A very flavorful, chicken dish that my friends rave about. Serve over halved baked potatoes, using the sauce as a gravy for the potato and the chicken. Can also be served over pasta noodles.
Braised Chicken Breasts In Tasty Mirepoix Ragout Ingredients
4 boneless, skinless chicken breast halves
salt and pepper to taste
1 cup all-purpose flour
3 tablespoons olive oil
2 cups diced onion
1 cup diced celery
1 cup diced carrots
2 tablespoons finely chopped garlic
3 bay leaves
1 teaspoon dried thyme
1 cup dry white wine
2 (32 fluid ounce) containers chicken broth
How to Make Braised Chicken Breasts In Tasty Mirepoix Ragout
Season chicken breasts with salt and pepper, then dredge in flour until completely coated. Heat 2 tablespoons oil in a Dutch oven 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 saute the onions for 2 minutes. Stir in the celery and carrots and cook for about one more minute. Season with 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 broth. Simmer for 90 minutes.
Return the chicken breasts to the pan and simmer for an additional 30 minutes. The mixture should reduce considerably by this time so check frequently to see that the chicken is covered. Spoon baste if necessary. The ragout should have a stew like consistency when finished.
Braised Chicken Breasts In Tasty Mirepoix Ragout Nutritions
Calories: 314 calories
Carbohydrate: 26.4 g
Cholesterol: 53.1 mg
Fat: 9 g
Fiber: 2.6 g
Protein: 22.9 g
SaturatedFat: 1.3 g
ServingSize:
Sodium: 1559.5 mg
Sugar: 6.3 g
TransFat:
UnsaturatedFat:
Braised Chicken Breasts In Tasty Mirepoix Ragout Reviews
Flavorful, satisfying and easy to make. The chicken ended up with a wonderful fall-apart texture that I usually associate with braised red meat. Highly recommended.NB: Either make your own chicken broth or use "low sodium" broth in order to avoid a very salty dish. You can always taste it and add more salt while cooking. Remember that if the liquid reduces by half on the stove, it will be twice as salty as it was originally, and most canned chicken broths are too salty in the first place
Unlike many other reviewers, my chicken and its sauce was not salty. And mine took a lot less cooking time. If you reduce 64 ounces (a half gallon) of broth to a stew-like consistency of course its going to be salty, not to mention its going to take forever to cook down I used half the amount of chicken broth called for. I cooked it at fairly high heat rather than a simmer, and didnt return the chicken to the pan until it was almost the consistency I was after, tho I did add a little cornstarch slurry to give the sauce some viscosity. As for seasoning, I wanted more than just the salt and pepper called for before dredging the chicken in the flour, so I gave it a good sprinkle of Montreal Chicken Seasoning as well, which worked well with the thyme (I used fresh). This was delicious. A simple mirepoix (or soffritto in Italian) was transformed into something sublime - and it took about half an hour from start to finish. I served this over rice alongside steamed zucchini.
This recipe turned out very tasty, but I thought it was a little salty. But as I was cooking it, my roommate and my Fianc kept asking when it was going to be done, because it smelled so good. While they were eating it, my roommate said: "Its soooo good Im really full now, but I cant wait to eat the leftovers tomorrow" I make dinner for them every night, and its the first time hes ever said that My Fianc also personally made sure that I printed out the recipe so that I could make it again
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.
Wonderful recipe to have on hand. I changed just a few things. I cut my chicken breasts (3 good sized - boneless, skinless) on the bias in thick strips. I knew I wanted to mix in pasta so I needed the chicken to be smaller. I actually returned the chicken to the pot after cooking the mirepoix and let everything go on low for 2 hours. I used half the stock called for (a reduced sodium brand after reading the other comments) to create a thicker consistency. I cooked off 8 oz of radiatore pasta and mixed it all together. I topped it with grated Pecorino Romano cheese for added bite and with the rest of the bottle of wine, my husband and I had a fantastic meal.
Great over white rice.
This was soo good It does take a long time to cook, but it is so worth it. I didnt add any salt to the dish and used low sodium chicken broth as other reviewers said and it had the perfect amount of flavor. My sauce did get thick on its own, no need for thickeners. The flavor was great and the dish was easy, though time consuming. I will definitely make this again, I served it over mashed potatoes and everyone enjoyed it.PS Do not try to make this in the slow cooker... not the same.
Excellent. Because I hadnt read any reviews before I tried this recipe I did add salt to the sauce and it was on the salty side, but definitely not overpowering. Instead of cooking the chicken before I made the sauce, I cooked the chicken while the sauce was simmering and ended up saving some time overall. The sauce didnt quite thicken as much as I expected so I added a little flour paste which gave it more of a gravy-like consistency. The recipe was a great hit and I cant wait to make it again.
