May 19, 2009

ragout recipe

Can't remember where I got this wonderful recipe so my sincere apologies to the talented chef. If you happen to stumble upon this blog, please send me a note and I'll credit it appropriately. Thank you!



In Vietnam, this recipe also is made with pork ribs and beef tongue. Traditionally, the chicken version is made with whole chicken -- bones, skin and all -- for added flavor and richness.


--2 teaspoons minced garlic
-- 1/2 teaspoon salt
--2 tablespoons fish sauce
--2 tablespoons soy sauce
--1 tablespoon sugar
--1 1/2 pounds skinless chicken thighs or breasts, cut into bite-sized chunks
--2 tablespoons vegetable oil
--3 tablespoons butter
--2 shallots, sliced
--2 tablespoons tomato paste
--2 Roma tomatoes, cut into wedges
--3 cups chicken stock
--1 cup dry white wine or vermouth
--3 bay leaves
--2 carrots, cut into 1-inch rounds (about 1 1/2 cups)
--3 red potatoes, cut into wedges (about 2 cups)
-- 1/2 yellow onion, cut into wedges
--1 1/2 cups fresh or frozen peas or lima beans
--Salt to taste
--Cilantro for garnish


Combine the garlic, salt, fish sauce, soy sauce and sugar in a mixing bowl. Add the chicken and let marinate for 30 minutes. Heat the oil in a large skillet over moderate heat. Add the chicken and sear until the sides are nicely browned. Remove from heat and set aside. Heat the butter in a large saucepan over moderate heat. Add the shallots and stir until fragrant, about 30 seconds. Add the tomato paste and the chicken and cook, stirring, for 3 minutes.

Add the tomatoes, chicken stock, wine and bay leaves; simmer for 5 minutes. Add the carrots, potatoes and onion; simmer for 10 minutes. Add the peas, then simmer until meat and vegetables are done, about 5 minutes longer. Season with salt; garnish with cilantro leaves.

Serve with steamed rice or warm baguette. Serves 6.

Per Serving: 360 calories, 28 g protein, 27 g carbohydrate, 15 g fat (5 g saturated), 110 mg cholesterol, 164 mg sodium, 4 g fiber.

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