CHICKEN RAGOUT

CHICKEN RAGOUT image

Yield 4 people

Number Of Ingredients 12

1 2 1/2 pound broiler-fryer, cut into quarters
salad oil
1 teaspoon salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon coarsely ground black pepper
2 medium-size zucchini (about 10 ounces each)
3 medium-size carrots
1 large onion
2 teaspoons all-purpose flour
1 28 ounce can Italian plum tomatoes
1/2 cup football-shaped pasta or other small pasta
fresh thyme sprigs for garnish

Steps:

1. Remove skin and fat from all chicken pieces except wings. In non-stick 12 inch skillet over medium-high heat, heat 1 tablespoon salad oil until hot. Add chicken; sprinkle with salt, dried thyme leaves, and pepper and cook until chicken is browned on all sides. Remove chicken from skillet. 2. Meanwhile, cut zucchini into 3/4 inch chunks. Coarsely chop carrots and onion. 3. In hot drippings in skillet, cook zucchini until browned and tender; remove to bowl. In same skillet, in 1 more tablespoon hot salad oil, cook carrots and onion until they begin to brown. 4. In cup, stir together flour and 2 tablespoons water. To skillet, add tomatoes with their liquid and flour mixture, stirring to break up tomatoes. Return chicken to skillet; over high heat, heat to boiling. reduce heat to low, cover and simmer 10 minutes. Stir in pasta and continue cooking 15 minutes longer or until past is just tender and juices run clear with chicken is pireced with a knife. Stir in zucchini; heat through. Garnish with thyme sprigs.