CHICKEN RAGOUT

By gaster16

Ingredients

• 1 chicken cut into quarters
• Salad oil
• 1 teaspoon salt
• 1/2 teaspoon dried thyme leaves
• 1/4 teaspoon black pepper
• 1 medium zucchini
• 3 medium carrots
• 1 large onion
• 2 teaspoons all-purpose flour
• 1 28 oz. can plum tomatoes
• 1/2 cup football-shaped pasta
• Fresh thyme springs

Preparation

Step 1

Remove skin and fat from chicken pieces except wings. n non-stick skillet, over medium high heat, heat 1 tablespoon salad oil until hot. Add chicken sprinkle with salt, pepper, dried thyme and pepper and cook until chicken is browned on all sides. Remove chicken from skillet. Meanwhile, cut zucchini into 3/4" chunks. Coarsely chop carrots and onion. In hot drippings in skillet, cook zucchini until browned and tender, remove to bowl. In same skillet, in 1 tablespoon hot salad oil, cook carrots and onion until they begin to brown. In cup stir together flour and 2 tablespoons water. To skillet, add tomatoes with their liquid and flour mixture, stirring to break up tomatoes. Return chicken to skillet, over high heat, heat to boiling. Reduce heat to low, cover and simmer 10 minutes. Stir in pasta and continue cooking 15 minutes longer or until pasta is just tender and juices run clear when chicken is pierced with a knife. Stir in zucchini, heat through.