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Braised Chicken Breasts in Tasty Mirepoix Ragout

Braised Chicken Breasts in Tasty Mirepoix Ragout

  • Prep

    25 m
  • Cook

    2 h
  • Ready In

    2 h 25 m
Gordon

Gordon

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.

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Original recipe yields 6 servings

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Nutrition

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  • 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

Directions

  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

FLOURDUSTEDHAZZN
31

FLOURDUSTEDHAZZN

8/30/2004

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 chicken broth or use "low sodium" broth in order to avoid a very salty dish. You can always taste it and add more salt while cooking. Remember that if the liquid reduces by half on the stove, it will be twice as salty as it was originally, and most canned chicken broths are too salty in the first place!

SEDRAY
24

SEDRAY

6/23/2003

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. While they were eating it, my roommate said: "It's soooo good! I'm really full now, but I can't wait to eat the leftovers tomorrow!" I make dinner for them every night, and it's the first time he's ever said that! My Fiancé also personally made sure that I printed out the recipe so that I could make it again!

HALFFINGR
21

HALFFINGR

10/13/2003

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, its worth it.

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