Country chicken ragout

Yield: 4 Servings

Measure 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)

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.


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