Spring Chicken Ragout
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| Mon, 05-09-2005 - 3:43pm |
I've got this on the stove right now and it smells heavenly!
Spring Chicken Ragoût
Serves 4
Stewing the chicken on the bone makes it tender and juicy.
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whole chicken breasts(1 3/4 pounds), bone in, split and skinned
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Salt and freshly ground black pepper
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teaspoons olive oil
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cups Homemade Chicken Stock , or canned low-sodium chicken broth, skimmed of fat
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canned plum tomatoes, seeded and quartered
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baby carrots, peeled and trimmed
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pound asparagus, trimmed and cut into 1 1/2-inch pieces
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leek(about 6 ounces), cut into 1/4-inch rounds, well washed
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cup peas
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Fresh flat-leaf parsleyfor garnish (optional)
1. Season chicken breasts with salt and pepper. Heat olive oil in a large skillet, add chicken, and cook over medium-high heat until golden brown on both sides, about 7 minutes total.
2. Add stock and tomatoes, bring to a boil, and cover. Cook on medium-low heat for about 20 minutes; remove chicken, and set aside.
3. Add carrots to skillet, and cook, covered, until almost tender, about 5 minutes. Add asparagus, leeks, and peas, and cook until all the vegetables are tender, about 5 more minutes.
4. Meanwhile, pull chicken from bone, and shred into large bite-size pieces. Return chicken to skillet, and cook until heated through, about 2 minutes. Garnish with sprigs of parsley, if desired.


