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Chicken And Winter Vegetable Ragout

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  Flour 1⁄4 Cup (4 tbs)
  Salt 1⁄4 Teaspoon
  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
  Carrots 4
  Parsnips 2 Small
  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.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 298 Calories from Fat 105

% Daily Value*

Total Fat 12 g18.1%

Saturated Fat 2.3 g11.5%

Trans Fat 0 g

Cholesterol 110 mg36.7%

Sodium 199.9 mg8.3%

Total Carbohydrates 20 g6.8%

Dietary Fiber 3.8 g15.2%

Sugars 4.9 g

Protein 24 g48.4%

Vitamin A 140% Vitamin C 22.7%

Calcium 6.7% Iron 13.3%

*Based on a 2000 Calorie diet

Chicken And Winter Vegetable Ragout Recipe