Chicken Ragout Food

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CAJUN CHICKEN RAGOUT



Cajun Chicken Ragout image

This is an old, personal favorite recipe of mine. While not totally authentic, it celebrates the fabulous flavors of Cajun cuisine. Serve this thick sauce over rice.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 1h

Yield 4

Number Of Ingredients 20

6 slices bacon, cut into 1/4-inch pieces
1 large onion, diced
2 ribs celery, diced
1 pinch salt
1 green bell pepper, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 tablespoon vegetable oil
⅓ cup all-purpose flour
1 teaspoon freshly ground black pepper
1 teaspoon paprika
½ teaspoon dried oregano
¼ teaspoon cayenne pepper, or to taste
3 cups cold chicken broth, divided
1 teaspoon Worcestershire sauce
8 ounces andouille sausage, sliced
2 tablespoons finely chopped green onion (white and light green parts)
2 cups shredded cooked chicken breast
¼ cup finely chopped green onion (white and light green parts)
salt and freshly ground black pepper to taste

Steps:

  • Cook and stir bacon in a skillet over medium heat until crisp, about 10 minutes. Transfer bacon to a bowl with a slotted spoon, reserving 2 tablespoons bacon fat in the pan.
  • Return skillet to medium heat; cook and stir onion, celery, and a pinch of salt until onion begins to soften, about 5 minutes. Add green bell pepper, red bell pepper, and garlic; cook, stirring frequently, until bell peppers are soft, about 5 minutes.
  • Pour vegetable oil into the onion mixture, sprinkle in flour, and cook until flour is browned and mixture thickens, about 5 minutes. Add 1 teaspoon black pepper, paprika, oregano, and cayenne pepper and stir to combine.
  • Pour 1/4 cup of chicken broth into vegetable mixture; cook and stir, scraping any browned bits off the bottom of the pan, until combined. Add remaining broth and Worcestershire sauce. Increase heat to medium-high and simmer until sauce is thick and reduced slightly, about 10 minutes.
  • Reduce heat to low. Add andouille sausage, chicken, and reserved bacon. Cook until heated hot.
  • Remove from heat, stir in green onions, and season with salt and black pepper to taste.

Nutrition Facts : Calories 512.3 calories, Carbohydrate 20.9 g, Cholesterol 104.7 mg, Fat 31.4 g, Fiber 3.4 g, Protein 34.7 g, SaturatedFat 9.5 g, Sodium 1875.1 mg, Sugar 5.6 g

LINGUINE WITH CHICKEN RAGU



Linguine with Chicken Ragu image

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h

Yield 6 servings

Number Of Ingredients 19

2 tablespoons olive oil
6 boneless skinless chicken thighs, finely chopped
Salt and freshly ground pepper
1/2 cup finely chopped shallots
1 tablespoon minced garlic
2/3 cup dry white wine
2 teaspoons finely chopped fresh rosemary leaves
4 cups Marinara Sauce, recipe follows
1 pound linguine
1/2 cup freshly grated Parmesan
1/2 cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
Two 32-ounce cans crushed tomatoes
2 dried bay leaves

Steps:

  • Heat the oil in a heavy large skillet over medium-high heat. Add the chicken, season with salt and pepper, and cook until the juices evaporate and the chicken is golden, about 10 minutes. Add the shallots and garlic and saute until tender, about 2 minutes. Add the wine and stir to scrape up any brown bits on the bottom of the skillet. Add the rosemary and mix well. Add the Marinara Sauce and bring to a simmer. Reduce the heat to medium-low and simmer gently until the flavors blend, about 10 minutes.
  • Meanwhile, bring a large pot of salted water to a boil. Add the linguine and cook until al dente, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of cooking liquid. Add the linguine to the ragu and toss to coat, adding some reserved cooking liquid to moisten. Transfer the pasta to a large serving bowl. Sprinkle with Parmesan and serve.
  • In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon each of salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste.

CHICKEN, FENNEL & TOMATO RAGOUT



Chicken, fennel & tomato ragout image

This chunky ragout can be teamed with anything you like, couscous, pasta, rice or a nice jacket, or just a nice chunk of bread

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 35m

Number Of Ingredients 8

1 large fennel bulb
1 tbsp olive oil
2 boneless skinless chicken, cut into chunks
1 garlic clove, chopped
200g new potato, cut into chunks
400g can of chopped tomato
150ml chicken or vegetable stock
3 roasted red peppers in brine, from a jar or deli counter, chopped

Steps:

  • Trim the green tops off the fennel and reserve. Halve, then quarter the fennel, cut out the core, then cut lengthways into slices. Heat the oil in a pan, add the chicken, then fry quickly until lightly coloured. Add the fennel and garlic, then stir briefly until the fennel is glistening.
  • Tip in the potatoes, tomatoes, stock and a little seasoning, and bring to the boil. Cover and simmer for 20 mins until the potatoes are tender. Stir in the peppers and heat through. Roughly chop the reserved fennel fronds, then sprinkle over the ragout. Serve with crusty bread for mopping up the juices.

