{soups-salads-and-salad-dressings} (French) Chicken Vegetable Ragout

 

BETTER HOMES AND GARDENS

• MAKES: 4 SERVINGS
• PREP: 30 MINS
• COOK: 50 MINS TO 1 HR

Chicken Vegetable Ragout

Serve this French stew with a crusty baguette to mop up the thick, well-seasoned sauce.

INGREDIENTS

• 2pounds meaty chicken pieces (breasts, thighs, and drumsticks)
• 2tablespoons cooking oil
• 1large onion, chopped (1 cup)
• 8ounces fresh mushrooms, quartered
• 2cloves garlic, minced
• 1tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
• 1/2teaspoon pepper
• 1/4teaspoon salt
• 1bay leaf
• 2cups chicken broth
• 1/2cup dry white wine
• 4medium carrots, cut into 1-inch chunks
• 4parsnips, peeled and cut into 1-inch chunks
• 1/3cup chicken broth
• 3tablespoons all-purpose flour
• Snipped parsley (optional)

DIRECTIONS

1. 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.
2. 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.
3. 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.

NUTRITION FACTS (Chicken Vegetable Ragout)

• Per serving:
 
• 466 kcal , 
• 18 g fat 
• (4 g sat. fat , 
• 104 mg chol. , 
• 769 mgsodium , 
• 32 g carb. , 
• 40 g pro.

Source: Recipe.com

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Rhonda in MO

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Posted by: Rhonda G <crazycatmom1966@gmail.com>

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