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(1)

Chicken and Winter Vegetable Ragout

Ingredients
  • 1/4 cup flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 1/2 pound skinless, boneless chicken thighs
  • 2 tablespoons vegetable oil
  • 1 garlic clove, crushed through a press
  • 2 cups chicken broth
  • 3/4 cup dry white wine
  • 2 teaspoons crumbled dried leaf sage
  • 4 slim carrots, peeled and cut into 1-inch chunks
  • 2 small parsnips, peeled and cut into 1-inch chunks
  • 1 1/2 cup frozen pearl onions
  • 1 tablespoon Dijon mustard
  • 1/4 cup chopped parsley
Instructions

Combine flour, salt, and pepper in a plastic bag. Add chicken a few pieces at a time and shake to coat with flour. In a large frying pan, heat oil. Cook chicken in 2 batches over medium-high heat, stirring often, until lightly browned all over, about 8 minutes per batch. Add garlic and cook 30 seconds. Add broth, wine, 1 teaspoon of the sage, carrots, and parsnips. Reduce heat to medium-low, partially cover pan, and simmer 25 minutes. Add onions, mustard, and remaining 1 teaspoon of sage. Simmer, covered, until onions are tender, about 10 minutes. Sprinkle with parsley. Makes 6 servings.

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