Nutrition Facts : Calories 351 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 42 grams protein, Sodium 1.43 milligram of sodium

CHICKEN & CHORIZO RAGU



Chicken & chorizo ragu image

Serve this delicious chicken and chorizo ragu over rice or pasta as an easy midweek dinner for the family. You can freeze any leftovers for another day

Provided by Elena Silcock

Categories     Dinner, Main course, Supper

Time 55m

Number Of Ingredients 10

120g cooking chorizo, chopped
1 red onion, chopped
2 garlic cloves, grated
1 tsp hot smoked paprika
80g sundried tomatoes, roughly chopped
600g skinless and boneless chicken thighs
400g can chopped tomatoes
100ml chicken stock
1 lemon, juiced
jacket potatoes, chopped parsley and soured cream, to serve (optional)

Steps:

  • Fry the chorizo over a medium heat in a large saucepan or flameproof casserole dish for 5 mins or until it releases its oil and starts to char at the edges. Add the onion and fry for 5 mins more or until soft. Tip in the garlic and cook for 2 mins before stirring in the paprika and sundried tomatoes. Add the chicken thighs and fry for 2 mins each side until they are well coated in the spices and beginning to brown.
  • Pour in the chopped tomatoes and stock, and turn the heat down. Cover and cook for 40 mins until the chicken is falling apart and the sauce is thick. Stir the lemon juice through. Serve by piling spoonfuls of the ragu into hot jacket potatoes with parsley sprinkled over and a dollop of soured cream, if you like.

Nutrition Facts : Calories 383 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 44 grams protein, Sodium 1.5 milligram of sodium

GREEK CHICKEN & VEGETABLE RAGOUT



Greek Chicken & Vegetable Ragout image

Chicken thighs stay moist and succulent during slow cooking, infusing the accompanying vegetables with superb flavor. This easy braise has a luxurious finish of avgolémono, a versatile Greek sauce made with egg, lemon and fresh dill.

Provided by Patsy Jamieson

Categories     Low-Calorie Spring Slow-Cooker Recipes

Time 3h15m

Number Of Ingredients 13

1 pound carrots, cut into 1 1/4-inch pieces, or 3 cups baby carrots
1 pound (3-4 medium) yellow-fleshed potatoes, such as Yukon Gold, peeled and cut lengthwise into 1 1/4-inch-wide wedges
2 pounds boneless, skinless chicken thighs, trimmed
1 14-ounce can reduced-sodium chicken broth
⅓ cup dry white wine
4 cloves garlic, minced
¾ teaspoon salt
1 15-ounce can artichoke hearts, rinsed and quartered if large
1 large egg
2 large egg yolks
⅓ cup lemon juice
⅓ cup chopped fresh dill
Freshly ground pepper to taste

Steps:

  • Spread carrots and potatoes over the bottom and up the sides of a 4-quart or larger slow cooker. Arrange chicken on top of the vegetables. Bring broth, wine, garlic and salt to a simmer in a medium saucepan over medium-high heat. Pour over the chicken and vegetables. Cover and cook until the chicken is cooked through and vegetables are tender, 2 1/2 to 3 hours on high or 4 to 4 1/2 hours on low.
  • Add artichokes to the slow cooker, cover and cook on high for 5 minutes. Meanwhile, whisk egg, egg yolks and lemon juice in a medium bowl.
  • Transfer the chicken and vegetables to a serving bowl using a slotted spoon. Cover and keep warm. Ladle about 1/2 cup of the cooking liquid into the egg mixture. Whisk until smooth. Whisk the egg mixture into the remaining cooking liquid in the slow cooker. Cover and cook, whisking 2 or 3 times, until slightly thickened and sauce reaches 160 degrees F on an instant-read thermometer, 15 to 20 minutes. Stir in dill and pepper. Pour the sauce over the chicken and vegetables and serve.

Nutrition Facts : Calories 326.4 calories, Carbohydrate 27.8 g, Cholesterol 213.9 mg, Fat 10 g, Fiber 5 g, Protein 29 g, SaturatedFat 3 g, Sodium 777.6 mg, Sugar 4.9 g

CHICKEN WITH CHICKPEA AND TOMATO RAGU



Chicken with Chickpea and Tomato Ragu image

Provided by Giada De Laurentiis

Categories     main-dish

Time 50m

Yield 2 to 4 servings

Number Of Ingredients 14

2 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1/4 cup olive oil
1/2 onion, sliced into half-moons
2 cloves garlic, peeled and sliced
1 small fennel, trimmed and sliced
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder, plus more to taste (garlic salt would also work here)
One 28-ounce can whole San Marzano tomatoes
1 teaspoon red wine vinegar or apple cider vinegar
One 15-ounce can chickpeas, drained and rinsed
1 to 2 tablespoons unsalted butter
1/3 cup torn basil leaves
Freshly grated Parmesan, if desired

Steps:

  • Toss the chicken breasts with the salt, pepper and 1 tablespoon olive oil in a small bowl. Set aside.
  • Heat a medium Dutch oven over medium heat. Add 2 tablespoons olive oil to the pan and heat an additional 30 seconds. Add the onion, garlic and fennel to the hot pan. Season with salt and stir with a wooden spoon to combine. Cook, stirring often, until the vegetables are beginning to soften and are fragrant, about 3 minutes. Add the oregano and garlic powder to the vegetables and stir to combine. Continue to cook until the vegetables are translucent and beginning to brown slightly, another 3 to 4 minutes. Add the tomatoes to the pan along with the vinegar. Bring the mixture to a simmer. Reduce the heat to maintain a gentle simmer. Using the back of a wooden spoon, crush the tomatoes into medium-sized pieces. Simmer for 10 minutes while you start the chicken.
  • Meanwhile, heat a medium skillet over medium-high heat. Add the remaining tablespoon olive oil and heat an additional 30 seconds. Add the chicken to the hot skillet and cook, undisturbed, until deep golden brown, 3 to 4 minutes. Flip the chicken and cook until the chicken is evenly browned on both sides, an additional 3 to 4 minutes. Carefully ladle the tomato mixture over and around the chicken, then reduce the heat to maintain a gentle simmer and continue to cook for an additional 5 minutes. Stir in the chickpeas and butter and cook to heat through, 2 more minutes. Did you taste it? Season with additional salt, garlic powder or garlic salt if needed. Stir in the basil and serve topped with Parmesan, if desired.

