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Chicken And Winter Vegetable Ragout

Web20.Chickens's picture
Ingredients
  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)
Directions

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: 
Easy
Cuisine: 
American
Course: 
Main Dish
Interest: 
Winter
Ingredient: 
Chicken
Servings: 
6

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