Best Chicken With Vegetable Ragout And Polenta Recipes

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BASIC VEGETABLE RAGOUT



Basic Vegetable Ragout image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons olive oil
1 medium onion, chopped
4 cloves garlic, minced
1/4 teaspoon red pepper flakes
1/4 teaspoon dried thyme leaves or 1 teaspoon fresh thyme, minced
1 medium zucchini, medium diced
1/4 teaspoon dried tarragon or 1 teaspoon fresh tarragon, minced
1 28-ounce can plum tomatoes, chopped, juice reserved
1/4 teaspoon dried basil or 1 teaspoon fresh basil, minced
1 cup brown rice, cooked in 3 cups salted water
1/2 cup grated Parmesan cheese

Steps:

  • In a large hot saucepan heat oil. Add onion, 1/3 of garlic, red pepper flakes, thyme and saute until onions and garlic are fragrant. Stir in zucchini, 1/3 garlic and tarragon, partially cover pan and cook for approximately 3 minutes or until zucchini has begun to soften. Stir in plum tomatoes with juice, 1/3 garlic and basil, partially cover pan and cook for 7 minutes or until vegetables are crisp tender. Serve over rice. Top with Parmesan.

CAJUN CHICKEN RAGOUT



Cajun Chicken Ragout image

This is an old, personal favorite recipe of mine. While not totally authentic, it celebrates the fabulous flavors of Cajun cuisine. Serve this thick sauce over rice.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 1h

Yield 4

Number Of Ingredients 20

6 slices bacon, cut into 1/4-inch pieces
1 large onion, diced
2 ribs celery, diced
1 pinch salt
1 green bell pepper, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 tablespoon vegetable oil
⅓ cup all-purpose flour
1 teaspoon freshly ground black pepper
1 teaspoon paprika
½ teaspoon dried oregano
¼ teaspoon cayenne pepper, or to taste
3 cups cold chicken broth, divided
1 teaspoon Worcestershire sauce
8 ounces andouille sausage, sliced
2 tablespoons finely chopped green onion (white and light green parts)
2 cups shredded cooked chicken breast
¼ cup finely chopped green onion (white and light green parts)
salt and freshly ground black pepper to taste

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.

Nutrition Facts : Calories 512.3 calories, Carbohydrate 20.9 g, Cholesterol 104.7 mg, Fat 31.4 g, Fiber 3.4 g, Protein 34.7 g, SaturatedFat 9.5 g, Sodium 1875.1 mg, Sugar 5.6 g

CHICKEN RAGOUT



Chicken Ragout image

Make and share this Chicken Ragout recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13

1/4 cup butter
2 cups sliced onions
1 lb cremini mushroom, sliced
4 boneless skinless chicken breast halves
4 boneless skinless chicken thighs
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons vegetable oil
1 cup red wine
1 (2 ounce) envelope knorr leek soup mix
1 teaspoon dried fines herbes
2 cups chicken broth
1 bay leaf

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.

Nutrition Facts : Calories 370.7, Fat 16.6, SaturatedFat 6.8, Cholesterol 105.3, Sodium 1284.5, Carbohydrate 15.8, Fiber 1.6, Sugar 4.1, Protein 32.4

CHICKEN, POLENTA, AND RED PEPPER RAGOûT



Chicken, Polenta, and Red Pepper Ragoût image

Can be prepared in 45 minutes or less.

Yield Serves 2

Number Of Ingredients 10

1 leek (white and pale green part only)
1 medium onion
1 red bell pepper
1 large garlic clove
2 tablespoons olive oil
2 skinless boneless chicken breast halves (about 3/4 pound total)
a 1/2-pound piece store-bought plain polenta roll (from a 1 1/2-pound roll)
1 cup canned chopped tomatoes
1/8 teaspoon dried thyme, crumbled
1 tablespoon chopped fresh flat-leafed parsley leaves

Steps:

  • Halve leek lengthwise and cut crosswise into 1/2-inch pieces. In a bowl of cold water wash leek well and with a slotted spoon transfer to a sieve to drain. Chop onion and cut bell pepper into 1-inch pieces. Mince garlic.
  • In a 12-inch non-stick skillet cook leek, onion, bell pepper, and garlic in 1 tablespoon oil over moderate heat, stirring occasionally, until onion is softened and pepper is tender, about 15 minutes. Transfer vegetables to a bowl. Pat chicken dry and cut crosswise into 1/2-inch-thick strips. Season chicken with salt and pepper and cut polenta into 3/4-inch cubes.
  • In skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and sauté chicken, stirring, until golden, about 3 minutes. Add polenta and cook, stirring occasionally, 1 minute.
  • Stir in cooked vegetables, tomatoes, thyme, and parsley and simmer, stirring, until heated through, about 2 minutes. Season ragout with salt and pepper.

