Braised Chicken Breasts in Tasty Mirepoix Ragout Recipe

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Braised Chicken Breasts in Tasty Mirepoix Ragout
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  1. Season chicken breasts with salt and pepper, then dredge in flour until completely coated. Heat 2 tablespoons oil in a Dutch oven and fry breasts until lightly browned, about 5 minutes on each side. Remove chicken from pan and set aside.
  2. Add remaining tablespoon of oil to the pan and saute the onions for 2 minutes. Stir in the celery and carrots and cook for about one more minute. Season with garlic, bay leaves, thyme and salt and pepper to taste. Cook for another minute.
  3. Deglaze the pot with white wine, stirring until nothing is stuck to the pan, then pour in the chicken broth. Simmer for 90 minutes.
  4. Return the chicken breasts to the pan and simmer for an additional 30 minutes. The mixture should reduce considerably by this time so check frequently to see that the chicken is covered. Spoon baste if necessary. The ragout should have a stew like consistency when finished.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 371.59 Kcal (1556 kJ)
Calories from fat 107.77 Kcal
% Daily Value*
Total Fat 11.97g 18%
Cholesterol 92.83mg 31%
Sodium 577.33mg 24%
Potassium 704.51mg 15%
Total Carbs 25.53g 9%
Sugars 3.96g 16%
Dietary Fiber 2.81g 11%
Protein 34.65g 69%
Vitamin C 7.2mg 12%
Vitamin A 0.2mg 7%
Iron 0.5mg 3%
Calcium 48.4mg 5%
Amount Per 100 g
Calories 113.06 Kcal (473 kJ)
Calories from fat 32.79 Kcal
% Daily Value*
Total Fat 3.64g 18%
Cholesterol 28.24mg 31%
Sodium 175.65mg 24%
Potassium 214.35mg 15%
Total Carbs 7.77g 9%
Sugars 1.2g 16%
Dietary Fiber 0.85g 11%
Protein 10.54g 69%
Vitamin C 2.2mg 12%
Vitamin A 0.1mg 7%
Iron 0.2mg 3%
Calcium 14.7mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.9
  • 9

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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