Braised Chicken Breasts in Tasty Mirepoix Ragout

Braised Chicken Breasts in Tasty Mirepoix Ragout

57
Gordon 1

"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."

Ingredients

2 h 25 m {{adjustedServings}} servings 314 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 314 kcal
  • 16%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 26.4g
  • 9%
  • Protein:
  • 22.9 g
  • 46%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 1560 mg
  • 62%

Based on a 2,000 calorie diet

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Directions

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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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Reviews

57
  1. 65 Ratings

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Flavorful, satisfying and easy to make. The chicken ended up with a wonderful fall-apart texture that I usually associate with braised red meat. Highly recommended. NB: Either make your own c...

This recipe turned out very tasty, but I thought it was a little salty. But as I was cooking it, my roommate and my Fiancé kept asking when it was going to be done, because it smelled so good. ...

Fantastic Sauce! This recipe was such a hit, plus my house smelled fantastic from the sauce simmering. Really effortless to make, do not cut corners though simmer that sauce for the 90 minutes...