Chicken ragout with onions and red wine
- Ready In:
- 2 -3 lbs chicken parts (I prefer thighs)
- 2 tablespoons butter
- 1 tablespoon extra virgin olive oil
- 3 cups sliced onions
- 2 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon thyme
- 1⁄3 cup canned tomato puree or 1/3 cup tomato sauce
- 3 cups chianti wine (can subsitute any dry red wine you have on hand)
- 1 1⁄2 cups chicken stock
- kosher salt
- black pepper
for thickening of sauce
- 1 1⁄2 tablespoons flour
- 1 tablespoon melted butter or 1 tablespoon wine
- 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.
Questions & Replies
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This was the best chicken I have ever made! It was my first Julia recipe and I am sooooooo impressed with it! I also made her potato salad and Herb biscuits! my husband said it was the best meal I have ever made! I did not use wine and used 1 and a half cups of chicken stock and 1 cup of veggie stock. It came out tasting super Italian and like i was at a gourmet restaurant! Thank you for posting!! This is a must make!
I made this last night. I used chicken thighs and I skinned them. My family could not get enough of it. It was soooo good! Perfect for those cooler nights. I served mine with rice and salad. I used "Menage a Trois" wine, which is a blend of Zinfandel, Merlot, and Cabernet. The house smelled so good and the chicken was fantastic!
I made this with a crock pot and browned the chicken before putting it in the crock with the rest of the ingredients. I found the taste quite bland even though I added other spices and more tomato. Perhaps the taste would have improved a little if I had time to fry the onions before I put them in. I think that three cups of wine was a little much and didn't add to the flavour. Less would have been better. I was so disappointed that that I don't think I am going to try the stove stove version of this either even though I love wine and lots of onions.
RECIPE SUBMITTED BY
Hi! I was introduced to this great site by my friend Chef WJKING. I'm excited to swap recipes with you! I'm a SAHM to 6 year-old Olivia and 2 yr. old A.J. and wife to Armando. My hobbies are: scrapbooking, reading, cooking/collecting cookbooks & recipes, geneaology and photography. My favorite all-time cook-book was given to me as a gift from my good friend/cook Alisa...Julia Child's "The Way to Cook". These recipes are easy, high-flavor and extremely adaptable. She gives you lots of options and variations with 1 recipe.