Chicken Ragout (French Stew)

By Anne545

-from the A.H.A. Low-Fat, Low-Cholesterol Cookbook
Calories: 291.5
Protein: 34.9g
Carbohydrates: 21.8g
Fat: 6.9g
Cholesterol: 80.1mg
Sodium: 205.7 mg

Ingredients

• 1/3 c. Flour
• 1/2 tsp. Pepper
• 12 pieces Chicken, skinned, all visible fat removed (~3&1/2 lbs)
• Vegetable oil spray
• 1 tsp. Olive oil
• 1 med. Onion, sliced
• 1 lb. Mushrooms, sliced
• 2 cloves Garlic, minced
• 1 Tbsp. Thyme (or 1/4 c. fresh)
• 1 Tbsp. Tarragon (or 1/4 c. fresh)
• 1/4 c. finely chopped Parsley
• 1/4 tsp. Salt
• 1 c. Chicken stock
• 1 c. dry White wine
• 2 Tbsp. Flour
• 1/4 c. Cold water
• 2 c. Green peas, fresh or frozen

Details

Preparation time 25mins
Cooking time 65mins

Preparation

Step 1

Combine 1/3 c. flour, pepper, and chicken in plastic bag; shake well to coat pieces. Spray a non-stick skillet with oil spray. Heat over med-high heat, add chicken a few pieces at a time, and brown on all sides. Remove to a casserole or Dutch oven and repeat with remaining chicken.

In skillet, heat oil, add onions, and cook 2-3 minutes or until translucent. Add mushrooms, garlic, thyme, tarragon, parsley, salt, stock, and wine; mix together. Pour over chicken. Cover and bake 45 minutes @ 400°F.

Blend 2 Tbsp. flour and water. Add gradually to liquid in casserole while stirring lightly. Add peas. Cover and bake another 15-20 minutes or until chicken and peas are tender and sauce is thickened.