Country Chicken Ragot Recipe
Recipe Ingredients
2 tbsp vegetable oil
4 chicken breasts (6 oz) skin and bo, nes removed
32 canned pearl onions outer skins re, moved
8 large mushrooms, quartered
8 slice extra thick bacon, diced, cooked, and drain
2 garlic cloves, crushed
12 baby artichokes (fresh or frozen), cooked and halved
12 sun dried tomatoes julienned
4 tsp fresh tarragon, chopped
1/4 cup pine nuts
1/4 cup cream sherry
1 cup chicken stock
1 cup heavy cream
1 salt and pepper (to taste)
Recipe Preparation
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 1/4. Add the the chicken stock and
cook it for 3 to 4 minutes, or until it is reduced by 3/4. Add the
heavy cream and cook it for 2 to 3 minutes, or until the sauce
thickens. Add the salt and pepper.
Servings: 4
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Country Chicken Ragot Recipe Collection
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