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Chicken Ragout Recipe

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This recipe for Chicken Ragout, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joy Hubbard Hiller
Added: Monday, April 25, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3# skinned chicken thighs
1 tsp. salt
1/4 tsp. pepper
3 Tlbs. olive oil
3-1/2 cups chicken broth
1 14-oz can diced tomatoes with juice
1 med. onion sliced thinly
1/2 tsp. summer savory
1/4 tsp. sugar
4 cups uncooked medium egg noodles
Parmesan cheese

Directions:
Directions:
Sprinkle chicken with salt and pepper. Heat oil in 5-qt. Dutchoven over med. heat. Add chicken and cook until chicken is brown on all sides.
Add broth, tomatoes, onion, savory & sugar. Bring to boil, then reduce heat to simmer, cover and cook for 30 minutes.
Stir noodles into chicken mixture, cook over med. heat until boiling. Cover and cook until noodles are done, about 10 minutes longer.
Arrange chicken on serving platter.
Place noodles around chicken.
Pour any remaining sauce over all and sprinkle with parmesan cheese.
Serve hot.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 hour total time

 

 

 

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