CHICKEN RAGOUT



Chicken Ragout image

Make and share this Chicken Ragout recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13

1/4 cup butter
2 cups sliced onions
1 lb cremini mushroom, sliced
4 boneless skinless chicken breast halves
4 boneless skinless chicken thighs
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons vegetable oil
1 cup red wine
1 (2 ounce) envelope knorr leek soup mix
1 teaspoon dried fines herbes
2 cups chicken broth
1 bay leaf

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.

Nutrition Facts : Calories 370.7, Fat 16.6, SaturatedFat 6.8, Cholesterol 105.3, Sodium 1284.5, Carbohydrate 15.8, Fiber 1.6, Sugar 4.1, Protein 32.4

CHICKEN RAGOUT WITH ONIONS AND RED WINE



Chicken ragout with onions and red wine image

SCRUMPTIOUS! This is my absolute hands-down favorite chicken recipe. I adapted it from Julia Child's book "The Way to Cook". It will really impress any guests and they will return for seconds and thirds. It can be made very inexpensively with chicken thighs. You may also adapt for the crockpot just brown the chicken before hand and you may have to double the thickening agents to adjust the sauce before serving. Prep time includes the browning of the chicken. Make sure you have lots of bread to dip in the delicious sauce! Enjoy!

Provided by Monica in PA

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

2 -3 lbs chicken parts (I prefer thighs)
2 tablespoons butter
1 tablespoon extra virgin olive oil
3 cups sliced onions
2 cloves garlic, minced
2 bay leaves
1 teaspoon thyme
1/3 cup canned tomato puree or 1/3 cup tomato sauce
3 cups chianti wine (can subsitute any dry red wine you have on hand)
1 1/2 cups chicken stock
kosher salt
black pepper
1 1/2 tablespoons flour
1 tablespoon melted butter or 1 tablespoon wine

Steps:

  • Brown chicken in large skillet on both sides in butter and oil.
  • Remove chicken from pan and set aside, leaving the liquid in the pan.
  • Add onions to the pan and saute till tender on moderate heat.
  • Drain liquid over sieve into small bowl.
  • Remove any unwanted fat.
  • Set liquid aside.
  • Season the chicken parts with salt/pepper and return to pan.
  • Add tomato sauce, garlic, bay leaves, and thyme.
  • Add enough wine and chicken stock to cover chicken parts.
  • Simmer for at least 20 minutes uncovered.
  • Remove chicken and place on platter.
  • Pour juices and onions into saucepan and adjust seasonings.
  • You may add more garlic, thyme, salt and pepper.
  • In small bowl whisk together flour and butter (or wine).
  • Add to the sauce and simmer until the sauce coats the back of a spoon.
  • You may need to double the thickening agents if you have lots of juice.
  • Pour sauce over chicken on platter and garnish with parsley.
  • Serve with rice and crusty bread.

MEATY CHICKEN RAGù



Meaty Chicken Ragù image

A great hearty meat sauce made with inexpensive chicken thighs.

Provided by Deborah Mele

Categories     Sauces

Time 2h15m

Number Of Ingredients 13

6 Skinless Chicken Thighs
2 Tablespoons Olive Oil
1 Small Onion, Chopped
3 Cloves Garlic, Minced
1 Celery Stalk, Chopped
2 Carrots, Peeled And Chopped
1 Cup Dry White or Red Wine
1 (28 oz) Can Chopped Tomatoes
1 Teaspoon Dried Oregano
1/4 Cup Fresh Chopped Parsley
Salt & Pepper
Pinch Of Red Pepper Flakes
1 Pound Fresh Pasta (Pappardelle or Fettuccine)

Steps:

  • Rinse the chicken thighs, and then pat dry.
  • Heat the oil in a large skillet over medium heat, and brown the chicken thighs well on both sides.
  • Remove the chicken pieces to a plate.
  • Add the carrots, onions and celery to the pan drippings, and saute until soft, about 5 minutes.
  • Add the garlic, and cook another minute or two.
  • Add the chicken thighs back into the skillet, and then add the wine.
  • Cook on medium heat until it has evaporated by half.
  • Add in the chopped tomatoes, and seasonings.
  • Simmer, on low heat, covered for about 1 1/2 to two hours, or until the meat begins to fall off of the bones.
  • Remove the chicken pieces from the pan, and pull the meat off of the bones and chop coarsely.
  • Return the chicken back to the pan and bring the sauce mixture to a boil.
  • Cook a few minutes until it has reduced and thickened.
  • Serve hot on your fresh pasta of choice!

