Chicken And Tomato Ragout

1. 1

   Season the chicken with salt. Heat the oil in a large Dutch oven over medium-high heat, add the chicken and cook until browned all over. Remove from the pan and season with pepper.

2. 2

   Add the shallots and garlic to the hot pan and cook for 2 mins. Add the tomato paste and tomatoes and stir for 1 min. Add the wine and 1 cup water. Return the chicken to the pan and bring to a boil. Cover, reduce heat and simmer for 45 mins until the chicken is cooked through. Sprinkle over the herbs, adjust the seasoning and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.