Chicken Ragout Recipe
Ingredients
| All purpose flour | 1/3 Cup (16 tbs) | |
| Ground black pepper | 1/2 Teaspoon | |
| 12 pieces chicken, about 3 1/2 pounds, skinned, all visible fat removed | ||
| Vegetable oil spray | ||
| Olive oil | 1 Teaspoon | |
| 1 medium yellow or white onion, sliced | ||
| Mushrooms | 1 pound, sliced | |
| Garlic | 2 Clove (5gm), minced | |
| 1/4 cup fresh thyme or 1 tablespoon dried thyme | ||
| Dried tarragon | 1/4 Cup (16 tbs) | |
| Parsley | 1/4 Cup (16 tbs), finely chopped | |
| Salt | 1/4 Teaspoon | |
| 1 cup homemade Chicken Stock | ||
| 1 cup dry white wine or 1 cup additional homemade | ||
| Chicken Stock | ||
| Cold water | 1/4 Cup (16 tbs) | |
| Green peas | 2 Cup (16 tbs), frozen | |
Directions
Preheat oven to 400° F.
Combine 1/3 cup flour, pepper and chicken pieces in a plastic bag.
Shake well to coat pieces.
Spray a nonstick skillet with vegetable oil spray.
Heat skillet over medium-high heat, add chicken pieces a few at a time, and brown on all sides.
Remove pieces to an ovenproof casserole or Dutch oven.
Repeat process with remaining chicken.
In skillet, heat oil, add onions and cook 2 to 3 minutes, or until onions are translucent.
Add mushrooms, garlic, thyme, tarragon, parsley, salt, stock and wine; mix together.
Pour over chicken pieces.
Cover chicken and bake 45 minutes.
In a small bowl, blend 2 tablespoons flour and water.
Gradually add to the liquid in the casserole, while stirring lightly.
Add peas.
Cover and continue to bake another 15 to 20 minutes, or until chicken and peas are tender and sauce thickened.
Combine 1/3 cup flour, pepper and chicken pieces in a plastic bag.
Shake well to coat pieces.
Spray a nonstick skillet with vegetable oil spray.
Heat skillet over medium-high heat, add chicken pieces a few at a time, and brown on all sides.
Remove pieces to an ovenproof casserole or Dutch oven.
Repeat process with remaining chicken.
In skillet, heat oil, add onions and cook 2 to 3 minutes, or until onions are translucent.
Add mushrooms, garlic, thyme, tarragon, parsley, salt, stock and wine; mix together.
Pour over chicken pieces.
Cover chicken and bake 45 minutes.
In a small bowl, blend 2 tablespoons flour and water.
Gradually add to the liquid in the casserole, while stirring lightly.
Add peas.
Cover and continue to bake another 15 to 20 minutes, or until chicken and peas are tender and sauce thickened.
Chef