Nutrition Facts : Calories 374 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 162 milligrams cholesterol, Fat 14 grams fat, Fiber 1 grams fiber, Protein 32 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1 cup, Sodium 271 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

RIGATONI WITH CHICKEN RAGOUT



Rigatoni With Chicken Ragout image

From an Italian cooking magazine. You can have this dish done in just 15 minutes. Add your favorite herbs (Parsley, basil, thyme..) "Rigatoni con ragu di pollo"

Provided by MsPia

Categories     European

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

320 g rigatoni pasta
200 g chicken breasts, cut into cubes
70 g mixed herbs
220 g heavy cream
1/2 onion, cut into slices
2 tablespoons parmesan cheese
1/2 cup white wine
1 tablespoon butter
salt
pepper

Steps:

  • In a saucepan with the butter, fry the onion.
  • Add the chicken breasts , salt, pepper and brown.
  • Pour the white wine, let evaporate and pour the cream, then continue cooking for 5 minutes.
  • Add chopped herbs and mix.
  • Cook the rigatoroni in salted water acording to package directions.
  • When al dente drain and mix with the sauce and parmesan cheese.

CHICKEN RAGU



Chicken Ragu image

Less fat, but just as much Italian flavor, is found in this chicken tomato sauce. Serve over whole wheat or whole grain pasta.

Provided by rachael-ray

Number Of Ingredients 1

Salt1 pound whole wheat or whole grain rigatoni or other short-cut pasta3 tablespoons extra virgin olive oil (EVOO)1/4 pound pancetta (a couple thick slices), cut into fine dice1 1/2 pounds chicken thighs, chopped into small, bite-size pieces1 medium to large onion, chopped1 carrot, peeled2-3 sprigs of fresh rosemary, leaves stripped and finely chopped1 bay leaf2-3 garlic cloves, finely choppedBlack pepper1/2 cup Marsala wine, a couple glugs1 can San Marzano tomatoes (28 ounces)Grated Parmigiano Reggiano cheeseA handful of fresh basil leaves, torn

Steps:

  • Heat a large pot of water to a boil for the pasta. Salt the water when it boils and cook the pasta to al dente.In a large skillet, heat 2 tablespoons EVOO over medium-high heat. Brown the pancetta for 3-4 minutes, then add another tablespoon of EVOO. Add the chicken and brown evenly for 5-6 minutes. Add the onion, rosemary, bay leaf and garlic, season with salt and pepper, then grate the carrot with a box grater directly into the pan and stir in. Cook until the vegetables are soft, 5-6 minutes.Add the Marsala to the chicken and vegetables, stir and reduce for a minute, then add the tomatoes and crush them with a wooden spoon. Simmer for a few minutes to thicken the sauce and combine the flavors.Drain the pasta and toss with the chicken ragu and cheese. Discard the bay leaf. Garnish with some torn basil. Serve immediately.

ROTINI WITH CHICKEN MARSALA RAGOUT



Rotini with Chicken Marsala Ragout image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 12

6 boneless, skinless chicken thighs (about 1 1/2 pounds)
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 pound sliced white button mushrooms
1 medium sweet onion, chopped
3 tablespoons all-purpose flour
1 garlic clove, minced
1 cup dry Marsala
1 cup chicken broth
1 pound rotini pasta
1 tablespoon chopped fresh flat-leaf parsley
Grated Parmesan or pecorino, for serving

Steps:

  • Pat the chicken thighs dry and season with 1 teaspoon salt and a few grinds of pepper. Heat 1 tablespoon of the oil a large skillet over medium-high heat. Add the chicken and cook, turning once, until golden brown on both sides, about 8 minutes total; transfer to a plate (the chicken will not be cooked through).
  • Add the remaining tablespoon oil and then add the mushrooms and 1/2 teaspoon salt. Cook, stirring occasionally, until the mushrooms release their liquid and turn golden brown along the edges, about 8 minutes. Add the onions and continue to cook until the onions are softened, about 5 minutes.
  • Sprinkle the flour and garlic over the vegetables and cook, stirring, 1 minute. Add the Marsala and bring to a simmer. Simmer until the Marsala reduces slightly, about 3 minutes. Add the chicken broth and bring to a simmer. Return the chicken and any collected juices to the skillet, cover, reduce the heat to medium low and cook until the chicken is cooked through and tender, about 30 minutes.
  • Bring a large pot of salted water to a boil.
  • When the chicken is cooked, transfer the thighs to a cutting board and increase the heat under the sauce to medium high. Boil until slightly thickened, about 6 minutes. Meanwhile, coarsely shred the chicken using 2 forks. Return the shredded chicken to the skillet and keep warm.
  • Cook the rotini in the boiling water according to the package directions.
  • Serve the rotini topped with the chicken ragout. Sprinkle with parsley and serve with the grated Parmesan or pecorino.

CHICKEN WITH VEGETABLE RAGOUT AND POLENTA



Chicken with Vegetable Ragout and Polenta image

Provided by Sandra Lee

Categories     main-dish

Time 5h6m

Yield 6 servings

Number Of Ingredients 10

3 cups frozen primavera vegetable medley (recommended: Birds Eye)
6 boneless, skinless chicken breasts, rinsed and patted dry
Salt and freshly ground black pepper
1 1/2 teaspoons Italian seasoning (recommended: McCormick)
1 (14-ounce) jar pasta sauce
2 tablespoons tomato paste
1 teaspoon crushed garlic
1/4 cup dry sherry
1 (24-ounce) tube pre-made polenta, sliced 1/2-inch thick (recommended: Gennaro)
Grated Parmesan, for garnish

Steps:

  • Combine frozen vegetable medley in the bottom of a 5-quart slow cooker. Season both sides of the chicken breasts with salt, pepper, and Italian seasoning. Place chicken on top of vegetables.
  • In a large bowl, stir together pasta sauce, tomato paste, garlic and sherry. Pour 2/3 of the sauce over chicken and vegetables. Top the chicken with polenta slices and cover with remaining sauce. Cover and cook on the LOW setting for 4 to 5 hours.
  • Serve hot with Parmesan.

