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Home Learning Kitchen Poultry - Chicken Ragout

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Post by :Arlac Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1995

Click below to download : Poultry - Chicken Ragout (Format : PDF)

Poultry - Chicken Ragout

2 Tbsp. canola oil
1 chicken cut up and skinned
1 (1.9 oz) envelope French onion soup mix
1 Tbsp. dried parsley
1 clove garlic, minced
2 C. water
1/4 cup dry sherry or wine
1 Tbsp. Dijon mustard

In a large skillet heat oil over medium-high heat.

Add skinless chicken; brown well on both sides. Remove chicken and drain liquid from pan.

Reduce heat to simmer.

Add soup mix, parsley, and garlic. Stir in water, sherry and mustard until blended.

Return chicken to pan. Cover and simmer 30 min or until chicken is done and juices run clear.

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