Chicken breasts are stewed in a white wine and a simple but delicious stock. In French cooking, mirepoix is the traditional base of diced carrots, onion and celery sautéed in butter that is the base of many stews, soups and sauces.
Season chicken breasts with salt and pepper, then roll in flour until completely coated. Heat 2 tablespoons oil in a large pot or deep frypan and fry breasts until lightly browned, about 5 minutes on each side. Remove chicken from pan and set aside.
Add remaining tablespoon of oil to the pan and sauté onions for 2 minutes. Stir in the celery and carrots and cook for about one more minute. Add the 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 stock. Simmer for an hour.
Return the chicken breasts to the pan and simmer for an additional 30 minutes. The liquid should have reduced considerably by this time, so check frequently to see that the chicken is covered. Baste with a spoon if necessary. The ragout should have a stew like consistency when finished.
Really enjoyed this and so easy to make. - 01 May 2010
by LINDA MCLEAN
Altered ingredient amounts.
This chicken was rather tasty and did not turn out salty because I adjusted the recipe a bit after reading everyone elses review. I only used two (2) 10 oz cans of chicken stock and let it simmer for 30 minutes instead of 90 minutes. Also, I only put salt on the chicken...not in the pan. I only gave it 3 stars because I already have a recipe that taste similar and this one is not as outstanding as that one. I will probably make this again. - 29 Sep 2008
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. - 29 Sep 2008