Country chicken ragot
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Vegetable oil |
| 4 | Chicken breasts (6 oz) skin and bones removed | |
| 32 | Canned pearl onions outer skins removed | |
| 8 | larges | Mushrooms; quartered |
| 8 | slices | 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 | teaspoons | Fresh tarragon, chopped |
| ¼ | cup | Pine nuts |
| ¼ | cup | Cream sherry |
| 1 | cup | Chicken stock |
| 1 | cup | Heavy cream |
| Salt and pepper (to taste) | ||
Directions
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 ¼. Add the the chicken stock and cook it for 3 to 4 minutes, or until it is reduced by ¾. Add the heavy cream and cook it for 2 to 3 minutes, or until the sauce thickens. Add the salt and pepper.