Spring Chicken Ragout

This Spring Chicken Ragout is full of vegetables and flavor, serve it tonight your family will love it!

2 whole chicken breasts, bone-in, split and skinned

kosher salt & freshly ground black pepper to taste

2 tsp. olive oil

1 3/4 cups chicken stock-homemade recipe here

4 canned plum tomatoes, seeded and quartered

12 baby carrots, trimmed

8 oz. asparagus, ends removed, cut into 1 1/2 inch pieces

1 leek, white and pale green parts, cut into 1/4 inch rounds

1 cup peas fresh or frozen, thawed

fresh flat-leaf parsley, for garnish, optional

Season chicken breasts with salt and pepper.

Heat olive oil in a large skillet, add chicken, and cook over medium-high heat until golden on both sides, about 4 minutes per side.

Add the stock and tomatoes, bring to a boil, and cover. Cook on medium-low heat for about 20 minutes, remove the chicken and set aside.

Add carrots to the skillet and cook, covered, until almost tender, about 5 minutes. Add asparagus, leek and peas, cook until all vegetables are tender.

Meanwhile, pull the chicken from the bone and shred into large bite-sized pieces.

Return the chicken to the skillet and cook until heated through.

Garnish with springs of parsley if desired. Serve.

Serves 4

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