GARLIC CHICKEN AND FRUIT RAGOUT



Garlic Chicken and Fruit Ragout image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 18

3 tablespoons olive oil
8 boneless, skinless chicken thighs
1/4 cup chopped yellow onion
1/4 cup minced garlic
1 can (14-ounce) chicken stock
1 tablespoon grated fresh ginger root
1/4 teaspoon allspice
1/4 teaspoon ground cloves
1/2 teaspoon coarse kosher salt
1/4 teaspoon black pepper
1/8 teaspoon ground chipotle chili pepper
2 tablespoons fresh lemon juice
2 teaspoons prepared yellow mustard
1/2 cup dried Mediterranean apricots, cut into 1/2-inch pieces
1/4 cup raisins
2 tablespoons sweetened dried cranberries
1/4 cup orange-flavored liqueur (recommended: Cointreau)
1/4 cup chopped toasted walnuts

Steps:

  • Heat a large frying pan to medium high heat, then add olive oil. When oil is hot, add the chicken thighs and cook, turning, about 12 minutes, or until chicken is golden brown on all sides and fork can be easily inserted. Remove chicken from pan and drain off any excess oil. Place onion in pan and saute over medium heat for 2 minutes; add garlic and saute for an additional minute. Slowly add chicken stock, scraping pan to dissolve bits clinging to the bottom. When chicken stock begins to bubble, add ginger, allspice, cloves, salt, black pepper, chipotle chili, lemon juice, mustard, apricots, raisins, and cranberries. Allow to simmer for 10 minutes, then add chicken; continue to simmer until chicken is cooked and the liquid reduced to a light syrup, about 15 minutes. Add the liqueur to the frying pan and bring the mixture to a boil. Remove from heat and add chopped walnuts. Serve over rice.

CHICKEN RAGOûT WITH LENTILS AND PEARL ONIONS



Chicken Ragoût with Lentils and Pearl Onions image

Categories     Chicken     Onion     Sauté     Lentil     Bon Appétit

Yield Serves 6

Number Of Ingredients 13

3 cups canned low-salt chicken broth
3 cups water
2 cups dried lentils
2 cups diced carrots
1 large onion, chopped
2 teaspoons dried thyme
1 bay leaf
1 teaspoon olive oil
3/4 pound skinless boneless chicken thighs, cut into 2-inch pieces
1 pound pearl onions, peeled
1/2 cup dry red wine
2 tablespoons Sherry wine vinegar or red wine vinegar
Chopped fresh parsley

Steps:

  • Combine first 7 ingredients in heavy medium saucepan. Simmer until lentils are just tender, about 25 minutes (mixture will be soupy). Remove from heat.
  • Heat oil in large deep nonstick skillet over medium-high heat. Add chicken to skillet; cook until brown on both sides, about 5 minutes. Transfer to plate. Add pearl onions to skillet; sauté until golden, about 5 minutes. Transfer to plate with chicken. Add wine to skillet; boil until reduced by half, about 3 minutes. Add lentil mixture, chicken, onions and vinegar. Cover and simmer until chicken is cooked through, about 15 minutes. Season with salt and pepper. Garnish with parsley and serve.

CHICKEN-MUSHROOM RAGOUT



Chicken-Mushroom Ragout image

Make and share this Chicken-Mushroom Ragout recipe from Food.com.

Provided by Chef Otaktay

Categories     Chicken

Time 54m

Yield 4 serving(s)

Number Of Ingredients 10

1 (14 1/2 ounce) can reduced-sodium chicken broth
1 tablespoon horseradish mustard
1/4 teaspoon pepper
2 sprigs fresh thyme or 1/2 teaspoon dried thyme, crushed
4 boneless skinless chicken thighs, cut into bite-size pieces (12 ounces total)
8 ounces fresh mushrooms, halved (3 cups)
1 cup sliced carrot
1 cup sliced leek
1 cup water
2 tablespoons cornstarch

Steps:

  • In a large saucepan or Dutch oven combine chicken broth, mustard, thyme, and
  • pepper. Stir in chicken, mushrooms, carrots, and leeks. Bring to boiling.
  • Reduce heat; cover and simmer 15 minutes. Remove thyme sprigs,
  • if using. Combine water and cornstarch. Stir in chicken mixture. Cook
  • and stir till thickened and bubbly. Cook and stir for 2 minutes more. Serve in bowls.

