Spring Chicken Ragu |
4 (3/4 lb. each) whole chicken breasts bone in and
split, skin removed
salt and fresh ground pepper
4 teaspoon olive oil
6 cups water
7 teaspoons chicken bouillon granules
7 teaspoons chicken bouillon granules
8 canned plum tomatoes, seeded and quartered
24 baby carrots
1 lb. asparagus, trimmed and cut into 1 ½ inch
pieces
2 leeks, well cleaned and cut into ¼ inch rounds
2 cups fresh or frozen peas
handful fresh parsley
16 ounces egg noodles, cooked according to
package directions
Season chicken breasts with salt and pepper. In large heavy pot, heat olive oil and brown
chicken on both sides cooking about 7 minutes total. Add water, chicken bouillon, and tomatoes, bring to a
boil and cover. Simmer 20 minutes.
Remove chicken and set aside. Add
carrots and cook until almost tender, about 5 minutes. Add asparagus and leeks and cook until tender, about 5 minutes.
Pull chicken from bone and shred into large bite sized pieces. Return
chicken to skillet and heat thoroughly. At this point you'll want to season with more salt and some fresh ground pepper, to taste. Add peas just before serving. Garnish with parsley and serve hot over
egg noodles with some crusty bread. I like to serve it with the Herb Country Bread.https://www.blogger.com/blogger.g?blogID=8196743251163731551#editor/target=post;postID=3277893670673435393;onPublishedMenu=allposts;onClosedMenu=allposts;postNum=13;src=postname
No comments:
Post a Comment