This hearty ragout is perfect for a cold fall or winter day, and delicious served over mashed potatoes.
Chicken Ragout Ingredients
- 4 boneless, skinless chicken breast halves, cut into 1 inch cubes
- 1/4 cup all purpose flour
- Kosher salt and black pepper to taste
- 2 tbsp unsalted butter
- 1/3 cup smoked bacon, thickly sliced and diced 1/2 inch wide
- 1/4 pounds brown or white button mushrooms, quartered
- 1 cup pearl onions, whole and peeled
- 1/2 cup dry white wine
- 1/2 tsp fresh thyme leaves or substitute 1/8 tsp dried
- 1.5 cups chicken or beef broth
- 1 tbsp unsalted butter, chilled
Chicken Ragout Instructions
- Combine the flour with the salt and pepper to season. Add the chicken to the flour and toss to coat. Shake off the excess and set aside.
- Heat a pan large enough to hold all the ingredients over medium high heat. When the pan is hot add the butter and when the butter has melted and is foaming add the chicken cubes. Brown the chicken on all sides, reducing the heat if the bottom of the pan starts to brown too quickly (which should take 4-6 minutes).
- Remove the chicken with a slotted spoon and hold in a warm place. Pour off all the excess grease and add the bacon. Cook until the bacon has rendered some of its fat and is starting to crisp. Add the mushrooms and onions and toss to coat with the bacon fat. Cook until the mushrooms are a light golden brown and the onions have started to color.
- Deglaze the pan with the white wine and cook over high heat until the wine is completely reduced, scraping the bottom of the pan with a wooden spoon.
- Add the thyme and broth and bring to a simmer. Return the chicken to the pan along with any juices that have collected on the plate and cook over medium heat for 5-7 minutes. Remove the chicken to warmed plates and swirl the butter into the sauce. Adjust the seasonings if necessary and pour the sauce over the chicken.