Chicken Vegetable Ragout Recipe
Save And Share :
Sponsored Links
Serve this French stew with a crusty baguette to mop up the thick, well-seasoned sauce.
Ingredients
- 2 pounds meaty chicken pieces (breasts, thighs, and drumsticks)
- 2 tablespoons cooking oil
- 1 large onion, chopped (1 cup)
- 8 ounces fresh mushrooms, quartered
- 2 cloves garlic, minced
- 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1 bay leaf
- 2 cups chicken broth
- 1/2 cup dry white wine
- 4 medium carrots, cut into 1-inch chunks
- 4 parsnips, peeled and cut into 1-inch chunks
- 1/3 cup chicken broth
- 3 tablespoons all-purpose flour
- Snipped parsley (optional)
- Skin chicken. In a 4-1/2-quart Dutch oven cook chicken over medium heat in hot oil for 10 to 15 minutes or until chicken is lightly browned, turning to brown evenly. Remove chicken; set aside.
- Add the onion, mushrooms, garlic, thyme, pepper, salt, and bay leaf to Dutch oven; cook for 4 to 5 minutes or until vegetables are tender. Carefully stir in 2 cups chicken broth and the white wine. Add carrots and parsnips. Return chicken to Dutch oven. Bring to boiling; reduce heat. Cover and simmer for 30 to 35 minutes or until chicken is tender and no longer pink and vegetables are tender.
- Using a slotted spoon, transfer chicken and vegetables to a serving dish; keep warm. If necessary, spoon excess fat from broth mixture in Dutch oven. Discard bay leaf. Combine 1/3 cup chicken broth and the flour. Stir into broth mixture. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Spoon sauce over chicken and vegetables. Garnish with parsley, if desired. Makes 4 servings.
- Calories 466, Total Fat 18 g, Saturated Fat 4 g, Cholesterol 104 mg, Sodium 769 mg, Carbohydrate 32 g, Protein 40 g.
- Percent Daily Values are based on a 2,000 calorie diet
Sponsored Links
Subscribe to:
Post Comments (Atom)
0 comments:
Post a Comment