Braised Chicken Breasts in Tasty Mirepoix Ragout
A very flavorful, chicken dish that my friends rave about. Serve over halved baked potatoes, using the sauce as a gravy for the potato and the chicken. Can also be served over pasta noodles.
INGRIDIENT
DIRECTION
Step: 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.
Step: 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.
Step: 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.
Step: 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.
NUTRITION FACT
Per Serving: 314 calories; protein 22.9g; carbohydrates 26.4g; fat 9g; cholesterol 53.1mg; sodium 1559.5mg.
Preparing your meal in advance can be best to feel enjoyable when you do it with your likely music in the background , a relaxing beverage of choice or even a partner. It is thoughtful to write every step required to create the meal , which may include everything from your tools and utensils to your processing menu . Make sure to checkdown the ingredients in order , so as not to leave it . A handwritten list is typically best.
Having the right kitchen tools is just as one most required as having the correct ingredients . This includes everything from pots, pans, bowls and tools that needed to those essential items that are sometimes to forget, such as parchment paper and foil. goods like crunch bottles for make sure to the perfect drizzle or sprinkle items to your main food and long tweezers to arrange smaller and thinner foods are a likely for all of home chef.
