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Spring Chicken Ragu

Stewing the chicken on the bone makes it tender and juicy.

  • Servings: 4
Spring Chicken Ragu

Source: 10th Anniversary Cookbook; Martha Stewart Living Cookbook, 2000


  • 2 whole chicken breasts (1 3/4 pounds), bone in, split and skinned
  • Salt and freshly ground black pepper
  • 2 teaspoons olive oil
  • 1 3/4 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 4 canned plum tomatoes, seeded and quartered
  • 12 baby carrots, peeled and trimmed
  • 1/2 pound asparagus, trimmed and cut into 1 1/2-inch pieces
  • 1 leek (about 6 ounces), cut into 1/4-inch rounds, well washed
  • 1 cup shelled peas, preferably fresh
  • Fresh flat-leaf parsley, for garnish (optional)


  1. Season chicken breasts with salt and pepper. Heat olive oil in a large skillet, add chicken, and cook over medium-high heat until golden brown on both sides, about 7 minutes total.

  2. Add stock and tomatoes, bring to a boil, and cover. Cook on medium-low heat for about 20 minutes; remove chicken, and set aside.

  3. Add carrots to skillet, and cook, covered, until almost tender, about 5 minutes. Add asparagus, leeks, and peas, and cook until all the vegetables are tender, about 5 more minutes.

  4. Meanwhile, pull chicken from bone, and shred into large bite-size pieces. Return chicken to skillet, and cook until heated through, about 2 minutes. Garnish with sprigs of parsley, if desired.

Reviews (1)

  • bellysmom 21 Apr, 2009

    Not bad. I used boneless chicken breasts. Needed to add extra stock to cook the vegetables. The egg noodles are a must for this dish.

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