Nutrition Facts : Calories 152.2, Fat 3.7, SaturatedFat 0.9, Cholesterol 57.3, Sodium 118.2, Carbohydrate 12.7, Fiber 1.8, Sugar 3.2, Protein 18.1

More about "chicken ragout food"

FETTUCCINE WITH WHITE CHICKEN RAGù RECIPE - FOOD & WINE
fettuccine-with-white-chicken-rag-recipe-food-wine image
Return chicken to Dutch oven in a snug single layer; add stock, ensuring chicken is barely covered. Return mixture to a simmer over medium. …
From foodandwine.com
3/5 (1)
Category Pasta + Noodles
Servings 6
Total Time 1 hr 45 mins
  • Heat oil in a large Dutch oven over medium. Add pancetta; cook, stirring often, until fat has rendered, about 5 minutes. Using a slotted spoon, transfer pancetta to a plate, reserving drippings in Dutch oven. Add garlic to Dutch oven; increase heat to medium-high. Sprinkle chicken all over with salt and pepper. Working in batches if needed, add chicken, skin side down, to Dutch oven. Cook until golden brown on both sides, about 6 minutes. Transfer chicken thighs to a plate.
  • Reserve garlic and 2 tablespoons drippings in Dutch oven; discard remaining drippings. Add sofrito and wine; bring to a simmer over medium. Cook, stirring and scraping up browned bits, until mixture is reduced by half, about 3 minutes. Return chicken to Dutch oven in a snug single layer; add stock, ensuring chicken is barely covered. Return mixture to a simmer over medium. While mixture comes to a simmer, bundle together leek leaves, rosemary sprigs, thyme sprigs, and bay leaf; secure with kitchen twine, and add to Dutch oven. Reduce heat to medium-low; cover and cook until chicken is tender, 45 minutes to 1 hour.
  • Remove Dutch oven from heat. Transfer chicken to a cutting board; partially cover Dutch oven. Let chicken and sauce stand 10 minutes. Skim and discard fat from sauce; remove and discard garlic cloves and leek-herb bundle. Stir reserved pancetta into sauce. Remove and discard skin and bones from chicken; finely shred chicken meat.
  • Stir cream into sauce. Cook over medium-high, stirring occasionally, until sauce is reduced by nearly half and has slightly thickened, 8 to 12 minutes. Stir peas and shredded chicken into sauce; cook until peas are just tender, about 2 minutes. Season with salt and pepper to taste. Remove from heat, and cover to keep warm.


CHICKEN RAGOUT RECIPE | EATINGWELL
chicken-ragout-recipe-eatingwell image
This chicken ragout main dish is an easy choice for dinner. Made with carrots, onion, mushrooms, and tomatoes and flavored with rosemary …
From eatingwell.com
Category Low-Calorie Slow-Cooker Chicken Recipes
Calories 234 per serving
Total Time 8 hrs 28 mins
  • Place chicken thighs in a 3 1/2- or 4-quart slow cooker (see Tip). In a large bowl stir together tomatoes, carrots, onion, broth, vinegar, rosemary, thyme and pepper. Pour over chicken in cooker.
  • Just before serving, in a large nonstick skillet cook and stir mushrooms in hot oil over medium-high heat for 8 to 10 minutes or until golden. Remove chicken from cooker. Remove chicken from bones; discard bones. Stir chicken and mushrooms into mixture in cooker. Serve chicken mixture over hot cooked noodles. If desired, sprinkle each serving with parsley.


CHICKEN THIGH RAGù WITH PAPPARDELLE RECIPE | FOOD & WINE
chicken-thigh-rag-with-pappardelle-recipe-food-wine image
Stir in the rosemary, sage, tomato paste and porcini. Add the vinegar and cook over moderate heat until almost evaporated, about 3 …
From foodandwine.com
5/5
Total Time 3 hrs
Servings 6
  • In a small bowl, combine the porcini mushrooms with the sugar, cover with hot water and let soak until the mushrooms have softened, about 30 minutes. Drain and chop the porcini.
  • Meanwhile, in a food processor, combine the onions, fennel, celery, carrot and garlic and pulse until very finely chopped.
  • In a large enameled cast-iron casserole, heat the oil. Add the pancetta and cook over moderate heat, stirring, until browned, about 5 minutes. Using a slotted spoon, transfer the pancetta to a plate.
  • Season the chicken with salt and pepper and add it to the casserole. Cook over moderately high heat, turning once, until golden brown, about 10 minutes. Transfer the chicken to a platter.


CHICKEN AND MUSHROOM RAGOUT - THE GLOBE AND MAIL
chicken-and-mushroom-ragout-the-globe-and-mail image
Heat oil and butter over medium-high heat in a large skillet. Season chicken with salt and pepper and 1 teaspoon each of thyme and tarragon. …
From theglobeandmail.com
Estimated Reading Time 1 min


SLOW COOKED CHICKEN RAGOUT RECIPE | CRUISING WORLD
slow-cooked-chicken-ragout-recipe-cruising-world image
Add wine and chicken broth, and stir ­until smooth and lump free. Add veggies, thyme sprigs (if ­using) and pepper to pot. Add chicken and stir to coat in sauce. Cover and cook for 6 – 8 hours on low heat or 2½ – 3 hours on high, until …
From cruisingworld.com


CHICKEN RAGOUT à LA ANA | BBC GOOD FOOD
More Good Food; Home; Recipes; Chicken Ragout à la Ana ; Member recipe. Member recipes are not tested in the GoodFood kitchen. Save recipe. Print. Chicken Ragout …
From bbcgoodfood.com
Cuisine Eastern European
Total Time 30 mins
Servings 3
  • Then add the chopped peppers and the sliced mushrooms. Add the flour and mix everything together.
  • In the mean time boil the tomatoes in some water. When they start to brake, take them out and peel and mash them with a fork. Add them to the pan with the onion and chicken, then add the wine and let it simmer.


