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    • Country Chicken Ragout

    Posted on
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    CATEGORY CUISINE TAG YIELD
    Meats, Vegetables, Grains, Dairy Poultry, Main dish 4 Servings

    INGREDIENTS

    2 tb Vegetable oil
    4 Chicken breasts (6 oz) skin and bones removed
    32 Canned pearl onions outer skins removed
    8 lg Mushrooms; quartered
    8 sl Extra thick bacon; diced, cooked, and drained
    2 Garlic cloves; crushed
    12 Baby artichokes (fresh or frozen) cooked and halved
    12 Sun dried tomatoes julienned
    4 ts Fresh tarragon, chopped
    1/4 c Pine nuts
    1/4 c Cream sherry
    1 c Chicken stock
    1 c Heavy cream
    Salt and pepper (to taste)

    INSTRUCTIONS

    In a large skillet place the oil and heat it on medium high until it
is hot.  Add the chicken breasts and saut. them for 3 minutes on each
side, or until they are lightly browned. Add the pearl onions,
mushrooms, bacon, and garlic.  Saut. the ingredients for 3 minutes.
Add the baby artichokes, sun-dried tomatoes, tarragon, and pine nuts.
Saut. the ingredients for 2 minutes. Add the sherry and cook for 1
minute, or until it is reduced by 1/4. Add the the chicken stock and
cook it for 3 to 4 minutes, or until it is reduced by 3/4. Add the
heavy cream and cook it for 2 to 3 minutes, or until the sauce
thickens. Add the salt and pepper.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

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