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

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

  • Deglaze the pot with white wine, stirring until nothing is stuck to the pan, then pour in the chicken broth. Simmer for 90 minutes.

  • 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

314 calories; 9 g total fat; 53 mg cholesterol; 1560 mg sodium. 26.4 g carbohydrates; 22.9 g protein; Full Nutrition

Reviews (66)

Read More Reviews

Most helpful critical review

Rating: 3 stars
06/23/2003
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. Read More
(9)
76 Ratings
  • 5 star values: 53
  • 4 star values: 13
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
08/30/2004
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 chicken broth or use "low sodium" broth in order to avoid a very salty dish. You can always taste it and add more salt while cooking. Remember that if the liquid reduces by half on the stove it will be twice as salty as it was originally and most canned chicken broths are too salty in the first place! Read More
(44)
Rating: 4 stars
08/12/2012
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 course its going to be salty not to mention it's going to take forever to cook down! I used half the amount of chicken broth called for. I cooked it at fairly high heat rather than a simmer and didn't return the chicken to the pan until it was almost the consistency I was after tho' I did add a little cornstarch slurry to give the sauce some viscosity. As for seasoning I wanted more than just the salt and pepper called for before dredging the chicken in the flour so I gave it a good sprinkle of Montreal Chicken Seasoning as well which worked well with the thyme (I used fresh). This was delicious. A simple mirepoix (or soffritto in Italian) was transformed into something sublime - and it took about half an hour from start to finish. I served this over rice alongside steamed zucchini. Read More
(28)
Rating: 5 stars
06/23/2003
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. While they were eating it my roommate said: "It's soooo good! I'm really full now but I can't wait to eat the leftovers tomorrow!" I make dinner for them every night and it's the first time he's ever said that! My Fiancé also personally made sure that I printed out the recipe so that I could make it again! Read More
(26)
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Rating: 5 stars
10/13/2003
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 its worth it. Read More
(23)
Rating: 5 stars
01/07/2005
Great over white rice. Read More
(12)
Rating: 5 stars
02/28/2007
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 needed the chicken to be smaller. I actually returned the chicken to the pot after cooking the mirepoix and let everything go on low for 2 hours. I used half the stock called for (a reduced sodium brand after reading the other comments) to create a thicker consistency. I cooked off 8 oz of radiatore pasta and mixed it all together. I topped it with grated Pecorino Romano cheese for added bite and with the rest of the bottle of wine my husband and I had a fantastic meal. Read More
(11)
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Rating: 5 stars
02/15/2011
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 amount of flavor. My sauce did get thick on its own no need for thickeners. The flavor was great and the dish was easy though time consuming. I will definitely make this again I served it over mashed potatoes and everyone enjoyed it. PS Do not try to make this in the slow cooker... not the same. Read More
(11)
Rating: 4 stars
01/22/2005
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 before I made the sauce I cooked the chicken while the sauce was simmering and ended up saving some time overall. The sauce didn't quite thicken as much as I expected so I added a little flour paste which gave it more of a gravy-like consistency. The recipe was a great hit and I can't wait to make it again. Read More
(11)
Rating: 5 stars
01/28/2004
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 ingredients exactly. For salt and pepper to taste I added 1/2 tsp of each. Since I used store-bought broth next time I'll nix all the extra salt (for chicken and for sauce). Simmered exactly how long they suggested but it was still too watery so I boiled it on high for another 30 minutes (on top of the 120 minutes) and it was perfect. The chicken is amazingly tender and the flavor of it all is superb. We served it over mashed potatoes and were sooooo pleased. Read More
(10)
Rating: 3 stars
06/23/2003
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. Read More
(9)