CAJUN CHICKEN RAGOUT
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
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
CHICKEN RAGOUT WITH ONIONS AND RED WINE
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
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.
LINGUINE WITH CHICKEN RAGU
Provided by Giada De Laurentiis
Categories main-dish
Time 2h
Yield 6 servings
Number Of Ingredients 19
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 WITH CHICKPEA AND TOMATO RAGU
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 2 to 4 servings
Number Of Ingredients 14
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
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
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
SALT BAKED CHICKENS WITH SPRING VEGETABLE AND MUSHROOM RAGOUT
Provided by Ming Tsai
Categories main-dish
Time 1h55m
Yield 4 to 6 servings
Number Of Ingredients 43
Steps:
- Preheat oven to 550 degrees. Mix together the salt and pepper. Rub chicken with oil inside and out, then liberally coat with salt mix. Place chicken, breast-side up, in the oven and cook for about 25 minutes, or until golden brown. The chicken may have to be rotated for even coloring. When chicken is fully browned turn the oven down to 300 degrees. Cover with foil to prevent burning. Chicken will take another 35 to 45 minutes. Chicken is done when one can move the wing back and forth with great ease. Another test is piercing between the thigh and breast and the juices should run clear. Allow chicken to rest for 10 minutes before serving.
- For the Spring Vegetable and Mushroom Ragout: In a large, hot saucepan, add 2 tablespoons butter and saute shallots and garlic until fragrant, about 3 minutes. Add mushrooms and saute. Season. Deglaze with white wine and reduce by 50 percent. Add chicken stock, soy, and thyme. Bring to a simmer, add peas, edamames, favas, carrots, and snap peas. Add the truffle oil and season. Check for seasoning. Bring back to temperature. Right before serving, add the chives.
- Using a large platter, serve a large mound of the ragout. Top with 2 chickens and serve family style.
- Wine Suggestion: York Creek, Pinot Blanc, Spring Mountain District, Napa Valley, 1996 Bedford Thompson, Cabernet Franc, Santa Barbara County, 1994
- In a medium bowl, mix the shredded chicken, ragout and basil oil. Check for seasoning. Fill the crock pots and place the puff pastry on top tightly. Bake in a preheated 350 degree oven for 25 minutes or until crust is dark brown. Serve as soon as possible.
- For the Basil Oil: In a blender, puree garlic, ginger, lime juice, salt and sugar and oil until smooth. Do not overmix thereby heating the mixture. Add the basil and puree smooth. Check for seasoning.
- Wine Suggestion: York Creek, Pinot Blanc, Spring Mountain District, Napa Valley, 1996 Bedford Thompson, Cabernet Franc, Santa Barbara County, 1994
- In a blender, add the Dijon and vinegars and blend. Drizzle in the oils to emulsify. In a large salad bowl, toss the chicken, pasta, tomatoes and basil. Season with salt and black pepper. Check for flavor.
- In a large pasta bowl, plate the entire salad and garnish with basil tops.
- Yield: 4 servings
- Wine Suggestion: York Creek, Pinot Blanc, Spring Mountain District, Napa Valley, 1996 Bedford Thompson, Cabernet Franc, Santa Barbara County, 1994
ROTINI WITH CHICKEN MARSALA RAGOUT
Provided by Trisha Yearwood
Categories main-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 12
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.
GARLIC CHICKEN AND FRUIT RAGOUT
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 AND OLIVE RAGOUT WITH DIJON POTATOES
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
Provided by Elly in Canada
Categories Chicken Thigh & Leg
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 21
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.
Nutrition Facts : Calories 626.7, Fat 27, SaturatedFat 12.7, Cholesterol 157.8, Sodium 523.8, Carbohydrate 54.9, Fiber 7, Sugar 5.2, Protein 31.5
CHICKEN & CHORIZO RAGU
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
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
CHICKEN, FENNEL & TOMATO RAGOUT
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
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
ROTISSERIE CHICKEN RAGOUT
Deli-roasted chicken is the secret to Paula Marchesi's super-quick family favorite in Lenhartsville, Pennsylvania. "It's so-o-o good after a long day of shopping, when you're tired or the kids have a game and time's tight," she says. PAULA'S TIP: "I like to serve this fail-proof meal-in-one with crusty Italian bread. That's all it needs!"
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 5 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute the yellow squash, zucchini and onion in oil for 4-6 minutes or until tender. Add garlic; cook 1 minute longer., Add the chicken, beans, cream, thyme, salt and pepper. Cook and stir 3-4 minutes longer or until heated through. Sprinkle with cheese.
Nutrition Facts :
CHICKEN RAGOUT MEME
Provided by Jacques Pepin
Categories dinner, weekday, sauces and gravies, main course
Time 1h
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat the oil in a large, sturdy saucepan. When it is hot, add the skinless chicken legs and saute over medium heat for 6 to 8 minutes, turning occasionally until browned on all sides.
