Chicken with ragout and crusty bread
Chicken with ragout and crusty bread

Hello everybody, it is Brad, welcome to my recipe site. Today, I will show you a way to prepare a special dish, chicken with ragout and crusty bread. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Chicken with ragout and crusty bread is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. Chicken with ragout and crusty bread is something that I’ve loved my entire life. They are fine and they look wonderful.

It can be made very inexpensively with chicken thighs. You may also adapt for the crockpot just brown the chicken before hand and you may have to double the thickening Pour sauce over chicken on platter and garnish with parsley. Serve with rice and crusty bread.

To begin with this recipe, we have to prepare a few ingredients. You can cook chicken with ragout and crusty bread using 12 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Chicken with ragout and crusty bread:
  1. Make ready 1 loaf crusty bread
  2. Get 4 piece chicken, skin on
  3. Prepare 1 tsp dried rosemary
  4. Get 1 pinch black pepper
  5. Prepare 1 tbsp olive oil
  6. Get 1 onion
  7. Get 1 clove garlic
  8. Get 1 aubergine (eggplant!)
  9. Take 1 courgette
  10. Prepare 1 tsp dried thyme
  11. Make ready 185 ml wine, dry white (such as sauvignon blanc)
  12. Take 1 can chopped tomatoes

It's hearty, comforting, and packed with your favorite flavors! Pan fried chicken pieces simmered in flavorful red sauce with browned cubed potatoes, it's an amazing dinner. Serve with a loaf of crusty bread and salad then. Chicken thighs stay moist and succulent during slow cooking, infusing the accompanying vegetables with superb flavor.

Instructions to make Chicken with ragout and crusty bread:
  1. Heat the oven to 180 C. Season the chicken with olive oil, rosemary and black pepper, and place into the oven.
  2. Meanwhile, chop the onion, garlic and aubergine and fry in a little olive oil until softened.
  3. Chop the courgette and add to the pan and cook for 5 minutes or until the edges of the aubergine are brown and softened.
  4. Add a glass of dry white wine and 1 tsp each of dried thyme and rosemary and simmer until the wine has reduced by half.
  5. Add the tomatoes to the pan and add 1 tbsp harisa, and simmer tmtgj the ragout is nice and thick and the chicken has pulled away from the bone (approx 30 mins).
  6. Serve with some nice crusty bread.

It is then deep fried till its golden brown. This super easy snack oozes with flavors. Wild Mushroom Ragout with Creamy PolentaAndrew Zimmern. SUPER EASY BAKED AND BREADED CHICKENThe Salty Pot. Recipe: Mushroom Ragout with Spinach-Parm PolentaCategory: VegetarianHow long does it take?

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