Country Chicken Ragout
Submitted by theporche
Seared chicken breasts in a rich cream sauce with baby artichokes, sun-dried tomatoes, pearl onions, bacon, pine nuts, and tarragon. Restaurant-quality dinner in just 20 minutes.
YIELD
4 servingsPREP
5 minCOOK
15 minREADY
20 minTwenty minutes. That’s all that stands between you and a dish that looks and tastes like something from a French bistro menu.
Chicken breasts get a quick sear, then share the skillet with pearl onions, quartered mushrooms, crispy bacon, and crushed garlic.
Baby artichokes and sun-dried tomatoes go in next with fresh tarragon and pine nuts, building layers of flavor so fast your head will spin.
A splash of cream sherry gets reduced down, then chicken stock concentrates into an intensely savory base before heavy cream pulls it all together into a glossy, clinging sauce.
This is date-night cooking that doesn’t chain you to the stove.
Chef Tips
- Reduce the stock by three-quarters before adding the cream. This concentrates the flavor and prevents a thin, watery sauce
- Use extra-thick-cut bacon diced into lardons for meaty bites throughout the dish
- Fresh tarragon is non-negotiable here. Dried tarragon loses the bright anise flavor that makes this ragout sing
- Serve over buttered egg noodles or with a chunk of crusty bread to catch every drop of that cream sauce
Ingredients
Directions
In a large skillet place the oil and heat it on medium high until it is hot.
Add the chicken breasts and sauté them for 3 minutes on each side, or until they are lightly browned.
Add the pearl onions, mushrooms, bacon, and garlic. Sauté the ingredients for 3 minutes.
Add the baby artichokes, sun-dried tomatoes, tarragon, and pine nuts. Sauté the ingredients for 2 minutes.
Add the sherry and cook for 1 minute, or until it is reduced by ¼.
Add the the chicken stock and cook it for 3 to 4 minutes, or until it is reduced by ¾.
Add the heavy cream and cook it for 2 to 3 minutes, or until the sauce thickens.
Add the salt and pepper.
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