- Meanwhile, cut the salt pork into 1/2-inch pieces and place in a saucepan with 2 cups of the water. Bring to a boil and boil for 1 minute. Drain in a sieve and rinse under cold water.
- When chicken is well browned, transfer it to a plate and add salt-pork pieces to the drippings in the pan used to cook the chicken. Cook the salt pork, partly covered (to prevent splattering) over medium heat, for 5 minutes, until the pieces are brown and crisp. Add scallions and onions, mix well and cook for 5 minutes over medium heat, stirring occasionally. Then, add flour, mix well and continue browning mixture over medium heat for 1 minute, stirring occasionally.
- Add remaining 2 1/2 cups of water along with garlic, thyme, bay leaves and salt and bring to a boil, stirring occasionally. Add potatoes and chicken legs, bring mixture back to a boil and boil gently, covered, over low heat for 30 minutes. Add Tabasco, if desired, stir and serve.
Nutrition Facts : @context http, Calories 730, UnsaturatedFat 33 grams, Carbohydrate 26 grams, Fat 54 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 16 grams, Sodium 1235 milligrams, Sugar 4 grams, TransFat 0 grams
CHICKEN SAUSAGE RAGOUT
A savory stew of roasted red peppers, tomatoes, and chicken Italian sausage. Serve over a mashed root vegetable puree, such as Paula Deen's smashed rutabagas, parsnips and potatoes recipe, or just plain mashed potatoes. Delicious and hearty. (You can find the root mash recipe on Food Network's website.)
Provided by Barkparkbarb
Categories Stew
Time 40m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Add oil in a large deep-sided skillet or everyday pan, over meium high heat, untilshimmering. Add onions and saute until soft but not browned. Add garlic and saute for 1 minute. Add wine and chicken broth, stirring to lift browned bits off of the pan bottom. Add the peppers, tomatoes and tomato sauce and stir to combine. Add basil, oregano, pepper flakes and ground black pepper. Simmer, uncovered for 15 minutes. Should be nice and thick, if too thin, simmer for a few more minutes. In a seperate skillet, sprayed with cooking spray, add the sliced sausage coins. Brown on both sides, and add to the simmering stew. Allow to simmer for about 10 minutes more, check for seasoning and add salt and more ground black pepper to taste. If you want it spicier, add a pinch more pepper flakes or a small amount of hot sauce to your taste.
Nutrition Facts : Calories 180.2, Fat 8.1, SaturatedFat 1.2, Sodium 54.2, Carbohydrate 20.6, Fiber 4.9, Sugar 11.7, Protein 5.5
SPICY CHICKEN AND HOMINY RAGOûT
Steps:
- Heat vegetable oil in heavy large skillet over medium-low heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and sauté until no longer pink, about 3 minutes. Add tomatoes, hominy and chili powder and bring to boil. Reduce heat and simmer uncovered until chicken is cooked through and sauce is slightly thickened, breaking up tomatoes with back of spoon, about 8 minutes. Mix in cilantro. Season ragout to taste with salt and pepper and serve.
ROASTED CHICKEN WITH GARBANZO RAGOûT AND GREMOLATA
In this version of gremolata, garlic is omitted and rosemary and orange peel are added to the traditional mix of minced parsley and lemon peel.
Yield Makes 4 main-course servings
Number Of Ingredients 21
Steps:
- Heat oil in heavy medium saucepan over medium-high heat. Add onion and garlic and sauté until beginning to brown, about 8 minutes. Add 2 cups broth and remaining ingredients. Bring to boil; reduce heat to medium and simmer until thickened and flavors develop, adding more broth by tablespoonfuls if too dry, about 25 minutes. Remove jerky. (Can be made 1 day ahead. Cover and refrigerate.)
- Mix all ingredients in small bowl. (Can be made 4 hours ahead. Cover and refrigerate.)
- Preheat oven to 425°F. Using on/off turns, blend feta, breadcrumbs, olive oil, and lemon juice in processor until smooth. (Can be made 4 hours ahead. Cover and refrigerate.)
- Heat canola oil in heavy ovenproof skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and cook until golden, about 2 minutes per side. Remove from heat. Divide feta mixture among chicken breasts, spreading to cover top of chicken. Transfer to oven and roast until chicken is cooked through, about 10 minutes.
- Meanwhile, rewarm ragout. Divide among 4 shallow bowls. Top each with chicken breast. Sprinkle gremolata over.
CHICKEN RAGOûT WITH LENTILS AND PEARL ONIONS
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.
