Country Chicken Ragout

Name: Country Chicken Ragout
Ingredients: 2 tablespoons vegetable oil; 4 each chicken breasts boneless and skinless, about 6 ounces each; 32 each pearl onions canned, pickled, outer skins removed; 8 large mushrooms quartered; 8 slices bacon extra thick, diced, cooked and drained; 2 cloves garlic crushed; 12 baby artichokes baby, fresh or frozen, cooked and halved; 12 each sundried tomatoes julienned; 4 teaspoons tarragon sprigs fresh, chopped; 1/4 cup pine nuts; 1/4 cup cream sherry; 1 cup chicken broth; 1 cup heavy whipping cream; 1 x salt and black pepper to taste

14 ingredients

10 steps

Ingredients

2 tablespoons vegetable oil
4 each chicken breasts boneless and skinless, about 6 ounces each
32 each pearl onions canned, pickled, outer skins removed
8 large mushrooms quartered
8 slices bacon extra thick, diced, cooked and drained
2 cloves garlic crushed
12 baby artichokes baby, fresh or frozen, cooked and halved
12 each sundried tomatoes julienned
4 teaspoons tarragon sprigs fresh, chopped
1/4 cup pine nuts
1/4 cup cream sherry
1 cup chicken broth
1 cup heavy whipping cream
1 x salt and black pepper to taste

Directions

1

In a large skillet place the oil and heat it on medium high until it is hot.
2

Add the chicken breasts and saute them for 3 minutes on each side, or until they are lightly browned.
3

Add the pearl onions, mushrooms, bacon, and garlic.
4

Saute the ingredients for 3 minutes.
5

Add the baby artichokes, sun-dried tomatoes, tarragon, and pine nuts.
6

Saute the ingredients for 2 minutes.
7

Add the sherry and cook for 1 minute, or until it is reduced by 1/4.
8

Add the the chicken stock and cook it for 3 to 4 minutes, or until it is reduced by 3/4.
9

Add the heavy cream and cook it for 2 to 3 minutes, or until the sauce thickens.
10

Add the salt and pepper.