Best Chicken Ragoût With Lentils And Pearl Onions Recipes

Chicken Ragoût with Lentils and Pearl Onions image

Yield Serves 6

Number Of Ingredients 13

3 cups canned low-salt chicken broth
3 cups water
2 cups dried lentils
2 cups diced carrots
1 large onion, chopped
2 teaspoons dried thyme
1 bay leaf
1 teaspoon olive oil
3/4 pound skinless boneless chicken thighs, cut into 2-inch pieces
1 pound pearl onions, peeled
1/2 cup dry red wine
2 tablespoons Sherry wine vinegar or red wine vinegar
Chopped fresh parsley

Steps:

Combine first 7 ingredients in heavy medium saucepan. Simmer until lentils are just tender, about 25 minutes (mixture will be soupy). Remove from heat.
Heat oil in large deep nonstick skillet over medium-high heat. Add chicken to skillet; cook until brown on both sides, about 5 minutes. Transfer to plate. Add pearl onions to skillet; sauté until golden, about 5 minutes. Transfer to plate with chicken. Add wine to skillet; boil until reduced by half, about 3 minutes. Add lentil mixture, chicken, onions and vinegar. Cover and simmer until chicken is cooked through, about 15 minutes. Season with salt and pepper. Garnish with parsley and serve.

Ragoût of Pearl Onions, Peas and Artichokes image

Yield Makes 6 servings

Number Of Ingredients 7

1 1/2 pounds pearl onions
1 tablespoon olive oil
5 tablespoons butter
1 teaspoon minced garlic
2 cups chicken stock or canned low-salt broth
1 10-ounce package frozen artichoke hearts, thawed, drained, halved lengthwise
2 cups fresh peas or frozen, thawed

Steps:

Cook onions in large pot of boiling water 2 minutes. Drain and cool. Peel onions.
Preheat oven to 400°F. Transfer onions to rimmed baking sheet. Drizzle with oil. Sprinkle with salt and pepper. Toss to coat. Bake until tender and golden, shaking pan occasionally to turn onions and brown, about 35 minutes.
Melt 1 tablespoon butter in heavy large skillet over medium heat. Add garlic; sauté 1 minute. Add stock; boil until liquid is reduced to 1 cup, about 10 minutes. Add onions, artichokes and peas; simmer until onions and peas are crisp-tender, about 4 minutes. Add 4 tablespoons butter; stir until melted. Season with salt and pepper.

Chicken ragout with onions and red wine image

Provided by Monica in PA

Categories Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

2 -3 lbs chicken parts (I prefer thighs)
2 tablespoons butter
1 tablespoon extra virgin olive oil
3 cups sliced onions
2 cloves garlic, minced
2 bay leaves
1 teaspoon thyme
1/3 cup canned tomato puree or 1/3 cup tomato sauce
3 cups chianti wine (can subsitute any dry red wine you have on hand)
1 1/2 cups chicken stock
kosher salt
black pepper
1 1/2 tablespoons flour
1 tablespoon melted butter or 1 tablespoon wine

Steps:

Lentils with Pearl Onions image

Provided by Food Network

Number Of Ingredients 4

2 cups brown or green lentils
12-ounce package frozen pearl onions
1 bay leaf
2 teaspoons salt

Steps:

Rinse lentils and drain. Place lentils, onions and bay leaf in medium large saucepan with enough water to cover by 1-inch. Bring to a simmer over medium heat then reduce heat to very low, cover, and cook very gently 20 minutes. Uncover, stir in salt, and add water if necessary to just cover the lentils. Continue cooking gently, covered, 10 to 25 minutes until lentils are just cooked through (creamy, not floury in the center, but not mushy either).
Frozen pearl onions are a super easy way to introduce a savory note to legumes as they are cooking. Lentils are the quickest cooking member of the legume family and need no soaking since the seed coat is very thin.