Ingredients with Measurements:
- 4 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 can (14 oz) artichoke hearts, drained and quartered
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup chicken broth
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper, to taste
- 2 tbsp olive oil
- 2 tbsp all-purpose flour
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Special equipment needed: None
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes.
3. Remove the chicken from the skillet and set aside.
4. Add the onion and garlic to the same skillet and cook until softened, about 3-5 minutes.
5. Sprinkle the flour over the onion and garlic, stirring constantly, until the mixture is well combined.
6. Add the chicken broth, diced tomatoes, artichoke hearts, thyme, oregano, salt, and pepper to the skillet.
7. Bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes, or until the sauce has thickened.
8. Stir in the heavy cream and Parmesan cheese until well combined.
9. Return the chicken to the skillet and cook for an additional 5-7 minutes, or until the chicken is cooked through and the sauce is heated through.
10. Garnish with chopped parsley and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for cooking chicken, low heat for simmering sauce
Serving size:
4 servings
Nutritional information:
Calories: 390
Fat: 18g
Saturated Fat: 6g
Cholesterol: 120mg
Sodium: 900mg
Carbohydrates: 15g
Fiber: 4g
Sugar: 4g
Protein: 42g
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Canned artichoke hearts can be substituted with frozen or fresh artichoke hearts.
- Heavy cream can be substituted with half-and-half or whole milk.
- Parmesan cheese can be substituted with Romano or Asiago cheese.
Variations:
- Add sliced mushrooms to the skillet with the onion and garlic for an extra earthy flavor.
- Substitute the chicken with turkey or pork for a different protein.
- Use fresh herbs instead of dried for a brighter flavor.
- Add a splash of white wine to the skillet for a more complex flavor.
Tips and tricks:
- Cut the chicken into bite-sized pieces for quicker cooking time and easier eating.
- Drain the artichoke hearts well to avoid excess liquid in the sauce.
- Use a non-stick skillet to prevent sticking and burning.
- Taste the sauce and adjust the seasoning as needed before adding the chicken back in.
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 skillet over medium heat until heated through, stirring occasionally.
Presentation ideas:
Serve the ragout in a shallow bowl or on a plate with a side of crusty bread for dipping.
Garnishes:
Garnish with chopped parsley or additional grated Parmesan cheese.
Pairings:
Serve with a side of roasted vegetables or a simple green salad.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Grilled asparagus
Troubleshooting advice:
- If the sauce is too thin, simmer for a few more minutes until it thickens.
- If the sauce is too thick, add more chicken broth or heavy cream to thin it out.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers promptly in the refrigerator to avoid bacterial growth.
Food history:
Ragout is a French stew that typically includes meat and vegetables in a thick sauce. It originated in the 17th century and has since become a popular dish in many countries.
Flavor profiles:
This chicken and artichoke ragout is savory, creamy, and slightly tangy from the artichokes and tomatoes.
Serving suggestions:
Serve this dish with a glass of white wine for a complete meal.
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