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CHICKEN AND WINTER VEGETABLE RAGOUT
1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 1/2 pounds skinless, boneless chicken thighs
2 tablespoons vegetable oil
1 garlic clove, crushed through a press
2 cups chicken broth
3/4 cup dry white wine
2 teaspoons crumbled dried leaf sage
4 slim carrots, peeled and cut into 1-inch chunks
2 small parsnips, peeled and cut into 1-inch chunks
1 1/2 cups frozen pearl onions
1 tablespoon Dijon mustard
1/4 cup chopped parsley
Combine flour, salt, and pepper in a plastic bag. Add chicken a
few pieces at a time and shake to coat with flour. In a large frying
pan, heat oil. Cook chicken in 2 batches over medium-high heat,
stirring often, until lightly browned all over, about 8 minutes
per batch.
Add garlic and cook 30 seconds. Add broth, wine, 1 teaspoon of the
sage, carrots, and parsnips. Reduce heat to medium-low, partially
cover pan, and simmer 25 minutes.
Add onions, mustard, and remaining 1 teaspoon of sage. Simmer,
covered, until onions are tender, about 10 minutes. Sprinkle with
parsley. Makes 6 servings.
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Chicken Ragout