Roasted Chicken With Garbanzo Ragoût And Gremolata

Name: Roasted Chicken With Garbanzo Ragoût And Gremolata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 medium onion (about 8 ounces), chopped; 3 garlic cloves, thinly sliced; 2 cups (or more) low-salt chicken broth; 1 15-ounce can garbanzo beans, rinsed, drained; 2 tomatoes, seeded, chopped (about 1 1/2 cups); 2 tablespoons Creole mustard; 2 2x3-inch pieces beef jerky; 2 fresh thyme sprigs; 3 tablespoons minced fresh parsley; 1 1/2 tablespoons minced fresh rosemary; 1 tablespoon grated orange peel; 2 teaspoons grated lemon peel; Pinch of salt; Pinch of ground black pepper; 4 ounces crumbled feta cheese (about 1 scant cup); 1/2 cup fresh breadcrumbs made from crustless French bread; 1/4 cup olive oil; 2 tablespoons fresh lemon juice; 1 tablespoon canola oil; 4 6- to 8-ounce skinless boneless chicken breast halves

Servings: persons

2 tablespoons olive oil
1 medium onion (about 8 ounces), chopped
3 garlic cloves, thinly sliced
2 cups (or more) low-salt chicken broth
1 15-ounce can garbanzo beans, rinsed, drained
2 tomatoes, seeded, chopped (about 1 1/2 cups)
2 tablespoons Creole mustard
2 2x3-inch pieces beef jerky
2 fresh thyme sprigs
3 tablespoons minced fresh parsley
1 1/2 tablespoons minced fresh rosemary
1 tablespoon grated orange peel
2 teaspoons grated lemon peel
Pinch of salt
Pinch of ground black pepper
4 ounces crumbled feta cheese (about 1 scant cup)
1/2 cup fresh breadcrumbs made from crustless French bread
1/4 cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon canola oil
4 6- to 8-ounce skinless boneless chicken breast halves

1
Heat oil in heavy medium saucepan over medium-high heat. Add onion and garlic and saute until beginning to brown, about 8 minutes. Add 2 cups broth and remaining ingredients. Bring to boil; reduce heat to medium and simmer until thickened and flavors develop, adding more broth by tablespoonfuls if too dry, about 25 minutes. Remove jerky. (Can be made 1 day ahead. Cover and refrigerate.)
2
Mix all ingredients in small bowl. (Can be made 4 hours ahead. Cover and refrigerate.)
3
Preheat oven to 425u00b0F. Using on/off turns, blend feta, breadcrumbs, olive oil, and lemon juice in processor until smooth. (Can be made 4 hours ahead. Cover and refrigerate.)
4
Heat canola oil in heavy ovenproof skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and cook until golden, about 2 minutes per side. Remove from heat. Divide feta mixture among chicken breasts, spreading to cover top of chicken. Transfer to oven and roast until chicken is cooked through, about 10 minutes.
5
Meanwhile, rewarm ragout. Divide among 4 shallow bowls. Top each with chicken breast. Sprinkle gremolata over.

1110

kcal

Calories

Fat

Carbs

101

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 21 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 medium onion (about 8 ounces), chopped, 3 garlic cloves, thinly sliced, 2 cups (or more) low-salt chicken broth, and more.

Yes, Roasted Chicken With Garbanzo Ragoût And Gremolata 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.

That's it — enjoy your meal!