Side Pannel
Country Chicken Ragout
Country Chicken Ragout
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry, Main Dish
Ingredients List
- 2 tb Vegetable oil
- 4 Chicken breasts (6 oz)
- - skin and bones removed
- 32 Canned pearl onions
- - outer skins removed
- 8 lg Mushrooms; quartered
- 8 sl Extra thick bacon; diced,
- - cooked, and drained
- 2 Garlic cloves; crushed
- 12 Baby artichokes
- - (fresh or frozen)
- - cooked and halved
- 12 Sun dried tomatoes
- - julienned
- 4 ts Fresh tarragon, chopped
- 1/4 c Pine nuts
- 1/4 c Cream sherry
- 1 c Chicken stock
- 1 c Heavy cream
- Salt and pepper (to taste)
Directions
In a large skillet place the oil and heat it on medium high until it
is hot. Add the chicken breasts and saut”š them for 3 minutes on each
side, or until they are lightly browned. Add the pearl onions,
mushrooms, bacon, and garlic. Saut”š the ingredients for 3 minutes.
Add the baby artichokes, sun-dried tomatoes, tarragon, and pine nuts.
Saut”š the ingredients for 2 minutes. Add the sherry and cook for 1
minute, or until it is reduced by 1/4. Add the the chicken stock and
cook it for 3 to 4 minutes, or until it is reduced by 3/4. Add the
heavy cream and cook it for 2 to 3 minutes, or until the sauce
thickens. Add the salt and pepper.
is hot. Add the chicken breasts and saut”š them for 3 minutes on each
side, or until they are lightly browned. Add the pearl onions,
mushrooms, bacon, and garlic. Saut”š the ingredients for 3 minutes.
Add the baby artichokes, sun-dried tomatoes, tarragon, and pine nuts.
Saut”š the ingredients for 2 minutes. Add the sherry and cook for 1
minute, or until it is reduced by 1/4. Add the the chicken stock and
cook it for 3 to 4 minutes, or until it is reduced by 3/4. Add the
heavy cream and cook it for 2 to 3 minutes, or until the sauce
thickens. Add the salt and pepper.
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