Chicken Ragout

13 ingredients
8 steps

Ingredients

  • 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

Directions

  1. 1
    Melt butter in a large skillet over medium heat; add in the onion; cook/stir 9-10 minutes, until golden.
  2. 2
    Add in mushrooms; cook/stir for 4 minutes; set mixture aside.
  3. 3
    Sprinkle chicken with salt and pepper; heat a 5-quart Dutch oven over med-high heat.
  4. 4
    Add in chicken; brown it on each side.
  5. 5
    Deglaze pan with the wine, scraping up any browned bits on the bottom.
  6. 6
    Add in the soup mix, dried fines herbs, broth, bay leaf, and reserved onion/mushroom mixture.
  7. 7
    Cover the pan and simmer for 45 minutes, turning chicken several times during the cooking time.
  8. 8
    Remove bay leaf and serve.

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