Spring Chicken Ragu

Name: Spring Chicken Ragu
Ingredients: 2 whole chicken breasts (1 ¾ pounds), bone in, split and skinned; Salt and freshly ground black pepper; 2 teaspoons olive oil; 1.75 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; 0.5 pound asparagus, trimmed and cut into 1 ½-inch pieces; 1 leek (about 6 ounces), cut into ¼-inch rounds, well washed; 1 cup shelled peas, preferably fresh; Fresh flat-leaf parsley, for garnish (optional)

4.0

(9)

1 Review

By

Martha Stewart Editors

Updated on May 16, 2017

Servings:

4

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

Ingredients

2 whole chicken breasts (1 ¾ pounds), bone in, split and skinned
Salt and freshly ground black pepper
2 teaspoons olive oil
1 ¾ 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
½ pound asparagus, trimmed and cut into 1 ½-inch pieces
1 leek (about 6 ounces), cut into ¼-inch rounds, well washed
1 cup shelled peas, preferably fresh
Fresh flat-leaf parsley, for garnish (optional)

Directions

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