Spring Chicken Ragout

iVillage Member
Registered: 04-01-2004
Spring Chicken Ragout
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.

 





 


2

whole chicken breasts(1 3/4 pounds), bone in, split and skinned

 




Salt and freshly ground black pepper

 


2

teaspoons olive oil

 


1 3/4

cups Homemade Chicken Stock , or canned low-sodium chicken broth, skimmed of fat

 


4

canned plum tomatoes, seeded and quartered

 


12

baby carrots, peeled and trimmed

 


1/2

pound asparagus, trimmed and cut into 1 1/2-inch pieces

 


1

leek(about 6 ounces), cut into 1/4-inch rounds, well washed

 


1

cup peas

 




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.

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