Chicken Vegetable Ragout
Chicken vegetable ragout is a recipe featuring fresh ingredients from the chicken category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 large chicken thighs
- Salt
- Pepper (freshly ground)
- 1 Tbsp clarified butter
- 250 g baby carrots
- 250 g pearl onions
- 200 ml dry white wine
- 200 ml chicken broth
- 1 bay leaf
- 250 g peas
- 2 handfuls parsley
- 50 g crème fraîche
Instructions
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1.
Rinse and pat the chicken thighs dry. Season with salt and pepper, then brown them in a pot with hot clarified butter. While the chicken cooks, peel the carrots and skin the onions. Remove the chicken from the pot and sauté the vegetables in the same fat. Deglaze with wine and broth, add the bay leaf and return the chicken to the pot. Cover and simmer for about 25 minutes over gentle heat. After about 20 minutes, add the peas and adjust liquid if needed.
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2.
Rinse the parsley, shake dry, pluck leaves and chop. Remove the lid, sprinkle parsley over the stew, stir in crème fraîche, season with salt and pepper, and serve.
