Chicken Breasts With Pepper Potato Ragout Food

BRAISED CHICKEN BREASTS IN TASTY MIREPOIX RAGOUT

Steps:

• Season chicken breasts with salt and pepper, then dredge in flour until completely coated. Heat 2 tablespoons oil in a Dutch oven and fry breasts until lightly browned, about 5 minutes on each side. Remove chicken from pan and set aside.
• Add remaining tablespoon of oil to the pan and saute the onions for 2 minutes. Stir in the celery and carrots and cook for about one more minute. Season with garlic, bay leaves, thyme and salt and pepper to taste. Cook for another minute.
• Deglaze the pot with white wine, stirring until nothing is stuck to the pan, then pour in the chicken broth. Simmer for 90 minutes.
• Return the chicken breasts to the pan and simmer for an additional 30 minutes. The mixture should reduce considerably by this time so check frequently to see that the chicken is covered. Spoon baste if necessary. The ragout should have a stew like consistency when finished.

BALSAMIC CHICKEN BREASTS WITH PEPPERS AND ONIONS

Steps:

• Season chicken with salt and pepper.
• In a large skillet, saute chicken in 2 tablespoons of oil over medium high heat, turning once for a total of about 8 minutes or until golden brown.
• Transfer chicken to a plate.
• Add 2 remaining tablespoons of oil to the skillet and cook peppers and onions, stirring often until just softened.
• Add garlic and stir for about 1 minute.
• Stir in basil and vinegar and return chicken and juices to the skillet.
• Reduce heat to low and simmer until chicken is cooked through, about 3 more minutes.
• Taste and adjust salt and pepper seasonings.

CHICKEN BREASTS WITH PEPPER-POTATO RAGOUT

Steps:

• Heat oil in a large deep skillet over mediumlow heat. Season chicken with salt and pepper. Cook in skillet, turning to brown all sides, 18 to 20 minutes.Transfer to a plate.
• Add onions, peppers, potatoes, rosemary (if using), and 1/2 cup water to skillet; season with salt and pepper. Toss to combine, scraping any browned bits off bottom of skillet. Cover skillet, and simmer over medium heat, stirring occasionally, until potatoes begin to soften, 8 to 10 minutes (they will cook further in step 3).
• Return chicken to skillet; add tomatoes. Cover skillet, and cook until chicken is opaque throughout and potatoes are tender, 8 to 10 minutes. Transfer chicken to serving plates. Stir parsley into vegetables in skillet; serve with chicken.

ONE-PAN KETO CHICKEN BREAST WITH VEGETABLE RAGOUT

Steps:

• Combine 1 tablespoon olive oil, zucchini, summer squash, and tomatoes in a bowl; toss to combine. Season with 1/2 teaspoon salt and 1 1/2 teaspoons cantanzaro herbs; mix well. Season chicken breasts with the remaining cantanzaro herbs, salt, and pepper on all sides.
• Heat remaining tablespoon olive oil in a large skillet over medium-high heat and cook chicken until browned on each side, 3 to 4 minutes per side. Remove chicken from skillet and set aside. Add seasoned vegetables to skillet and cook until tomatoes begin to break down, 4 to 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
• Stir cream cheese and milk into the tomato mixture in the skillet until well combined. Add Parmesan cheese and mix until well incorporated into the sauce. Return cooked chicken to the skillet and season with salt and pepper. Heat until warmed through.
• Serve each chicken breast topped with vegetable ragout and garnish with shaved Parmesan cheese if desired.

CHICKEN RAGOUT

Steps:

• Melt butter in a large skillet over medium heat; add in the onion; cook/stir 9-10 minutes, until golden.
• Add in mushrooms; cook/stir for 4 minutes; set mixture aside.
• Sprinkle chicken with salt and pepper; heat a 5-quart Dutch oven over med-high heat.
• Add in chicken; brown it on each side.
• Deglaze pan with the wine, scraping up any browned bits on the bottom.
• Add in the soup mix, dried fines herbs, broth, bay leaf, and reserved onion/mushroom mixture.
• Cover the pan and simmer for 45 minutes, turning chicken several times during the cooking time.
• Remove bay leaf and serve.

CHICKEN AND OLIVE RAGOUT WITH DIJON POTATOES

Steps:

• In a large pan or deep skillet, cook bacon over medium-high heat until crisp.
• Remove bacon and drain on paper towel, set aside. Drain most of fat from pan leaving 1 tablespoon, reserve excess fat.
• Add chicken to pan and brown on all sides, do not crowd the pan, transfer browned pieces to a bowl.
• Use more of reserved fat as necessary to brown all chicken. Set chicken aside.
• Reduce heat to medium-low and add remaining fat and/or butter.
• Add carrots, shallots, garlic, thyme(I prefer fresh thyme) pepper and salt.
• Saute for approximately 10 minutes or less if you prefer carrots a little crunchy.
• Sprinkle flour over vegetable mixture and cook stirring for 2 minutes.
• Gradually add wine and chicken stock, stirring gently to scrape the browned bits off the bottom of the pan.
• Bring to boil, stirring often for 5 minutes, until sauce thickens.
• Return chicken with any juices in the bowl to the pan, reduce heat and simmer gently for about 10 minutes.
• Add red pepper, olives and mustard.
• Simmer another 10 minutes or until chicken is cooked thoroughly and sauce is thickened.
• Taste and adjust seasoning as necessary.
• Crumble reserved bacon into the mixture and serve over the Dijon Mashed potatoes.
• Note: the flavours of this ragout benefit from being made a day ahead and refrigerating over night. I do not add the bacon until just before serving, so pieces will remain crunchy. This dish freezes well. Prepare the complete recipe, spoon potatoes around the edge of a large 12-16 cup casserole, spoon chicken mixture in the centre, cover with plastic wrap and wrap entire dish in foil. Freeze up to 2 months. Thaw in refrigerator for 48 hours and bake 350 degrees for about 1 1/2hours, until chicken and potatoes are hot and bubbly.
• To prepare potatoes:.
• Peel and cut into chunks, put into large pot, cover with water add salt and bring to a boil, simmer until tender, 20 minutes.
• Drain and return to low heat, shaking pot to dry potatoes for 1 minute.
• Remove from heat, mash and gradually mix in cream and mustard.
• Season with salt and pepper to taste.