Absolutely delicious. My husband would complement me after every bite. I love it that it has this delicious, thick gravy that you dont have to make with butter, flour and cream. I followed ingredients exactly. For salt and pepper to taste, I added 1/2 tsp of each. Since I used store-bought broth, next time Ill nix all the extra salt (for chicken and for sauce). Simmered exactly how long they suggested but it was still too watery so I boiled it on high for another 30 minutes (on top of the 120 minutes) and it was perfect. The chicken is amazingly tender and the flavor of it all is superb. We served it over mashed potatoes and were sooooo pleased.
This was really really saltyAlso I had tons of broth, it never thickened or became stew-like. It did have a good flavor and I saved all the broth to use a a base for chicken noodle soup.
I am giving this receipe five stars because it was very good THE DAY AFTER for leftovers. I initially followed the recipe to the T (I did not use salt at all based on the reviews and simply used swansons chicken broth, the full amt. called for in the recipe) and ended up with a soup/broth like consistency which with mashed potatoes, was a bit strange to eat, yet the flavor was good. I cooked for a total of 2.5 hours and hoped that the flour used in browning the chicken would thicken the broth but it did not happen. HOWEVER, when I warmed this up in the oven the day after, the onions seemed to evaporate into the broth and glazed into a nice gravy which was soo good with the potatoes. Thanks for the recipe..
I added a can of crushed tomatoes and used white pepper, rosemary, and a little cumin in addition to the other spices. I also brought the sauce to a boil, threw in the chicken that I had seared, and finished it off in the oven for two hours at 350. I also added a leek, and reduced the broth by half cup due to the liquid in the tomatoes. Huge flavor
Outstanding Comfort Food -- we used extra onion and a little more wine -- was excellent over white rice -- definitely will make again
I have to say wowI used lampchops instead but made it the exact same way as of the chicken. My boyfriend is very picky and from the first bite he was ummmm umm umm... I listened to other reviews and i did not add salt came out great.
I tried this recipe a few days ago and my normally picky family loved it. I followed the recipe all the way through, except, I put my chicken back into the pan within an hour of simmering, instead of 90 minutes, which made the chicken so moist and tender. The flavor was perfect and my entire house smelled so good. I served this delicious dish over mexican rice. Excellent recipe.
This is very, very good, even though I am only giving it four stars. I followed the recipe exactly and it is just way too salty. I wish I had read the other reviews before I made this dish. I would have used low-sodium broth. I also cooked it an extra 30 minutes and it never did become stew-like. Next time I will thicken the sauce before serving. All in all, however, it is a great recipe Thanks
I used homemade chicken broth and less salt and this still turned out rather salty. Otherwise it was very delicious Broth was rather soupy so I had to add some cornstarch but I used leftover broth for my chicken soup. I will definately make this again.
A bit disappointing. I wanted more flavor.
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 broth 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.
Because this is a reduction recipe, use unsalted (better) or low-salt broth, and adjust the salt after the reduction. Otherwise, this will be too salty.
Wow--the "vegetable gravy" this makes is great--different and delicious. Very impressed with this dish and husband loved it
Apart from taking a lot of time for the preparation I did not find this dish especially satisfying. The chicken was very tender, but the sauce was not exactly a good sauce to go with the pasta. My girlfriend thought it was okay, but I would probably not cook it again.
Great recipe. the kids even love it didnt use any salt
Awesome recipe I make this all the time, its very easy once you have a system going, and everyone who tries it loves it..you cant go wrong with wine infused anything
Very good and easy to prepare
I never add salt to a recipe, so I had no problems with excess. Its tasty, full of the things I like best, and I can hardly wait to try it with boneless, skinless thighs. We served over radiatore, and my wife said it was a keeper. The kids, of course, will eat anything.
Oh my So Good. I used "Kitchen Basics" brand chicken stock because it actually has LESS sodium than the 40% reduced sodium chicken broth, plus I think it added a depth of flavor. Other than that made the recipe exactly as written. I served it with no yolk "Reames" brand egg noodles (from the frozen foods aisle). Low-fat comfort food, who knew?? Added bonus: one pot meal.
The flavor was really good tho it never thickened up so i used a slurry of cornstarch and water.
I made this today and my husband loved it. I used bone in chicken breast,did not season with salt. Once I braised the chicken and cooked the veges, I added the remaining flour and made a roux before adding the wine and broth(I used 6 cups of broth). It made a beautiful thick sauce and we had it over mashed potatoes. We will be making this again Thank you for the wonderful recipe
This is one of my favorite dishes. The flavors are amazing. Just dont cook the chicken too long, as it will get dry. I served with mashed potatos.
