Chicken ragout with onions and red wine |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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SCRUMPTIOUS! This is my absolute hands-down favorite chicken recipe. I adapted it from Julia Child's book The Way to Cook . It will really impress any guests and they will return for seconds and thirds. It can be made very inexpensively with chicken thighs. You may also adapt for the crockpot just brown the chicken before hand and you may have to double the thickening agents to adjust the sauce before serving. Prep time includes the browning of the chicken. Make sure you have lots of bread to dip in the delicious sauce! Enjoy! Ingredients:
2 -3 lbs chicken parts (i prefer thighs) |
2 tablespoons butter |
1 tablespoon extra virgin olive oil |
3 cups sliced onions |
2 cloves garlic, minced |
2 bay leaves |
1 teaspoon thyme |
1/3 cup canned tomato puree or 1/3 cup tomato sauce |
3 cups chianti wine (can subsitute any dry red wine you have on hand) |
1 1/2 cups chicken stock |
kosher salt |
black pepper |
1 1/2 tablespoons flour |
1 tablespoon melted butter or 1 tablespoon wine |
Directions:
1. Brown chicken in large skillet on both sides in butter and oil.
2. Remove chicken from pan and set aside, leaving the liquid in the pan.
3. Add onions to the pan and saute till tender on moderate heat.
4. Drain liquid over sieve into small bowl.
5. Remove any unwanted fat.
6. Set liquid aside.
7. Season the chicken parts with salt/pepper and return to pan.
8. Add tomato sauce, garlic, bay leaves, and thyme.
9. Add enough wine and chicken stock to cover chicken parts.
10. Simmer for at least 20 minutes uncovered.
11. Remove chicken and place on platter.
12. Pour juices and onions into saucepan and adjust seasonings.
13. You may add more garlic, thyme, salt and pepper.
14. In small bowl whisk together flour and butter (or wine).
15. Add to the sauce and simmer until the sauce coats the back of a spoon.
16. You may need to double the thickening agents if you have lots of juice.
17. Pour sauce over chicken on platter and garnish with parsley.
18. Serve with rice and crusty bread.
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