Best Chicken Ragout Meme Recipes

CHICKEN RAGOUT

Steps:

• Melt butter in a large skillet over medium heat; add in the onion; cook/stir 9-10 minutes, until golden.
• Add in mushrooms; cook/stir for 4 minutes; set mixture aside.
• Sprinkle chicken with salt and pepper; heat a 5-quart Dutch oven over med-high heat.
• Add in chicken; brown it on each side.
• Deglaze pan with the wine, scraping up any browned bits on the bottom.
• Add in the soup mix, dried fines herbs, broth, bay leaf, and reserved onion/mushroom mixture.
• Cover the pan and simmer for 45 minutes, turning chicken several times during the cooking time.
• Remove bay leaf and serve.

ROTINI WITH CHICKEN MARSALA RAGOUT

Steps:

• Pat the chicken thighs dry and season with 1 teaspoon salt and a few grinds of pepper. Heat 1 tablespoon of the oil a large skillet over medium-high heat. Add the chicken and cook, turning once, until golden brown on both sides, about 8 minutes total; transfer to a plate (the chicken will not be cooked through).
• Add the remaining tablespoon oil and then add the mushrooms and 1/2 teaspoon salt. Cook, stirring occasionally, until the mushrooms release their liquid and turn golden brown along the edges, about 8 minutes. Add the onions and continue to cook until the onions are softened, about 5 minutes.
• Sprinkle the flour and garlic over the vegetables and cook, stirring, 1 minute. Add the Marsala and bring to a simmer. Simmer until the Marsala reduces slightly, about 3 minutes. Add the chicken broth and bring to a simmer. Return the chicken and any collected juices to the skillet, cover, reduce the heat to medium low and cook until the chicken is cooked through and tender, about 30 minutes.
• Bring a large pot of salted water to a boil.
• When the chicken is cooked, transfer the thighs to a cutting board and increase the heat under the sauce to medium high. Boil until slightly thickened, about 6 minutes. Meanwhile, coarsely shred the chicken using 2 forks. Return the shredded chicken to the skillet and keep warm.
• Cook the rotini in the boiling water according to the package directions.
• Serve the rotini topped with the chicken ragout. Sprinkle with parsley and serve with the grated Parmesan or pecorino.

CHICKEN RAGOUT WITH ONIONS AND RED WINE

Steps:

• 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.

CAJUN CHICKEN RAGOUT

Steps:

• Cook and stir bacon in a skillet over medium heat until crisp, about 10 minutes. Transfer bacon to a bowl with a slotted spoon, reserving 2 tablespoons bacon fat in the pan.
• Return skillet to medium heat; cook and stir onion, celery, and a pinch of salt until onion begins to soften, about 5 minutes. Add green bell pepper, red bell pepper, and garlic; cook, stirring frequently, until bell peppers are soft, about 5 minutes.
• Pour vegetable oil into the onion mixture, sprinkle in flour, and cook until flour is browned and mixture thickens, about 5 minutes. Add 1 teaspoon black pepper, paprika, oregano, and cayenne pepper and stir to combine.
• Pour 1/4 cup of chicken broth into vegetable mixture; cook and stir, scraping any browned bits off the bottom of the pan, until combined. Add remaining broth and Worcestershire sauce. Increase heat to medium-high and simmer until sauce is thick and reduced slightly, about 10 minutes.
• Reduce heat to low. Add andouille sausage, chicken, and reserved bacon. Cook until heated hot.
• Remove from heat, stir in green onions, and season with salt and black pepper to taste.