Braised Chicken in Mirepoix Ragout 4 view options

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Braised Chicken Breasts in Mirepoix RagoutBraising chicken (from the French “braiser”) for a simple white wine mirepoix ragout using a Emile Henry's flame top braiser. Serve over halved baked potatoes, using the sauce as gravy for the potato and the chicken. This dish can also be served over pasta noodles.



Ingredients
•4 -6 Boneless, skinless Chicken Breast (organic)
•Pink Himalayan Salt and Black Pepper
•1 Cup all-purpose Flour
•Extra Virgin Olive Oil (EVOO)
•2 Cup Onion-organic, diced
•1 Cup Celery, diced
•1 Cup Baby Carrots, diced
•6 Garlic Cloves, chopped
•3 Bay leaves
•1 Tsp. Ground Thyme
•1 Cup White Cooking Wine
•64 Oz. Low Sodium Chicken Broth

Directions
1.Season chicken breasts with salt and pepper then dredge in flour and place in the braiser (with hot EVOO) and fry breasts until lightly browned. Remove chicken from pan and cover.
2.Add more EVOO and sauté the onions then add the celery and carrots, garlic, bay leaves and thyme. Cook for 2 minutes.
3.Deglaze the braiser pot with white wine, stirring until nothing is stuck to the pan.
4.Add the chicken broth and simmer/boil for 30 minutes at 350 degrees covered; then simmer for 60 minutes uncovered.
5.Return the chicken breasts to the braiser and simmer for another 30 minutes. The mixture should reduce considerably by this time so check frequently to see that the chicken is covered; baste if necessary; perfect ragout will have a stew like consistency when finished.