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Chicken Vegetable Ragout

Serve this French stew with a crusty baguette to mop up the thick, well-seasoned sauce.

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  • Makes: 4 servings
  • Prep: 30 mins
  • Cook: 50 mins to 1 hr

Chicken Vegetable Ragout

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Directions

  1. Skin chicken. In a 4-1/2-quart Dutch oven cook chicken over medium heat in hot oil for 10 to 15 minutes or until chicken is lightly browned, turning to brown evenly. Remove chicken; set aside.
  2. Add the onion, mushrooms, garlic, thyme, pepper, salt, and bay leaf to Dutch oven; cook for 4 to 5 minutes or until vegetables are tender. Carefully stir in 2 cups chicken broth and the white wine. Add carrots and parsnips. Return chicken to Dutch oven. Bring to boiling; reduce heat. Cover and simmer for 30 to 35 minutes or until chicken is tender and no longer pink and vegetables are tender.
  3. Using a slotted spoon, transfer chicken and vegetables to a serving dish; keep warm. If necessary, spoon excess fat from broth mixture in Dutch oven. Discard bay leaf. Combine 1/3 cup chicken broth and the flour. Stir into broth mixture. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Spoon sauce over chicken and vegetables. Garnish with parsley, if desired. Makes 4 servings.

Nutrition Facts (Chicken Vegetable Ragout)

  • Per serving:
  • 466 kcal cal.,
  • 18 g fat
  • (4 g sat. fat,
  • 104 mg chol.,
  • 769 mg sodium,
  • 32 g carb.,
  • 40 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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