Jacques Pepin Chicken Ragout

Chicken, Healthy, Main, Recipes, ,

chicken ragout

This is the third recipe I have made in my new endeavor of cooking thru Essential Pepin.  Fantastic!  What I love most about it was that it was super easy, the ingredients are things I always have and it was a one dish dinner that tasted like something special enough for Sunday night dinner but was quick and easy enough for a Tuesday night.  The potatoes are able to soak up the chicken/wine sauce and it all comes together in a delicious sauce that you can eat feeling great that you made a healthy dinner.

I served it with a fresh salad with vinaigrette.  And oh yes, Brian was originally looking at it suspiciously (he still wants all his meal components in their own place on his plate lol) but he ended up loving it and getting seconds 🙂

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Jacques Pepin Chicken Ragout
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 tbsp Canola oil
  • 8 chicken thighs, skinned (on bone preferable)
  • 2 slices Center Cut bacon, chopped
  • 6 scallions, trimmed and cut into 1 inch pieces (leave some green)
  • 1 large onion, chopped
  • 2 tsp flour
  • 1 cup water
  • 1 cup white wine
  • 2 large garlic cloves, chopped
  • 1 tsp dried thyme
  • 2 bay leaves
  • 1 pound small red bliss or white potatoes, chopped in half (or quarters if very large)
  • Dash of tabasco (optional)
  • 2 Tbsp fresh parsley, chopped
Instructions
  1. Heat the oil in a large saucepan until hot. Season the chicken well with salt and pepper.
  2. Cook the chicken on high until nicely browned, about 8 minutes. Turn and brown the other side for 5 more minutes. Remove chicken and set aside in a bowl.
  3. Add bacon to the pan, turn the heat to medium low and stir well, watching carefully that it does not burn.
  4. After 3 minutes when the bacon is starting to crisp, add the onions and scallions. Season with salt and pepper and cook for minute.
  5. Add the flour, stir well and brown for 1 minute.
  6. Add the water and wine and mix well. Stir in the garlic, thyme and bay leaves. Taste for seasoning. Add the potatoes and chicken (and the juices) back to the pan.
  7. Bring back to a boil, cover the pan and cook for 30 minutes or until chicken and potatoes are all cooked thru.
  8. Add tabasco if using and stir well. Sprinkle with the parsley and serve.