This was out of this world. I dont like to cook but have to cook and this was fairly easy and yet so good It takes a while but you really dont have to do much to it while it cooks. Enjoy Sushi14
Unfortunately, this dish was tooooo salty. I didnt add any salt and it was still too much. The vegetables just sucked the salt up from the broth and the salt taste was overpowering. Maybe only one can of broth and one can of water instead of two cans of broth. Probably wont redux.
Love this
This was a tasty dish, but rather time-consuming. Ill probably make it again, but on a weekend when Im not on a schedule.
Straightforward but very nice. Served with acini de pepe with butter, parmesan, and fresh parsley. Made a few adjustments. Used bone-in chicken. Used butter rather than olive oil. Cut the broth in half. Thickened the liquid with a little cornstarch. Overall thought it was very tasty. But I always love anything braised.
This is by far the best thing Ive found to do with boneless/skinless chicken breasts. If youre wondering what it tastes like, to me its a lot like really good homemade chicken noodle soup... without the noodles and a little thicker. I read the other reviews before I made it, and the only change I made besides scaling the recipe down, was to cut the chicken broth in half and then made up the difference with water. It got a little thick on me about 30 minutes out when I added the chicken, and I just added some more water and let it cook until the consistency was to my liking and lowered the sodium enough to where I ended up adding a touch more for my tastes.
This dish was okay, but we thought that it was a little bland. The chicken did turn out very tender.
Excellent comfort food. Turned out just delicious We agree that no extra salt is needed in this recipe. We enjoyed it very much and not very fatty. The only fat is the olive oil and you can control that. My husband has to watch his fats and we found this to be a very excellent dish. We added red skin potatoes to the pot mid way I think and that was a delicious addition. Wonderful. We would HIGHLY recommend it . Very good indeed. We had it with crusty Italian bread and a glass of red wine and it was a meal made for company.
This is delicious, easy french cooking. Be careful how much you salt the veggies - the saltiness intensifies as it reduces.
Really good...but I wasnt able to get the stew to thicken...other than that it was AMAZING by the I did not add salt to the the veggies while cooking....and lightly salted the chicken. Came out good.
Chicken was pretty good. The family didnt care for the sauce and veggies. That was too bad since it took a little over 2 hrs to make.
My husband raved and raved about this one. I also modified the recipe a bit - I halved it for the two of us and then added only 16oz chicken stock and simmered for 30 minutes as suggested by another reviewer. Also, our grocery sells "Mirepoix" already diced in our produce section. If you make this, check and see if your local grocer also provides this convenience :-)
Very flavorful and easy. This is one of my favorite chicken recipes. I love it
Great flavour, easy recipe. My 17-month old loved both the chicken and the veggies, as did we. Great recipe.
We loved this recipe I used low sodium broth. I thought Id use a high simmer (not a boil) in order to ensure a reduced sauce. Mistake. A low simmer really wouldve been better. It reduced so much after 90 minutes, when I added the chicken to the pan, there wasnt enough liquid to cover them. Not even close. I had to hand baste during the last 30 minutes. Because it reduced so much, it was salty (but that was my fault for reducing it too much). I added a chopped potato to the sauce for the last 15 minutes, and that did help reduce the saltiness. We served it over rice. Were adding this one into the menu rotation I will follow the directions next time. Thank you, Gordon
This was great. My family prefers thighs and drumsticks so I used these, bone in/skin as a substitute. Cooked low and slow, covered in the oven for about 90 minutes and it was wonderful. Kids fought over leftovers, even with the carrots
To the people complaining that the sauce never thickened or became "stew-like": did you cover the pot to simmer it? Because if you did, guess what? That sauce has nowhere to evaporate so its not going to reduce one bit. This is also why attempting this in a crock pot will fail - theres nowhere for the sauce to evaporate. To the people complaining that the sauce was too salty: did you use commercially prepared chicken stock/broth versus making your own? Because if so you need to take into account the fact that those broths already have TONS of salt in them so you dont need to season as much, merely season the chicken breasts, dont add salt to the mirepoix.Hope this helps the people who had issues because done properly this recipe is solid.
This easy stew reminds me of country French cooking methods. I didnt have a dry white wine; I used a Reisling. Topped it with dumplings made from the "Dumplings" recipe at this site submitted by Carol. It was delicious, and the dumplings thickened it perfectly.
