Ingredients with Measurements:
- 4 chicken thighs, bone-in and skin-on
- 4 slices of bacon, chopped
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 cup of chicken broth
- 1 cup of frozen peas
- 1 tablespoon of tomato paste
- 1 teaspoon of dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons of olive oil
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat your oven to 350°F.
2. Season the chicken thighs with salt and pepper.
3. Heat the olive oil in the Dutch oven over medium-high heat.
4. Add the chicken thighs to the pot and cook until browned on both sides, about 5 minutes per side. Remove the chicken from the pot and set aside.
5. Add the chopped bacon to the pot and cook until crispy, about 5 minutes.
6. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent, about 5 minutes.
7. Add the tomato paste, dried thyme, and bay leaf to the pot and stir to combine.
8. Pour in the chicken broth and stir to combine.
9. Add the frozen peas to the pot and stir to combine.
10. Return the chicken thighs to the pot, skin-side up.
11. Cover the pot with the lid and transfer it to the preheated oven.
12. Bake for 45-50 minutes, or until the chicken is cooked through and the sauce has thickened.
13. Remove the pot from the oven and let it rest for 5 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
Temperature:
Preheat oven to 350°F.
Serving size:
4 servings
Nutritional information:
Calories: 420
Fat: 25g
Carbohydrates: 10g
Protein: 38g
Sodium: 750mg
Sugar: 4g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or drumsticks.
- Bacon can be substituted with pancetta or ham.
- Frozen peas can be substituted with fresh or canned peas.
Variations:
- Add diced carrots and celery to the pot for extra vegetables.
- Use white wine instead of chicken broth for a different flavor.
- Add mushrooms to the pot for a richer sauce.
Tips and tricks:
- Make sure to brown the chicken thighs well before adding them to the pot to develop a deep flavor.
- Use a heavy-bottomed pot to prevent burning and ensure even cooking.
- Let the ragout rest for a few minutes before serving to allow the flavors to meld together.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the ragout in a pot over medium heat until warmed through.
Presentation ideas:
Serve the ragout in bowls with crusty bread on the side.
Garnishes:
Garnish with chopped fresh parsley or grated Parmesan cheese.
Pairings:
Pair with a glass of red wine, such as Pinot Noir or Syrah.
Suggested side dishes:
Serve with mashed potatoes or crusty bread to soak up the sauce.
Troubleshooting advice:
- If the sauce is too thin, remove the chicken thighs from the pot and simmer the sauce over medium heat until it thickens.
- If the chicken is not cooked through after 45-50 minutes, return it to the oven for an additional 10-15 minutes.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Ragout is a French stew that typically consists of meat and vegetables cooked in a flavorful sauce.
Flavor profiles:
This chicken ragout is savory, rich, and slightly sweet from the peas.
Serving suggestions:
Serve the ragout as a main course for dinner.
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