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Braised Chicken Breasts in Tasty Mirepoix Ragout

By: Gordon  
"A very flavorful, chicken dish that my friends rave about. Serve over halved baked potatoes, using the sauce as a gravy for the potato and the chicken. Can also be served over pasta noodles."

Rating: This weblink has been rated 32 times with an average star rating of 4.5 Read Reviews (30)

Rate/Review | 722 people have saved this

What to Drink?

Wine Sauvignon Blanc
Prep Time:
25 Min
Cook Time:
2 Hrs
Ready In:
2 Hrs 25 Min

Servings  (Help)

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Original Recipe Yield 6 Servings
 

Ingredients

  • 4 boneless, skinless chicken breast halves
  • salt and pepper to taste
  • 1 cup all-purpose flour
  • 3 tablespoons olive oil
  • 2 cups diced onion
  • 1 cup diced celery
  • 1 cup diced carrots
  • 2 tablespoons finely chopped garlic
  • 3 bay leaves
  • 1 teaspoon dried thyme
  • 1 cup dry white wine
  • 2 (32 fluid ounce) containers chicken broth

Directions

  1. Season chicken breasts with salt and pepper, then dredge in flour until completely coated. Heat 2 tablespoons oil in a Dutch oven and fry breasts until lightly browned, about 5 minutes on each side. Remove chicken from pan and set aside.
  2. Add remaining tablespoon of oil to the pan and saute the onions for 2 minutes. Stir in the celery and carrots and cook for about one more minute. Season with garlic, bay leaves, thyme and salt and pepper to taste. Cook for another minute.
  3. Deglaze the pot with white wine, stirring until nothing is stuck to the pan, then pour in the chicken broth. Simmer for 90 minutes.
  4. Return the chicken breasts to the pan and simmer for an additional 30 minutes. The mixture should reduce considerably by this time so check frequently to see that the chicken is covered. Spoon baste if necessary. The ragout should have a stew like consistency when finished.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 314 | Total Fat: 9g | Cholesterol: 53mg

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 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 23, 2003 by SEDRAY 
This recipe turned out very tasty, but I thought it was a little salty. But as I was cooking... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 13, 2003 by HALFFINGR 
Fantastic Sauce! This recipe was such a hit, plus my house smelled fantastic from the sauce... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 30, 2004 by FLOURDUSTEDHAZZN 
Flavorful, satisfying and easy to make. The chicken ended up with a wonderful fall-apart... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 23, 2003 by CHANTELERENEE 
This was really really salty! Also I had tons of broth, it never thickened or became... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 18, 2005 by rachakno 
This is very, very good, even though I am only giving it four stars. I followed the recipe... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 7, 2005 by GINAH1 
Great over white rice. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 28, 2004 by TDAWNP 
Absolutely delicious. My husband would complement me after every bite. I love it that it has... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 23, 2003 by TARAOZ 
Very flavorful and easy. This is one of my favorite chicken recipes. I love it! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 23, 2003 by CHARLIE80 
Very good and easy to prepare MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 23, 2003 by LJMKENNEDY 
I used homemade chicken broth and less salt and this still turned out rather salty. Otherwise... MORE

 
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