Easy Chicken Ragoût
Makes about 6 cups or 4 servings
|2||tablespoons all-purpose flour|
|1/2||teaspoon poultry seasoning|
|1/4||teaspoon black pepper|
|4||boneless skinless chicken thighs (about 1-1/2 pounds)|
|1||teaspoon olive oil|
|1||can (15 ounces) whole tomatoes, undrained|
|1||can (14-1/2 ounces) chicken broth|
|2||cups quartered mushrooms|
|2||medium carrots, sliced|
|1||large onion, diced|
|1/2||to 3/4 teaspoon dried thyme leaves|
|2||cups hot cooked rice|
- Combine flour, salt, poultry seasoning and pepper on sheet of waxed paper. Coat chicken thighs with flour mixture.
- 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.
- 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.
|Total Fat||9 g|
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