RISOLES CHICKEN RAGOUT (RISOLES AYAM) RECIPE - COCONUT AND ...
Bring enough chicken broth or water to cover chicken to a boil over medium high in a medium size pot. Turn down heat and add chicken. Cover and simmer for about 20 minutes …
From coconutandspice.com
4.8/5 (17)
Category SNACKS
Cuisine Indonesian
Total Time 1 hr 45 mins
  • Stir flour and salt with a fork in a large mixing bowl, add eggs and ½ cup of milk. Stir until combine. Pour the remaining of milk and whisk until smooth. Set aside.
  • Ladle about ¼ cup batter into pan and swirl around until the bottom of pan is thoroughly coated with mixture. If there are holes, you can put some batter to patch. Cook for about 30-35 seconds each side. Continue until all remaining batter is gone and you should have about 12 wrappers.
  • Bring enough chicken broth or water to cover chicken to a boil over medium high in a medium size pot. Turn down heat and add chicken. Cover and simmer for about 20 minutes until cooked through. Remove chicken and reserve ¾ cup of liquid for ragout. Let chicken cool slightly then dice into ¼” pieces.


PASTA WITH SPICED CHICKEN RAGOUT - THE GLOBE AND MAIL
Heat oil in sauté pan or deep skillet on medium-high heat. Season thighs with salt and pepper. Add chicken thighs to pan and sauté until browned on …
From theglobeandmail.com
Estimated Reading Time 2 mins


CHICKEN THIGH RAGù OVER PASTA WITH BARBERA | FOOD & WINE
1. In an enameled cast-iron casserole or other heavy pot, heat the olive oil. Season the chicken thighs with salt and pepper. Add half of …
From foodandwine.com
Estimated Reading Time 2 mins


CHICKEN RAGU RECIPE - FOOD.COM
DIRECTIONS. Heat 2 Tbsp oil in a large skillet over medium high heat. Add chicken thighs and Italian sausage. Stir cook, breaking sausage into small pieces, until chicken is browned and sausage meat is no longer pink. Add onion, celery, carrot, garlic and bay leaf and continue to stir cook until the onion is softened. Stir in Marsala.
From food.com
Servings 4-6
Calories 536 per serving
Category Chicken Thigh & Leg


WHAT'S THE DIFFERENCE BETWEEN RAGU AND RAGOUT? | FOOD & WINE
Ragout, on the other hand, is a slow-cooked French-style stew that can be made with meat or fish and vegetables—or even just vegetables. You can eat it on its own, or with a starch like polenta ...
From foodandwine.com
Estimated Reading Time 4 mins


HERB AND GARLIC ROAST CHICKEN IN MUSHROOM PEPPER RAGOUT ...
Stir in tomatoes, stock, basil and parsley; boil for 3 minutes. Pour into roasting pan around chickens. Reduce heat to 325°F (160°C); roast until juices run clear when chicken is pierced, about 40 minutes. Transfer to platter, reserving ragout. Let stand, uncovered, for 10 minutes before carving. Skim off fat from pan.
From chicken.ca
Servings 8
Calories 990 per serving


CHICKEN RAGOUT - GOOD HOUSEKEEPING
Directions. Remove skin and fat from chicken thighs. In 8-quart Dutch oven over medium-high heat, in hot salad oil, cook chicken thighs and 1/4 teaspoon salt until chicken is golden brown on all ...
From goodhousekeeping.com
Cuisine Italian
Estimated Reading Time 1 min
Servings 6
Calories 285 per serving


CHICKEN AND ARTICHOKE RAGOUT - CHATELAINE
Add half of chicken breasts or one-third of thighs. Cook until light golden, 3 to 4 minutes per side. Reduce heat to medium if chicken browns too quickly. Remove to …
From chatelaine.com
Servings 10-12
Calories 185 per serving
Estimated Reading Time 2 mins


ESTERHáZY CHICKEN RAGOUT | ZSERBO.COM
Healthy food trends have, however, conquered this meal, too, and nowadays sirloin is often substituted by chicken and turkey. The sourish-sweet flavour of the ragout sligthly resembles to the hunter style bee f; mustard, sugar and lemon juice are the key ingredients that make the ragout special and outstanding. Density of the sauce depends on ...
From zserbo.com
Estimated Reading Time 2 mins


GREEK CHICKEN RAGOUT - CHATELAINE
Instructions. Slice each chicken breast into 3 or 4 pieces. Place flour in a plastic bag or bowl. Add one-third of chicken to flour and shake or …
From chatelaine.com
3.4/5 (7)
Estimated Reading Time 2 mins
Servings 12
Calories 175 per serving


CHICKEN AND BUTTERNUT SQUASH RAGOUT | DINNER RECIPES ...
Pour in the chopped tomatoes, chicken stock and chickpeas. Stir well then add the chicken legs back into the pan. Ensure the chicken is covered by the sauce, pop the lid on the pan and simmer gently for 25-30 mins, until the chicken and butternut squash is cooked through. Remove the lid for the last 10 mins to help the sauce thicken.
From goodto.com
5/5 (1)
Total Time 1 hr 5 mins
Category Dinner
Calories 460 per serving


CHICKEN RAGOUT - PREVENTION.COM
A ragout is a French stew, cooked gently so that the chicken becomes tender but stays juicy. This chicken recipe is low in fat, rich in protein and a good source of fiber.
From prevention.com
Cuisine French
Estimated Reading Time 2 mins
Servings 4
Total Time 57 mins


