Chicken And Winter Vegetable Ragout
|Flour||1⁄4 Cup (4 tbs)|
|Ground pepper||1⁄4 Teaspoon|
|Skinless, boneless chicken thighs||1 1⁄2 Pound|
|Vegetable oil||2 Tablespoon|
|Garlic||1 Clove (5 gm)|
|Dry white wine||3⁄4 Cup (12 tbs)|
|Crumbled dried sage||2 Teaspoon|
|Frozen pearl onions||1 1⁄2 Cup (24 tbs)|
|Dijon mustard||1 Tablespoon|
|Chopped parsley||1⁄4 Cup (4 tbs)|
1. Combine flour, salt, and pepper in a plastic bag. Add chicken a few pieces at a time and shake to coat with flour. In a large frying pan, heat oil. Cook chicken in 2 batches over medium-high heat, stirring often, until lightly browned all over, about 8 minutes per batch.
2. Add garlic and cook 30 seconds. Add broth, wine, 1 teaspoon of the sage, carrots, and pamsips. Reduce heat to medium-low, partially cover pan, and simmer 25 minutes.
3. Add onions, mustard, and remaining 1 teaspoon of sage. Simmer, covered, until onions are tender, about 10 minutes. Sprinkle with parsley.