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Braised Chicken Breasts in Tasty Mirepoix Ragout

Rated as 4.51 out of 5 Stars

"A very flavorful, chicken dish that my friends rave about. Serve over halved baked potatoes, using the sauce as a gravy for the potato and the chicken. Can also be served over pasta noodles."
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Ingredients

2 h 25 m servings 314 cals
Original recipe yields 6 servings (6 Servings)

Directions

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  1. Season chicken breasts with salt and pepper, then dredge in flour until completely coated. Heat 2 tablespoons oil in a Dutch oven and fry breasts until lightly browned, about 5 minutes on each side. Remove chicken from pan and set aside.
  2. Add remaining tablespoon of oil to the pan and saute the onions for 2 minutes. Stir in the celery and carrots and cook for about one more minute. Season with garlic, bay leaves, thyme and salt and pepper to taste. Cook for another minute.
  3. Deglaze the pot with white wine, stirring until nothing is stuck to the pan, then pour in the chicken broth. Simmer for 90 minutes.
  4. Return the chicken breasts to the pan and simmer for an additional 30 minutes. The mixture should reduce considerably by this time so check frequently to see that the chicken is covered. Spoon baste if necessary. The ragout should have a stew like consistency when finished.

Nutrition Facts


Per Serving: 314 calories; 9 g fat; 26.4 g carbohydrates; 22.9 g protein; 53 mg cholesterol; 1560 mg sodium. Full nutrition

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Reviews

Read all reviews 63
  1. 73 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

Flavorful, satisfying and easy to make. The chicken ended up with a wonderful fall-apart texture that I usually associate with braised red meat. Highly recommended. NB: Either make your own c...

Most helpful critical review

This was really really salty! Also I had tons of broth, it never thickened or became stew-like. It did have a good flavor and I saved all the broth to use a a base for chicken noodle soup.

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Flavorful, satisfying and easy to make. The chicken ended up with a wonderful fall-apart texture that I usually associate with braised red meat. Highly recommended. NB: Either make your own c...

Unlike many other reviewers, my chicken and its sauce was not salty. And mine took a lot less cooking time. If you reduce 64 ounces (a half gallon!) of broth to a stew-like consistency of cour...

This recipe turned out very tasty, but I thought it was a little salty. But as I was cooking it, my roommate and my Fiancé kept asking when it was going to be done, because it smelled so good. ...

Fantastic Sauce! This recipe was such a hit, plus my house smelled fantastic from the sauce simmering. Really effortless to make, do not cut corners though simmer that sauce for the 90 minutes...

Great over white rice.

This was soo good! It does take a long time to cook, but it is so worth it. I didn't add any salt to the dish and used low sodium chicken broth as other reviewers said and it had the perfect amo...

Wonderful recipe to have on hand. I changed just a few things. I cut my chicken breasts (3 good sized - boneless, skinless) on the bias in thick strips. I knew I wanted to mix in pasta so I need...

Excellent. Because I hadn't read any reviews before I tried this recipe I did add salt to the sauce and it was on the salty side, but definitely not overpowering. Instead of cooking the chicken ...

Absolutely delicious. My husband would complement me after every bite. I love it that it has this delicious, thick gravy that you don't have to make with butter, flour and cream. I followed ingr...