 tsp alt

Pepper & Nutmeg


  1. 1. For the Ragout: Place planted.chicken in a large bowl, coat with 2 tablespoons of rapeseed oil and dust it with flour. Heat a tablespoon of rapeseed oil in a pan, add planted.chicken and fry for 5 minutes. Remove planted.chicken from the pan and keep warm. Add another tablespoon of rapeseed oil to the same pan and lightly sauté the onions. Add the mushrooms and lemon juice to the pan and cook for 5 minutes.
  3. 2. Deglaze with the wine and cook for another 5-10 minutes. Whisk the cream with the vegetable stock, miso paste, sugar and garlic powder in a bowl. Add to the pan, stir well and cook for another 5 minutes. Then add planted.chicken and mix well.
  5. 3. For the Rösti, first grate the potatoes. To do this, place a clean tea towel in a large bowl and put the grated potatoes in it, squeezing out as much liquid as possible. Drain off the liquid and put the strained potatoes back into the bowl. Add the onions, flour and spices and mix everything together to form a dough. Divide the dough into 6-8 portions and shape each portion into a flat ball. Heat some oil in a large frying pan. Once hot, add the potato balls and press down lightly with a spatula to form a flat patty. Fry the rösti for about 3-5 minutes per side until golden brown and crispy.
  7. 4. Serve the ragout with the Rösti and enjoy.