About this recipe:Chicken breasts are stewed in a white wine and a simple but delicious stock. In French cooking, mirepoix is the traditional base of diced carrots, onion and celery sautéed in butter that is used to flavour a great many stews, soups and sauces.
6 skinless, boneless chicken breast fillets
salt and freshly ground black pepper to taste
120g (4 1/2 oz) plain flour
3 tablespoons olive oil
4 onions, diced
3 to 4 stalks celery, diced
3 to 4 medium carrots, diced
6 cloves garlic, finely chopped
3 bay leaves
1 sprig fresh thyme
250ml (8 fl oz) dry white wine
2 (500g) containers chicken stock
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Season chicken breasts with salt and pepper, then dredge in flour until completely coated. Heat 2 tablespoons oil in a casserole dish and fry breasts until lightly browned, about 5 minutes on each side. Remove chicken from pan and set aside.
Add remaining tablespoon of oil to the pan and sauté onions for 2 minutes. Stir in the celery and carrots and cook for about one more minute. Season with garlic, bay leaves, thyme sprig and salt and pepper to taste. Cook for another minute.
Deglaze the pot with white wine, stirring until nothing is stuck to the pan, then pour in the chicken stock. Simmer for an hour.
Return the chicken breasts to the pan and simmer for an additional 30 minutes. The liquid should have reduced considerably by this time, so check frequently to see that the chicken is covered. Baste with a spoon if necessary. The ragout should have a stew like consistency when finished.
hi there gordon.
me and my family loved this. i am doing a cookbook for a fund raiser for my church and would like to use this one. theme is around the world. would that be ok with you thank you email@example.com - 28 Jan 2013