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French Chicken Ragout

Healthycooking's picture
Ingredients
  Boneless chicken thighs 1 1⁄4 Pound
  Olive oil/Canola oil 2 Tablespoon
  Garlic 2 Clove (10 gm), finely chopped
  Onion 1 , coarsely chopped
  Mushrooms 8 Ounce, halved
  Carrots 3 , cut into 1 inch strips
  Celery stalks 2 , thickly sliced
  Chicken stock 1 1⁄2 Cup (24 tbs)
  White wine/Chicken stock 1⁄2 Cup (8 tbs)
  Cornstarch 1 Tablespoon
  1% milk 1⁄2 Cup (8 tbs)
  Low fat sour cream 1⁄2 Cup (8 tbs)
  Chopped parsley 1 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1. Pull off the skin from the chicken
2. Use a meat knife to trim off any fat from the thighs and cut them into quarters.

MAKING
3. In a large skillet, heat oil over moderate heat.
4. Add the chicken pieces and sauté them for about 5 minutes until evenly browned.
5. Remove the chicken pieces and drain on paper towels.
6. Drain off the drippings reserving 1 tablespoon in the pan.
Add and sauté the garlic and onion for about 3 minutes until soft and transparent.
7. Further add mushrooms, carrots, and celery and sauté with the onions until mushrooms browned.
8. Return the chicken pieces to the skillet and pout in the chicken stock and wine.
9. Reduce the heat and simmer the chicken for 15 to 20 minutes until almost tender.
10. Blend the corn starch in cold milk and stir into the stew.
11. Continue to simmer, stirring, until the chicken is tender and the stew is thickened.

FINALIZING
12. Just before serving, add the cream along with seasonings to taste.
13. Simmer on a low heat, stirring until heated through.

SERVING
14. Serve the stew in a tureen, garnished with chopped parsley.
15. Eat the stew with crust brown bread

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
0 Minutes
Servings: 
4

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