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

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, chicken with ragout and crusty bread. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Chicken with ragout and crusty bread is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. Chicken with ragout and crusty bread is something that I have loved my entire life. They’re nice and they look fantastic.

Chicken thighs stay moist and succulent during slow cooking, infusing the accompanying vegetables with superb flavor. This easy braise has a luxurious finish of avgolémono, a versatile Greek sauce made with egg, lemon and fresh dill. Serve with a loaf of crusty bread for a simple, hearty meal.

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

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

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. This chicken ragout main dish is an easy choice for dinner. Made with carrots, onion, mushrooms, and tomatoes and flavored with rosemary and thyme, it cooks in the slow cooker and is View image.

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. Recipe: Mushroom Ragout with Spinach-Parm PolentaCategory: VegetarianHow long does it take? Spoon over the polenta and sprinkle with extra Parmesan. Serve with a side salad and crusty bread for dipping.

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