Country Chicken Ragot

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Servings: 4 Difficulty: Intermediate
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Creamy chicken skillet with bacon, mushrooms, and sun-dried tomatoes in a rich sherry sauce
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This Country Chicken Ragout is a comforting, elegant main dish that feels like a warm hug on a plate. Juicy chicken breasts are pan-seared until golden and then simmered in a luxurious sauce made with heavy cream, sherry, and chicken stock. The dish is packed with earthy flavors from sautéed mushrooms and pearl onions, balanced by the smoky crunch of crispy bacon and the tangy brightness of sun-dried tomatoes. Fresh tarragon and toasted pine nuts add a sophisticated herbal note and texture. Perfect for a special weeknight dinner or a date night at home, this recipe brings restaurant-quality flavor to your table without requiring complex techniques.

Country Chicken Ragot recipe image
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Country Chicken Ragot

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 66.3

Description

This Country Chicken Ragout is a comforting, elegant main dish that feels like a warm hug on a plate. Juicy chicken breasts are pan-seared until golden and then simmered in a luxurious sauce made with heavy cream, sherry, and chicken stock. The dish is packed with earthy flavors from saut&# 195;©ed mushrooms and pearl onions, balanced by the smoky crunch of crispy bacon and the tangy brightness of sun-dried tomatoes. Fresh tarragon and toasted pine nuts add a sophisticated herbal note and texture. Perfect for a special weeknight dinner or a date night at home, this recipe brings restaurant-quality flavor to your table without requiring complex techniques.

Ingredients

Directions

  1. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
  2. Pat chicken breasts dry, season with salt and pepper, and sear for 3-4 minutes per side until lightly browned but not fully cooked through. Remove chicken from skillet and set aside.
  3. In the same skillet, add pearl onions, quartered mushrooms, diced cooked bacon, and crushed garlic cloves.
  4. Sauté vegetables for 3 minutes, stirring occasionally, until mushrooms begin to soften and release their juices.
  5. Add cooked baby artichokes, julienned sun-dried tomatoes, chopped fresh tarragon, and pine nuts. Sauté for another 2 minutes to combine flavors.
  6. Pour in sherry and cook for 1 minute, scraping up any browned bits from the bottom of the pan, until reduced by one-quarter.
  7. Stir in chicken stock and bring to a simmer. Cook for 3-4 minutes until the liquid reduces by three-quarters.
  8. Reduce heat to low and stir in heavy cream. Simmer gently for 2-3 minutes until the sauce thickens slightly.
  9. Return chicken breasts to the skillet, nestling them into the sauce. Cover and cook for 5-7 minutes, or until chicken is cooked through and juices run clear.
  10. Taste the sauce and adjust seasoning with additional salt and black pepper as needed.
  11. Serve immediately, spooning the creamy vegetable and bacon sauce over the chicken.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 66.3kcal
% Daily Value *
Total Fat 7.5g12%
Saturated Fat 1.1g6%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, ragout, bacon, mushrooms, cream, sherry, tarragon, pine nuts, artichoke, sun-dried tomatoes, pearl onions, garlic, skillet, comfort food, dinner
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