Chicken Ragout Recipe

Name: Chicken Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup butter; 2 cups sliced onions; 1 lb cremini mushroom, sliced; 4 boneless skinless chicken breast halves; 4 boneless skinless chicken thighs; 1 teaspoon salt; 1/2 teaspoon pepper; 2 tablespoons vegetable oil; 1 cup red wine; 1 (2 ounce) envelope knorr leek soup mix; 1 teaspoon dried fines herbes; 2 cups chicken broth; 1 bay leaf

Servings: persons

1/4 cup butter
2 cups sliced onions
1 lb cremini mushroom, sliced
4 boneless skinless chicken breast halves
4 boneless skinless chicken thighs
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons vegetable oil
1 cup red wine
1 (2 ounce) envelope knorr leek soup mix
1 teaspoon dried fines herbes
2 cups chicken broth
1 bay leaf

1
Melt butter in a large skillet over medium heat; add in the onion; cook/stir 9-10 minutes, until golden.
2
Add in mushrooms; cook/stir for 4 minutes; set mixture aside.
3
Sprinkle chicken with salt and pepper; heat a 5-quart Dutch oven over med-high heat.
4
Add in chicken; brown it on each side.
5
Deglaze pan with the wine, scraping up any browned bits on the bottom.
6
Add in the soup mix, dried fines herbs, broth, bay leaf, and reserved onion/mushroom mixture.
7
Cover the pan and simmer for 45 minutes, turning chicken several times during the cooking time.
8
Remove bay leaf and serve.

781

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup butter, 2 cups sliced onions, 1 lb cremini mushroom, sliced, 4 boneless skinless chicken breast halves, and more.

Yes, Chicken Ragout falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Ragout

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