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Easy Chicken Ragoût
Easy Chicken Ragoût
Yield: Makes about 6 cups or 4 servings
Ingredients:
2tablespoons all-purpose flour
1/4teaspoon salt
1/2teaspoon poultry seasoning
1/4teaspoon black pepper
4boneless skinless chicken thighs (about 1-1/2 pounds)
1teaspoon olive oil
1can (15 ounces) whole tomatoes, undrained
1can (14-1/2 ounces) chicken broth
2cups quartered mushrooms
2medium carrots, sliced
1large onion, diced
1/2to 3/4 teaspoon dried thyme leaves
1bay leaf
2cups hot cooked rice
Preparation:
1.Combine flour, salt, poultry seasoning and pepper on sheet of waxed paper. Coat chicken thighs with flour mixture.2.Heat oil in large saucepan over medium heat. Add chicken; cook and stir about 10 minutes or until chicken is browned on all sides. Remove chicken; drain fat from saucepan.3.Return chicken to saucepan. Add tomatoes with juice, chicken broth, mushrooms, carrots, onion, thyme and bay leaf; stir to break up tomatoes. Bring to a boil; reduce heat to low. Cover and simmer 30 minutes or until vegetables are tender and chicken is no longer pink in center, stirring occasionally. Discard bay leaf. Serve over rice.
Nutritional Information:
Serving Size:
Sodium
817 mg
Protein
20 g
Fiber
3 g
Carbohydrate
40 g
Cholesterol
57 mg
Total Fat
9 g
Calories
313
Dietary Exchange:
Meat
2
Vegetable
3
Starch
1-1/2
Fat
1/2
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