Reviews (1) Add Rating & Review 9 Ratings 5 star values: 3 4 star values: 4 3 star values: 1 2 star values: 1 1 star values: 0 Martha Stewart Member Rating: Unrated 04/21/2009 Not bad. I used boneless chicken breasts. Needed to add extra stock to cook the vegetables. The egg noodles are a must for this dish.
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Gallery Spring Chicken Ragu Recipe Summary Servings: 4
Ingredients Ingredient Checklist 2 whole chicken breasts (1 3/4 pounds), bone in, split and skinned Salt and freshly ground black pepper 2 teaspoons olive oil 1 3/4 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat 4 canned plum tomatoes, seeded and quartered 12 baby carrots, peeled and trimmed 1/2 pound asparagus, trimmed and cut into 1 1/2-inch pieces 1 leek (about 6 ounces), cut into 1/4-inch rounds, well washed 1 cup shelled peas, preferably fresh Fresh flat-leaf parsley, for garnish (optional)
Gallery Spring Chicken Ragu
Recipe Summary Servings: 4
Gallery
Spring Chicken Ragu
Spring Chicken Ragu
Spring Chicken Ragu
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 2 whole chicken breasts (1 3/4 pounds), bone in, split and skinned Salt and freshly ground black pepper 2 teaspoons olive oil 1 3/4 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat 4 canned plum tomatoes, seeded and quartered 12 baby carrots, peeled and trimmed 1/2 pound asparagus, trimmed and cut into 1 1/2-inch pieces 1 leek (about 6 ounces), cut into 1/4-inch rounds, well washed 1 cup shelled peas, preferably fresh Fresh flat-leaf parsley, for garnish (optional)
Directions
Season chicken breasts with salt and pepper. Heat olive oil in a large skillet, add chicken, and cook over medium-high heat until golden brown on both sides, about 7 minutes total.
Add stock and tomatoes, bring to a boil, and cover. Cook on medium-low heat for about 20 minutes; remove chicken, and set aside.
Add carrots to skillet, and cook, covered, until almost tender, about 5 minutes. Add asparagus, leeks, and peas, and cook until all the vegetables are tender, about 5 more minutes.
Meanwhile, pull chicken from bone, and shred into large bite-size pieces. Return chicken to skillet, and cook until heated through, about 2 minutes. Garnish with sprigs of parsley, if desired.
Reviews (1)
Add Rating & Review 9 Ratings 5 star values: 3 4 star values: 4 3 star values: 1 2 star values: 1 1 star values: 0
Martha Stewart Member Rating: Unrated 04/21/2009 Not bad. I used boneless chicken breasts. Needed to add extra stock to cook the vegetables. The egg noodles are a must for this dish.
Reviews (1)
Add Rating & Review 9 Ratings 5 star values: 3 4 star values: 4 3 star values: 1 2 star values: 1 1 star values: 0
Add Rating & Review
9 Ratings 5 star values: 3 4 star values: 4 3 star values: 1 2 star values: 1 1 star values: 0
9 Ratings 5 star values: 3 4 star values: 4 3 star values: 1 2 star values: 1 1 star values: 0
9 Ratings 5 star values: 3 4 star values: 4 3 star values: 1 2 star values: 1 1 star values: 0
5 star values: 3 4 star values: 4 3 star values: 1 2 star values: 1 1 star values: 0
Martha Stewart Member Rating: Unrated 04/21/2009 Not bad. I used boneless chicken breasts. Needed to add extra stock to cook the vegetables. The egg noodles are a must for this dish.Martha Stewart Member
Rating: Unrated 04/21/2009
Not bad. I used boneless chicken breasts. Needed to add extra stock to cook the vegetables. The egg noodles are a must for this dish.
Rating: Unrated
All Reviews for Spring Chicken Ragu
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Spring Chicken Ragu
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