RABBIT WITH SPRING VEGETABLE RAGU AND POLENTA



Rabbit with Spring Vegetable Ragu and Polenta image

Provided by Anne Burrell

Categories     main-dish

Time 3h

Yield 4 servings

Number Of Ingredients 29

2 rabbits
3 quarts homemade brown or white chicken stock, or store-bought low-sodium chicken broth
1 small yellow onion, chopped
1 small fennel bulb, chopped
1 stalk celery, chopped
1 clove garlic, chopped
1 tablespoon plus 1/2 teaspoon rosemary leaves
1/3 to 1/2 cup olive oil
Kosher salt
1 cup white wine
1 tablespoon plus 1 heaping teaspoon whole grain Dijon mustard
1/4 cup grated Parmesan cheese
1/4 cup heavy cream
2 pieces caul fat
6 slices prosciutto
3 tablespoons olive oil
1 spring onion, sliced into matchsticks
Kosher salt
8 chanterelle mushrooms, cut into small pieces
1 cup fava beans, blanched
2 ounces rabbit stock from the rabbit
Polenta, for serving, recipe follows
2 cups milk
1 bay leaf
Kosher salt
1 cup quick-cooking polenta
1/2 cup grated Parmesan cheese
1/4 cup mascarpone cheese
2 tablespoons chopped chives

Steps:

  • Preheat the oven to 450 degrees F. Cut the rabbits as follows: With a sharp cleaver, cut off the front portions (from right behind the front legs) of the rabbits and cut them in half through the backbones. Then cut the saddles from the hind legs; remove the bones but keep the saddles intact. Chop each hind leg into 2 pieces¿the thighs and the drumsticks or lollipops. Remove the bones from the thighs; discard the bones. Reserve the livers and hearts.
  • Place the front portions on a baking sheet and roast until golden brown, about 25 minutes. While they roast, bring the brown or white chicken stock to a simmer in a small stockpot over medium heat. Add the roasted rabbit pieces and continue to simmer. Reduce the oven heat to 375 degrees F.
  • Meanwhile, puree the onion, fennel, celery, garlic and 1 tablespoon rosemary leaves in the food processor. Scrape the puree into a bowl.
  • Coat a large Dutch oven with some of the olive oil and heat over medium heat. Season the rabbit lollipops with salt and brown on all sides. Transfer the lollipops to a plate. Add the pureed vegetables and cook, stirring frequently, until almost dry.
  • Add the white wine and let it bubble away until reduced by half. Stir in the mustard. Return the rabbit lollipops to the pan and add enough simmering stock to cover by 2/3. Simmer about 10 minutes, add 2 full ladles of rabbit stock, simmer another 10 minutes, and add 2 more ladles of stock. Continue to cook the rabbit until tender, about 30 minutes more, stirring occasionally. Stir in the remaining heaping teaspoon of whole grain mustard.
  • While the lollipops cook, cube the thigh meat. Put it in the bowl of a food processor with the hearts and livers, the remaining 1 1/2 teaspoons rosemary, the Parmesan cheese and some salt. Pulse to combine. With the processor running, stream in the cream until the mixture is smooth. This is the forcemeat.
  • Cut the caul fat so that you have 2 pieces a little bit larger than the saddles with the loins attached. Spread the pieces of caul fat on a cutting board and lay the prosciutto on top to cover. Put a saddle on each one. Scoop the forcemeat onto the saddles between the loins and roll everything up so that the caul fat encloses the whole bundle. Season with salt. Tie with butcher's twine in a few spots.
  • Coat a medium skillet with some of the remaining olive oil and heat over medium-high heat. Add the loins seam-side down and brown them well on all sides. Leave the skillet over the heat. Transfer the loins to a small baking sheet and roast until a meat thermometer inserted in the center registers 160 degrees F, about 15 minutes.
  • While the rabbit loins roast, ladle some rabbit stock into the pan you browned them in and scrape any brown bits with a wooden spoon; add the mixture to the pot of rabbit stock.
  • For the ragu: Coat a medium skillet with olive oil and heat over medium heat. Add the spring onion, season with salt, and sweat them, stirring occasionally, until softened; you don¿t want them to take on any color. Add the mushrooms and cook for 1 minute. Stir in the fava beans and rabbit stock and cook just to heat the beans through.
  • To serve: Slice the loins into thick rounds. Spoon some Polenta and ragu into the centers of 4 dinner plates. Divide the rabbit legs and sliced loin over and around the vegetables, and serve immediately.
  • Bring the milk, 2 cups water and bay leaf to a boil in a medium saucepan over high heat. Season generously with salt, almost to the point of over-seasoning. How do you know that you are there? TASTE IT!
  • When the liquid reaches a boil, slowly whisk in the polenta in small sprinkles. Once all of the polenta has been incorporated, reduce the heat to medium and immediately switch over to stirring with a wooden spoon. Cook the polenta until it begins to pull away from the pan, adding water to loosen it up if it becomes too thick.
  • When the polenta is thoroughly cooked, it should look creamy and not feel gritty on your tongue, about 5 minutes. Remove it from the heat and stir in the Parmesan, mascarpone and chives.

