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Chicken Ragout, Joy's Savory Recipe

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This recipe for Chicken Ragout, Joy's Savory, by , is from The Marley Family Cookbook #2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pierre LaMontagne
Added: Thursday, June 16, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 lb skinned chicken leg quarters
salt & pepper to taste
3 tablespoons olive oil
4 cups chicken stock
14 oz diced tomatoes with juice
1 medium onion sliced thinly
1 teaspoon summer savory
1/2 teaspoon sugar
4 cups uncooked egg noodles
1/2 cup Parmesan cheese

Directions:
Directions:
Cut the leg quarters at the joints into two pieces. Sprinkle the pieces with salt and pepper.
Heat the oil in a 5 quart Dutch oven over medium heat.
Add the onions & the chicken pieces; cook the chicken until they've browned on all sides.
Add the broth, tomatoes, savory & sugar. Bring to a boil, then reduce the heat to a simmer, cover; simmer for 30 minutes.
Stir the noodles into the chicken mixture, cook over medium heat until boiling. Cover, and reduce the heat; cook until the noodles are done, about 10 minutes longer.
Arrange the chicken pieces on a serving platter. Place the noodles around the chicken. Pour any remaining sauce over all and sprinkle with the cheese.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Use a towel to grab the skin when skinning the chicken.

As a boy growing up in Canada, I remember a very similar dish called Chicken Ragout. It was baked. It used browned flour. The browned flour gave the dish a nice dark brown color, thickness, and a great taste. I loved this dish.
To try a similar variation, I'd suggest making a dark roux of 1/2 cup each of flour & oil.
Place the oil in a pan over medium heat; add the flour. Stir this, frequently, until it becomes brown (slightly darker than milk chocolate); set the pan aside.
Then make the ragout as usual. Except increase the chicken stock by adding another quart (2 cups) and after the first simmer, add the roux by whisking constantly while slowly adding the roux. Continue with the rest of the recipe.

 

 

 

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