Excellent I tried the recipe as it was, didnt add or modify it and it turned out so well. It was a hit with everyone at home and left over was a great Monday lunch at work. Being a budding home-cook, this is an excellent dish to try.
This dish was very good but I found it to be salty. I have cooked with canned chicken broth in the past and havent found the soup I made overly salty. I think that the longer you cook the chicken broth the more the saltiness comes out. I would make this again but use reduce sodium chicken broth.
I think I have to say that I really didnt "get" this recipe. I followed it exactly as written but ended up cooking it for around three hours. The broth never thickened much, so I ended up with something that wasnt soup and wasnt stew. Its basically just boiled chicken breasts in broth with vegetables. Mine was also very salty - I wouldnt add more salt (broth has plenty). The chicken itself had OK flavor and was very tender, but I am not sure what to do with the sauce. My two cents.
Stunningly good. I made zero changes both times I made this, and it was amazing.
I followed all the instructions but did not end up with a stew-like sauce. It remained thin and broth-like. Oh well, it still tasted wonderful. My husband loved it and my 4-year-old asked for seconds
Ive been making this for years from this recipe. I wanted to say this also works wonderfully with boneless pork chops (as I get ready to make it with chops tonight)
Came out better than I expected for my very first time Definitely adding this to my repertoire
Easy to make and great one pot meal.
Yum Just made this for dinner tonight and it was a hit. I did everything according to the recipe except left out the bay leaves (personal preference) and only used one quart of chicken broth. Chicken was fork tender and the mirepoix was such a yummy topping. I used an apple Riesling wine. It is a bit time consuming but not difficult at all. Thank you for a new idea for dinner will definitely make again when I want to impress our dinner guests.
Like chicken soup on steroids. Served over mashed potatoes,yum Did not change anything to the recipe and thought it was really delicious and would definitely make again as a regular staple for family and even company. Thanks for the recipe
I made this recipe as is the first time and the second time I had the broth (reduced sodium) reduce and then added 2 tablespoons of flour to thicken it. Both times it was salty. Luckily I did not add salt to the mashed potatoes I made this with so that detracted from the saltiness of the dish. Overall very tasty but on the salty side, hence the four star rating as opposed to 5. In the future, Ill be sure to use homemade broth.
This tasted great. I especially liked the sauce over mashed potatoes as so many other reviewers talked about. The prep was kind of annoying, but the end result was fabulous. Id give it 5 stars, but my partner had a whatever rating. "Good," she said, "but if you didnt make it again I wouldnt care." My kids 2.5 and 4.5 also liked it and the leftovers were delicious. One thing I did different was barely use salt. I used a homemade broth also.
I dont usually takethe time to rate recipes but this one was so delicious I had to do it. I even messed up by adding the chicken broth BEFORE the white wine and it was still 5 stars worthy. My husband and I watch our calories and was happy to see we can easily work this in to our daily calorie goals.
I found that its prefect as written but I added a bit of Savory and a pick of poultry season (homemade). I also used a high quality bone marrow stock. Mans are light salt or no salt. I found when using stock if its cheap stuff its always loaded with salt. I double this recipe and add 4 organic large boneless thighs and it comes out delish. I serve with a root veg risotto and roasted Brussels sprouts. Its a great meal when it cold and doesnt take up a lot of time.
Made this for our Christmas dinner today and it was fantastic. My first two tries werent as good but I think I finally got it. I did change a few things. I added no salt. Didnt need it, when the broth reduces it has just enough salt. I cut my chicken into bite size pieces, about 1 inch cubes. I added my pepper directly to the flour, mixing it before dredging my chicken in the flour. I added my potatoes the same time as the broth and chicken. Did not cover the dish while simmering and it gave the ragout a stew like consistency when finished.
This was seriously delish The only changes I made were I upped the wine to almost a full cup (we only cooked 2 breasts)and made sure to use low sodium broth. It was still a bit salty so I wont use any added salt to the chicken (didnt use any in the pan after reading all the reviews). We loved it, thickened up nicely so no need for any thickener.. definite keeper Served over a mix of long grain & wild rice. Thanks
I have made this dish a few times now and it always is a hit Its a long process but definitely worth it. The last thirty minutes of simmering the chicken in the mixture makes it like butter to cut into I serve this by placing the chicken on top of mashed potatoes and spoon the mixture over it. Yum
Excellent I added a leek and a couple of potatoes.Delicious
Stellar dish second time I made this - this time as a keto cheat meal - used almond flour as a normal flour substitute. Came out great
Another recipe that has become a staple in our home Ive made this with chicken breasts, thighs and leg quarters and it comes out great every time
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