"V" IS FOR VEGETARIAN RAGOUT OVER CHEESE POLENTA WITH RED PEPPER COULIS



Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 25

3 tablespoons cornstarch
1 1/2 cups vegetable broth
3 ounces (6 tablespoons or 3/4 stick) butter
2 roasted red bell peppers, seeded and peeled
1 clove garlic
2 cups vegetable stock
2 cups heavy cream
1 cup cornmeal
1 cup grated Parmesan
Salt and pepper
1/8 cup grapeseed oil
1 onion, medium diced
2 cloves garlic, chopped
1 carrot, peeled and diced medium
1 zucchini, medium dice
1 yellow squash, medium dice
1 small eggplant, medium dice
3 tablespoons tomato paste
1 tablespoon chopped fresh parsley leaves
2 teaspoons chopped fresh thyme leaves
1/4 cup kalamata pitted black olives, cut in 1/2
Kosher salt
Freshly ground black pepper
2 fresh plum tomatoes, diced
6 to 8 sprigs fresh basil

Steps:

  • Whisk the cornstarch into the vegetable broth. Melt the butter over medium heat in a saute pan, and then add the chicken broth mixture, red peppers and garlic. Simmer 30 minutes. *Pour hot mixture into blender and blend until smooth to make red pepper sauce. While the pepper sauce is simmering, begin the polenta.
  • Combine vegetable stock and cream in a large heavy saucepan. Heat to a gentle boil over medium heat, being careful not to burn. While whisking constantly, gradually add the cornmeal. Once cornmeal is incorporated, keep heat low and continue to whisk until mixture is slightly thickened and creamy. Stir in Parmesan, and season with pepper. (Since Parmesan is salty, add salt only if needed). Set aside in a warm place.
  • Heat oil in a saute pan. Saute onion, garlic, carrot, zucchini, yellow squash, and eggplant, until they begin to soften. Stir in tomato paste, chopped fresh parsley, thyme, and let cook until flavors integrate, about 10 more minutes. Add olives and heat through. Season with salt and pepper, as needed. Remove from heat and stir in fresh tomato. Let sit to rest.
  • Place cheese polenta onto serving plate, making a well in the center. Top with vegetable ragout in the center, and spoon red pepper coulis over top. Garnish with fresh basil.

SPINACH-AND-CHICKEN RAGOUT OVER POLENTA



Spinach-and-Chicken Ragout Over Polenta image

Provided by Molly O'Neill

Categories     dinner, weekday, main course

Time 2h

Yield Four servings

Number Of Ingredients 14

2 teaspoons olive oil
4 chicken legs
4 chicken thighs
3 large cloves garlic, peeled and minced
1 large onion, peeled, halved and thinly sliced
12 cups spinach leaves, washed and stemmed
1 28-ounce can plum tomatoes, drained and coarsely chopped
2 green bell peppers, roasted, stemmed, cored and cut into -inch squares
1/2 cup chicken broth, homemade or low-sodium canned
4 cups water
4 teaspoons salt
1 cup cornmeal
1 tablespoon red-wine vinegar
Freshly ground pepper to taste

Steps:

  • Heat 1 teaspoon of oil in a nonstick skillet over medium heat. Add the chicken and brown, about 10 minutes. Remove from the pan. Add 1 teaspoon of oil and the garlic, lower the heat to medium-low and cook, stirring constantly, for 30 seconds. Add the onion and cook, stirring frequently, until browned, about 10 minutes. Add the spinach, turning it over with tongs, adding more as it wilts.
  • When all of the spinach is wilted, stir in the tomatoes and peppers. Stir in the broth. Nestle the chicken down into the mixture and simmer until the chicken is tender, about 45 minutes.
  • Meanwhile, after about 20 minutes, place the water and 2 teaspoons of salt in a large saucepan and bring to a boil over medium heat. Add the cornmeal in a slow, stream, whisking constantly. Reduce heat, switch to a wooden spoon and stir constantly, until mixture is thick, about 20 minutes.
  • Stir the vinegar into the ragout and season with 2 teaspoons of salt and pepper to taste. Divide the polenta among 4 shallow bowls and spoon the ragout over it, including a thigh and a drumstick in each portion. Serve immediately.