RAGOUT OF CHICKEN WITH FRESH PASTA
Provided by Florence Fabricant
Categories dinner, pastas, main course
Time 1h
Yield 6 servings
Number Of Ingredients 15
Steps:
- Heat one tablespoon of the oil in a heavy casserole. Add the onion, leek and carrot and saute over low heat until soft but not brown. Add the garlic, saute another minute or so and remove from the heat.
- Brush a heavy nonstick skillet with a half tablespoon of oil, add the chicken and lightly brown over medium-high heat a few pieces at a time. Place the chicken pieces in the casserole as they are browned.
- When all the chicken has been lightly browned, stir the sherry into the skillet. Cook for several minutes, scraping the skillet, and pour the contents of the skillet over the chicken in the casserole. Return the casserole to the stove and place over low heat.
- Add the chicken stock, tomatoes, rosemary and lemon juice to the casserole, cover and simmer gently for about 30 minutes. Add the peas and cook 15 minutes longer. Season the sauce to taste with salt and pepper.
- Meanwhile, bring a large pot of salted water to a boil for the fettuccine. Cook about two minutes, drain well, then toss with the remaining olive oil and a tablespoon of the parsley. Season the fettuccine lightly with salt and pepper.
- To serve, reheat the chicken ragout, then transfer it to a warm platter or serving dish and sprinkle with parsley. Place the fettuccine alongside the chicken on the platter or in a separate bowl and serve both.
Nutrition Facts : @context http, Calories 1067, UnsaturatedFat 40 grams, Carbohydrate 45 grams, Fat 62 grams, Fiber 4 grams, Protein 77 grams, SaturatedFat 17 grams, Sodium 1809 milligrams, Sugar 6 grams, TransFat 0 grams
More about "chicken ragout food"
CHICKEN RAGOUT RECIPE | EATINGWELL
From eatingwell.com
Category Low-Calorie Slow-Cooker Chicken RecipesCalories 234 per servingTotal 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 RAGU RECIPE - FOOD.COM
From food.com
Servings 4-6Calories 536 per servingCategory Chicken Thigh & Leg
GREEK CHICKEN RAGOUT - CHATELAINE
From chatelaine.com
CHICKEN RAGU | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
CHICKEN AND MUSHROOM RAGOUT - THE GLOBE AND MAIL
From theglobeandmail.com
VIETNAMESE CHICKEN RAGOUT RECIPE (RAGU GA) - VIET WORLD KITCHEN
From vietworldkitchen.com
SLOW COOKED CHICKEN RAGOUT RECIPE | CRUISING WORLD
From cruisingworld.com
ROAST CHICKEN RAGU | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
CHICKEN RAGU WITH VEGGIES | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
SPRING VEGETABLE-CHICKEN RAGOUT RECIPE | MYRECIPES
From myrecipes.com
WHAT IS RAGOUT FOOD : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
CHICKEN RAGU - (EASY & DELICIOUS) WELL NOURISHED
From wellnourished.com.au
CHICKEN RAGU RECIPE | RACHAEL RAY IN SEASON
From rachaelraymag.com
CHICKEN RAGU RECIPE | RACHAEL RAY
From rachaelray.com
CHICKEN RAGOUT DINNER | EASY & HEALTHY CHICKEN DINNER …
From picky-palate.com
FETTUCCINE WITH WHITE CHICKEN RAGù RECIPE - FOOD & WINE
From foodandwine.com
HERB AND GARLIC ROAST CHICKEN IN MUSHROOM PEPPER RAGOUT
From chicken.ca
MEDITERRANEAN CHICKEN RAGOUT RECIPE - CHATELAINE.COM
From chatelaine.com
CHICKEN THIGH RAGù WITH PAPPARDELLE RECIPE | FOOD & WINE
From foodandwine.com
RED CURRY & DUTCH CHICKEN RAGOUT - DUTCH FOOD HERITAGE
From dutchfoodheritage.com
CHICKEN RAGOUT RECIPE BY HEALTHYCOOKING | IFOOD.TV
JUMBO CHICKEN RAGOUT ›REAL DUTCH FOOD
CHICKEN RAGOUT - GOOD HOUSEKEEPING
From goodhousekeeping.com
RISOLES CHICKEN RAGOUT (RISOLES AYAM) RECIPE - COCONUT AND SPICE
From coconutandspice.com
BARLEY, CHICKEN AND GREEN VEGETABLE RAGOUT | RICARDO
From ricardocuisine.com
CHICKEN RAGOUT - PREVENTION.COM
From prevention.com
ORIENTAL SPICED CHICKEN RAGOûT | METRO
From metro.ca
RAGOUT OF CHICKEN WITH POTATOES AND CHORIZO - FOOD & WINE
From foodandwine.com
GREEK CHICKEN & VEGETABLE RAGOUT RECIPE | EATINGWELL
From eatingwell.com
JACQUES PEPIN CHICKEN RAGOUT - COOK EAT RUN
From cookeatrun.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love