Thursday, April 17, 2014

Spring Chicken Ragu

Spring Chicken Ragu
Hi friends! We are headed out to Solomon Island, Maryland today with the kids (and the bikes) for a little spring break trip over the weekend.  Before I go I want to share one my favorite Spring meals...Spring Chicken Ragu.  It is so perfect for Easter and Mother's Day because it's beautiful, flavorful and fresh.  This is one of those recipes that I have made over and over again.  I don’t know who to attribute the recipe to, I found it in Elle magazine probably 20 years ago and I am pretty sure I came across it in a Martha Stewart book as well recently.  But it’s delicious and has been a family favorite through the years...and  I have made only a few changes. :)

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
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.;postID=3277893670673435393;onPublishedMenu=allposts;onClosedMenu=allposts;postNum=13;src=postname

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