Chicken Ragout with Carrots and Chick Peas

Get that one pot out and get chopping. This time of year there is just something so lovely with a one pot dinner. It certainly takes the stress off of timing and cleaning a million dishes. This always makes me feel more warm and fuzzy to spend more time with my family.

This recipe calls for a whole chicken deconstructed, but this can be done with any part of the chicken (bone-in) already broken down. That is what I would recommend for time sake. (noticing a trend here)

Have a great week and stay warm!

 

Chicken stew or ragout with nuts, carrot and tomato sauce, selective focus

Chicken Ragout with Carrots and Chick Peas

~ 1 whole chicken, broken down into 2 breast, 2 thighs, 2 drumsticks and 2 wings

~ 2 tablespoons olive oil

~ 4 cloves garlic, minced

~ 6 carrots, peeled and sliced

~ 1 28 ounce can tomato sauce

~ 1 can chickpeas, drained

~ 1 tablespoon dried oregano

~ 1 teaspoon chili powder

~ 1/3 cup chicken stock

~ 2 tablespoons dijon mustard

Heat a large sauté pan or dutch oven with olive oil. Rinse the chicken pieces and pat dry. Season with salt & pepper. Brown the chicken, skin side down working in waves so the pan doesn’t seem to crowded.

While chicken is browning, prepare carrots. Remove chicken form pan once browned and add the carrots and garlic into the pan. Cook until softened, about 7-10 minutes, stirring frequently.

Add tomatoes, chickpeas, oregano, chili powder and chicken stock. Place the chicken back into the pot, make sure the chicken is covered with the sauce. Cover and cook on low for about 35-40 minutes, stirring occasionally.

Add mustard to the pot to help thicken the sauce. Increase the heat to medium-high and cook for an additional 10 minutes or until sauce is thickened.

Serve with brown rice or as is.

Enjoy.

 

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