CHICKEN RAGOUT WITH ONIONS AND RED WINE
SCRUMPTIOUS! This is my absolute hands-down favorite chicken recipe. I adapted it from Julia Child's book "The Way to Cook". It will really impress any guests and they will return for seconds and thirds. 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 agents to adjust the sauce before serving. Prep time includes the browning of the chicken. Make sure you have lots of bread to dip in the delicious sauce! Enjoy!
Provided by Monica in PA
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Brown chicken in large skillet on both sides in butter and oil.
- Remove chicken from pan and set aside, leaving the liquid in the pan.
- Add onions to the pan and saute till tender on moderate heat.
- Drain liquid over sieve into small bowl.
- Remove any unwanted fat.
- Set liquid aside.
- Season the chicken parts with salt/pepper and return to pan.
- Add tomato sauce, garlic, bay leaves, and thyme.
- Add enough wine and chicken stock to cover chicken parts.
- Simmer for at least 20 minutes uncovered.
- Remove chicken and place on platter.
- Pour juices and onions into saucepan and adjust seasonings.
- You may add more garlic, thyme, salt and pepper.
- In small bowl whisk together flour and butter (or wine).
- Add to the sauce and simmer until the sauce coats the back of a spoon.
- You may need to double the thickening agents if you have lots of juice.
- Pour sauce over chicken on platter and garnish with parsley.
- Serve with rice and crusty bread.
GARLIC AND CITRUS CHICKEN
Provided by Giada De Laurentiis
Categories main-dish
Time 2h5m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Position the rack in the center of the oven and preheat to 400 degrees F.
- Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the orange, lemon, and garlic halves. Tie the chicken legs together with kitchen string to help hold its shape. Sprinkle the chicken with salt and pepper.
- Place a rack in a large roasting pan. Place the chicken, breast side up, on the rack in the pan. Roast the chicken for 1 hour, basting occasionally and adding some chicken broth to the pan, if necessary, to prevent the pan drippings from burning. Whisk the orange juice, lemon juice, oil, oregano, and chopped garlic in a medium bowl to blend. Brush some of the juice mixture over the chicken, after it has baked 1 hour. Continue roasting the chicken until an instant-read meat thermometer inserted into the innermost part of the thigh registers 170 degrees F, basting occasionally with the juice mixture and adding broth to the pan, about 45 minutes longer. Transfer the chicken to a platter. Tent with foil while making the sauce (do not clean the pan).
- Place the same roasting pan over medium-low heat. Whisk in any remaining broth and simmer until the sauce is reduced to 1 cup, stirring often, about 3 minutes. Strain into a 2-cup glass measuring cup and discard the solids. Spoon the fat from the top of the sauce. Serve the chicken with the pan sauce.
GARLIC CHICKEN RIGATONI
My family loves the scampi-inspired combination of garlic and olive oil in this delicious pasta. I love that it's guilt-free! -Judy Crawford, Deming, New Mexico
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- Cook rigatoni according to package directions. In a small bowl, combine tomatoes and boiling water; let stand 5 minutes. Drain; chop tomatoes., Sprinkle chicken with garlic salt; add flour and toss to coat. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; cook and stir 4-5 minutes or until no longer pink. Remove from pan., In same skillet, heat remaining oil over medium-high heat. Add mushrooms and garlic; cook and stir until tender. Add broth, wine, parsley, seasonings and chopped tomatoes; bring to a boil. Stir in chicken; heat through., Drain rigatoni; add to chicken mixture. Sprinkle with cheese and toss to coat.
Nutrition Facts : Calories 398 calories, Fat 11g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 290mg sodium, Carbohydrate 50g carbohydrate (5g sugars, Fiber 3g fiber), Protein 23g protein.
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