CHICKEN RAGOUT WITH ONIONS AND RED WINE

Chicken ragout with onions and red wine image

SCRUMPTIOUS! This is my absolute hands-down favorite chicken recipe. I adapted it from Julia Child's book "The Way to Cook". It will really impress any guests and they will return for seconds and thirds. It can be made very inexpensively with chicken thighs. You may also adapt for the crockpot just brown the chicken before hand and you may have to double the thickening agents to adjust the sauce before serving. Prep time includes the browning of the chicken. Make sure you have lots of bread to dip in the delicious sauce! Enjoy!

Provided by Monica in PA

Categories Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

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:

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.

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