Mediterranean Chicken Ragout

By krystallondon

Our easy ragout is loaded with olives, artichokes and sun-dried tomatoes, which give it a good, full flavour. Serve it with noodles for an all-in-one meal.

Ingredients

• 8 skinless, boneless chicken breasts
• 1/3 cup (75 mL) all-purpose flour
• 4 sun-dried tomato halves, packed in oil
• 1 large red onion
• 14 - oz (398- mL) can artichoke hearts, drained
• 1 cup (250 mL) white wine
• 10 - oz (284- mL) can undiluted chicken broth
• 1/2 cup (125 mL) each black and green olives
• 4 garlic cloves, minced
• 1 tbsp (15 mL) dried oregano leaves
• 1 tsp (5 mL) dried thyme leaves
• 1/2 tsp (2 mL) salt
• 2 small green zucchini (optional)
• 1 cup (250 mL) coarsely chopped fresh basil leaves
• 1 pint grape or cherry tomatoes

Details

Servings 12

Preparation

Step 1

1. Slice each chicken breast into 3 or 4 pieces. Place flour in a plastic bag or bowl. Add one-third of chicken and shake or toss to evenly coat. Remove pieces, shaking off excess flour. Coat a large, wide saucepan with olive oil. Set over medium-high heat. Add chicken and turn often until light golden, 2 to 4 min. (Reduce heat if chicken starts to burn.) Remove pieces when done to a large bowl. Repeat with remaining chicken, adding more oil, if needed.

2. Meanwhile, thinly slice sun-dried tomatoes. Cut onion into wedges. Slice artichoke hearts in half. When chicken is removed from pan, add wine and broth. Using a wooden spoon, scrape up any brown bits from pan bottom. Stir in sun-dried tomatoes, onion, artichokes, olives and garlic. Sprinkle with seasonings. Return chicken and any juices to pan. Stir to mix.

3. Bring to a boil, then reduce heat to medium-low. Cover and simmer, stirring occasionally, just until chicken is cooked, 15 to 20 min.

4. Meanwhile, cut zucchini in half lengthwise. Thickly slice halves. Chop basil. When chicken is cooked, increase heat to medium. Add zucchini and grape tomatoes. Continue cooking, covered, stirring occasionally, until zucchini is tender, 3 to 5 more min. Stir in basil. Serve with rice or egg noodles.


MAKE AHEAD
Prepare recipe to the end of step 2. Cover and refrigerate up to 3 days or freeze up to 1 month. Defrost before reheating. Continue with recipe as written.


Nutrients per cup (250 mL)
23 g protein, 4 g fat, 11 g carbohydrates, 3 g fibre, 2 mg iron, 175 calories