ROASTED VEGETABLE RAGOUT WITH POLENTA



Roasted Vegetable Ragout With Polenta image

You could make the ragout with or without the polenta, it would be great either way. You could also sub in with half the quantity of the dried herbs.

Provided by Margie99

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 15

1 3/4 cups vegetable broth or 1 3/4 cups chicken broth
1/4 teaspoon dry mustard
1 pinch cayenne powder
1 cup yellow cornmeal
1 large leek, trimmed, halved and rinsed well
2 cups small cauliflower florets
1 cup baby carrots, halved lenghtwise
8 ounces baby bella mushrooms or 8 ounces white mushrooms
4 garlic cloves, coarsely chopped
2 tablespoons olive oil
1 cup fresh corn or 1 cup frozen corn
roma tomato, chopped
1/4 cup thinly sliced basil leaves
1 tablespoon fresh marjoram
1 tablespoon fresh thyme

Steps:

  • For the polenta:Coat a 8 in glass baking dish with cooking spray. In a large saucepan combine 2 cups water with broth, mustard and cayenne, bring to boiling. Reduce heat to medium and whisk in cornmeal. Reduce heat to medium low, cover and cook 5 minutes or until thickened, stirring occasionally. Remove from heat, pour into baking dish, set aside to get firm.
  • For the ragout: Preheat oven to 425 degrees. Cut off and discard dark green top from the leek, cut it into 1 inch slices and put in a large bow. Add cauliflower, carrots, mushrooms and garlic, drizzle with oil and toss to coat. Spread vegetable in a large roasting pan. Roast for 8 minutes.
  • Remove pan from oven and stir in corn and tomatoes. Put back in the oven for 20-25 minutes or until the vegetables are tender. Remove from oven and put vegeetables and juices in a large dutch oven.
  • Put dutch oven over medium heat. Cook vegetables for 5-10 minutes or until thickened. Stir in basil, majoram and thyme.
  • Meanwhile preheat broiler with top rack 4-6 inches from heat source. Line a baking sheet with foil and coat with cooking spray. Cut polenta into 12 squares and place on baking sheet. Broil 5-8 minutes or until lightly browned.
  • To serve; place 2 polenta squares on each plate and top with ragout.

Nutrition Facts : Calories 173.9, Fat 5.9, SaturatedFat 0.8, Sodium 43.8, Carbohydrate 28.3, Fiber 4.3, Sugar 4, Protein 5

TURKEY AND VEGETABLE RAGOUT WITH WARM POLENTA ROUNDS #A1



Turkey and Vegetable Ragout With Warm Polenta Rounds #A1 image

A.1. Original Sauce Recipe Contest Entry. My ragout features ground turkey simmered in a delicious A.1. sauce, with fresh tomatoes and zucchini. It is served over warm golden polenta, and finished with creamy goat cheese. This dish is comforting and perfect for a weeknight meal!

Provided by curlykcook

Categories     Sauces

Time 45m

Yield 4 , 4 serving(s)

Number Of Ingredients 15

3 tablespoons extra virgin olive oil, divided use
1 small onion, chopped
4 garlic cloves, minced
1 1/4 lbs ground turkey
1 teaspoon italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
2 plum tomatoes, diced
1 medium zucchini, diced
1/3 cup A.1. Original Sauce
1/2 cup jarred tomato sauce
1 tablespoon lemon juice
1/4 cup chopped fresh Italian parsley
24 ounces pre-cooked polenta, tube
1/4 cup crumbled goat cheese

Steps:

  • In a large pan, heat 1 tablespoon of the olive oil over medium heat. Saute onion for 3 minutes. Add garlic and saute for 1 minute.
  • Add ground turkey to pan. Sprinkle with Italian seasoning, salt and pepper. Let cook until browned, stirring occasionally.
  • Add tomatoes and zucchini to the meat. Let cook for 5 minutes, or until zucchini is softened.
  • Add A.1. Original Sauce, tomato sauce, lemon juice and chopped parsley. Stir well and let simmer for 5 minutes.
  • In a large non-stick pan, heat remaining 2 tablespoons of olive oil over medium heat. Slice tube of polenta into 8 rounds of equal width.
  • Place polenta slices into pan in a single layer. Let cook until golden on 1 side, about 5 minutes. Flip over with a spatula. Cook until golden on other side.
  • To serve, spoon turkey and vegetable ragout over polenta. Top with crumbled goat cheese.

Nutrition Facts : Calories 950.5, Fat 27.4, SaturatedFat 5.2, Cholesterol 97.9, Sodium 456.7, Carbohydrate 138.4, Fiber 14.3, Sugar 5.3, Protein 43.5

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