CHICKEN BREASTS UNDER A BRICK WITH A VEGETABLE RAGOûT - A ...
Tender chicken with an outrageous crispy crust pairs with a vegetables melange of carrots, turnips & corn and a rosemary pan-sauce. The ultimate one-pan healthy comfort food main dish. Cooking chicken breasts under a brick creates not only a crispy skin – but a perfectly cooked and tender interior. “Brick Chicken” is seared skin-side down with a […]
From azestforlife.com
Cuisine American, French
Total Time 50 mins
Category Main Course
Calories 375 per serving


CHICKEN AND CLOVE RAGU WITH REGINETTE | ELIZABETH HEWSON ...
Heat a large deep flameproof casserole dish over medium heat. Add 60 ml (¼ cup) olive oil, the carrot, celery, onion, garlic and a pinch of salt and cook for …
From sbs.com.au
3.5/5 (55)
Servings 4
Cuisine Italian
Category Dinner


CHICKEN RAGU BIANCO | GENNARO CONTALDO - YOUTUBE
You wanted him back and here he is - Gennaro Contaldo returns to Food Tube! Bellissimo! This time he's cooking the most incredible Ragu Bianco with chicken. ...
From youtube.com


CHICKEN RAGOUT STOCK PHOTO. IMAGE OF ROASTED, FOOD, DISH ...
Photo about Chicken ragout with onions and sauce, selective focus. Image of roasted, food, dish - 42354910
From dreamstime.com


JUMBO CHICKEN RAGOUT ›REAL DUTCH FOOD
Real Dutch Food was founded in 2006 and has approximately 3,200 articles in its range. At Real Dutch Food you can easily order all your Dutch food online in our webshop. We order everything fresh. This happens after the orders have been received. Therefore it takes an average of 2-5 working days. After this, the order will be sent to you. This way, you can be sure that …
From realdutchfood.com


RAGU RECIPES | BBC GOOD FOOD
Serve this delicious chicken and chorizo ragu over rice or pasta as an easy midweek dinner for the family. You can freeze any leftovers for another day. 55 mins; Easy ; Venetian duck ragu. A star rating of 4.8 out of 5. 101 ratings. Cinnamon adds complexity to this slow-cooked pasta sauce, which goes perfectly with large tubular paccheri pasta, or ribbons of pappardelle. 2 hrs …
From bbcgoodfood.com


RAGOUT RECIPES | MYRECIPES
65 Super Easy Finger Foods to Make for Any Party. From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time. Read More. Course.
From myrecipes.com


CHICKEN RAGOUT RECIPE RECIPES ALL YOU NEED IS FOOD
CHICKEN RAGOUT RECIPE RECIPES ... CHICKEN KORMA RECIPE | FOOD NETWORK. Provided by Food Network. Categories main-dish. Total Time 38 minutes. Prep Time 25 minutes. Cook Time 13 minutes. Yield 4 servings. Number Of Ingredients 12. Ingredients; 4 tablespoons vegetable oil: 1 onion, chopped : 2 cloves garlic, chopped: 1/2 teaspoon julienned ginger: 1 …
From stevehacks.com


FOOD WISHES VIDEO RECIPES: CAJUN CHICKEN RAGU – AN OLD AND ...
1/4 tsp cayenne pepper, or to taste. 1/2 tsp dried oregano. 3 cups cold chicken broth. 1 tsp Worcestershire sauce. 8 oz andouille sausage, sliced. 2 or 3 cups pulled chicken meat. 1/4 cup chopped green onions, plus more to garnish. *check for salt and seasoning, and adjust at the end! View the complete recipe.
From foodwishes.blogspot.com


CHICKEN RAGU BIANCO VIDEO - JAMIE OLIVER
Chicken ragu bianco: Gennaro Contaldo 5:34 Italian. Zabaglione Italian dessert: Gennaro Contaldo 5:22 Desserts. Pasta bianco tagliatelle: Jamie Oliver & Gennaro Contaldo 5:29 Italian. Smashed tomato pasta: Donal Skehan 4:05 Pasta. Chilli tomato taglierini: Gennaro Contaldo 6:39 Italian.
From jamieoliver.com


CAJUN CHICKEN RAGU - SPICY CHICKEN AND SAUSAGE STEW OVER ...
Learn how to make a Cajun Chicken Ragu recipe! Go to http://foodwishes.blogspot.com/2013/02/cajun-chicken-ragu-old-and-misspelled.html for the ingredient amo...
From youtube.com


CHICKEN RAGOUT RECIPE BY HEALTHYCOOKING | IFOOD.TV
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From ifood.tv


CHICKEN RAGOUT RECIPES RECIPES ALL YOU NEED IS FOOD
Combine chicken and tomatoes in tasty traybakes, casseroles and curries. The rich flavour of tomatoes works wonders in sauce-based dishes such as chasseur and ragout. Provided by Good Food team. Number Of Ingredients 1. Ingredients; CHICKEN PASTA RECIPES | BBC GOOD FOOD. Combine two of the nation's favourite ingredients in comforting dishes, ideal for …
From stevehacks.com


CHICKEN AND OLIVE RAGOUT WITH DIJON POTATOES RECIPE - FOOD ...
Feb 16, 2016 - An excellent, easy to prepare ragout to serve to your family and guests! I used chicken thighs with the bone, chicken breasts can be substituted. Recipe source: Food & Drink LCBO Magazine
From pinterest.ca


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