Best Spring Chicken RagoÛt Recipes

Spring Chicken Ragout With Handmade Egg Noodles image

Provided by Tammy Brownlow

Time 55m

Number Of Ingredients 20

FOR EGG NOODLES:
2 eggs, lightly beaten
1 tsp salt
2 c flour
4 Tbsp water
FOR SOUP:
2 Tbsp olive oil, extra virgin
6 medium chicken thighs
1/2 medium onion, sliced
1 stalk(s) celery, sliced
2 medium carrots, sliced
1 medium leek, white part - sliced
8 oz baby portabello mushrooms, sliced
1 bunch asparagus, sliced 1 inch pieces
1 lemon, zest and juice reserved
1 c white wine, i used yellow tail riesling
5 c chicken stock
2 sprig(s) thyme
1 sprig(s) rosemary
1 bay leaf, dried

Steps:

1. In your mixer with a dough hook, combine flour and salt. Add the slightly beaten egg and mix- mixture should form a stiff dough. Add 4 tablespoons water and mix until well combined and then using dough hook mix on medium speed 5 more minutes.
2. Using a rolling pin, roll dough out 1/8 thickness.
3. Cut into strips egg noodle width.
4. Now that your noodles are prepared, cover them with plastic wrap and begin your soup.
5. In a dutch oven heat olive oil on medium heat. Salt and pepper your chicken thighs. Add chicken thighs skin side down and cook until skin is golden brown and crispy. This will add amazing flavor and richness to your chicken broth later on.
6. Turn and brown the bottom of the chicken thighs as you did the tops. Remove from pot and add wine minced garlic, celery and onions - at this point to cook until translucent while deglazing the pot.
7. Return chicken to pot. Add chicken stock. Tie the thyme, rosemary, and bay leaf together using one of the sprigs of thyme - you will pull these out at the end. Add to the chicken and stock along with the carrot and leek put the lid on.
8. Simmer on medium-low for 10 minutes. Add mushrooms and asparagus and continue to cook for 10 minutes.
9. Add lemon zest and juice, give it a taste test and add salt and pepper as desired.
10. Remove chicken thighs. Skin them and remove the meat from the bone and add it back to the pot. Add egg noodles and give it a stir. Cook for 7 minutes or until pasta is done. Remove herbs and enjoy (:

SPRING CHICKEN RAGOÛT image

Categories Chicken

Yield 4 servings

Number Of Ingredients 10

2 whole chicken breasts (1 3/4 pounds), bone in, split and skinned
Salt and freshly ground black pepper
2 teaspoons olive oil
1 3/4 cups Homemade Chicken Stock , or canned low-sodium chicken broth, skimmed of fat
4 canned plum tomatoes, seeded and quartered
12 baby carrots, peeled and trimmed
1/2 pound asparagus, trimmed and cut into 1 1/2-inch pieces
1 leek (about 6 ounces), cut into 1/4-inch rounds, well washed
1 cup shelled peas, preferably fresh
Fresh flat-leaf parsleyfor garnish (optional)

Steps:

1. Season chicken breasts with salt and pepper. Heat olive oil in a large skillet, add chicken, and cook over medium-high heat until golden brown on both sides, about 7 minutes total. 2. Add stock and tomatoes, bring to a boil, and cover. Cook on medium-low heat for about 20 minutes; remove chicken, and set aside. 3. Add carrots to skillet, and cook, covered, until almost tender, about 5 minutes. Add asparagus, leeks, and peas, and cook until all the vegetables are tender, about 5 more minutes. 4. Meanwhile, pull chicken from bone, and shred into large bite-size pieces. Return chicken to skillet, and cook until heated through, about 2 minutes. Garnish with sprigs of parsley, if desired.