Braised Chicken Breasts in Tasty Mirepoix Ragout Recipe -
Braised Chicken Breasts in Tasty Mirepoix Ragout Recipe

Braised Chicken Breasts in Tasty Mirepoix Ragout

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 Servings Change Servings
  • PREP

    25 mins
  • COOK

    2 hrs

    2 hrs 25 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Aug 30, 2004

Flavorful, satisfying and easy to make. The chicken ended up with a wonderful fall-apart texture that I usually associate with braised red meat. Highly recommended. NB: Either make your own chicken broth or use "low sodium" broth in order to avoid a very salty dish. You can always taste it and add more salt while cooking. Remember that if the liquid reduces by half on the stove, it will be twice as salty as it was originally, and most canned chicken broths are too salty in the first place!

Most Helpful Critical Review
Jun 23, 2003

This was really really salty! Also I had tons of broth, it never thickened or became stew-like. It did have a good flavor and I saved all the broth to use a a base for chicken noodle soup.


65 Ratings

Jun 23, 2003

This recipe turned out very tasty, but I thought it was a little salty. But as I was cooking it, my roommate and my Fiancé kept asking when it was going to be done, because it smelled so good. While they were eating it, my roommate said: "It's soooo good! I'm really full now, but I can't wait to eat the leftovers tomorrow!" I make dinner for them every night, and it's the first time he's ever said that! My Fiancé also personally made sure that I printed out the recipe so that I could make it again!

Oct 13, 2003

Fantastic Sauce! This recipe was such a hit, plus my house smelled fantastic from the sauce simmering. Really effortless to make, do not cut corners though simmer that sauce for the 90 minutes, its worth it.

Aug 12, 2012

Unlike many other reviewers, my chicken and its sauce was not salty. And mine took a lot less cooking time. If you reduce 64 ounces (a half gallon!) of broth to a stew-like consistency of course its going to be salty, not to mention it's going to take forever to cook down! I used half the amount of chicken broth called for. I cooked it at fairly high heat rather than a simmer, and didn't return the chicken to the pan until it was almost the consistency I was after, tho' I did add a little cornstarch slurry to give the sauce some viscosity. As for seasoning, I wanted more than just the salt and pepper called for before dredging the chicken in the flour, so I gave it a good sprinkle of Montreal Chicken Seasoning as well, which worked well with the thyme (I used fresh). This was delicious. A simple mirepoix (or soffritto in Italian) was transformed into something sublime - and it took about half an hour from start to finish. I served this over rice alongside steamed zucchini.

Jan 07, 2005

Great over white rice.

Feb 15, 2011

This was soo good! It does take a long time to cook, but it is so worth it. I didn't add any salt to the dish and used low sodium chicken broth as other reviewers said and it had the perfect amount of flavor. My sauce did get thick on its own, no need for thickeners. The flavor was great and the dish was easy, though time consuming. I will definitely make this again, I served it over mashed potatoes and everyone enjoyed it. PS Do not try to make this in the slow cooker... not the same.

Jan 22, 2005

Excellent. Because I hadn't read any reviews before I tried this recipe I did add salt to the sauce and it was on the salty side, but definitely not overpowering. Instead of cooking the chicken before I made the sauce, I cooked the chicken while the sauce was simmering and ended up saving some time overall. The sauce didn't quite thicken as much as I expected so I added a little flour paste which gave it more of a gravy-like consistency. The recipe was a great hit and I can't wait to make it again.


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  • Calories
  • 314 kcal
  • 16%
  • Carbohydrates
  • 26.4 g
  • 9%
  • Cholesterol
  • 53 mg
  • 18%
  • Fat
  • 9 g
  • 14%
  • Fiber
  • 2.6 g
  • 11%
  • Protein
  • 22.9 g
  • 46%
  • Sodium
  • 1560 mg
  • 62%

* Percent Daily Values are based on a 2,000 calorie diet.

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