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Chicken and Winter Vegetable Ragout
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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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