Cajun Chicken Ragout Recipes

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CAJUN CHICKEN RAGOUT



Cajun Chicken Ragout image

This is an old, personal favorite recipe of mine. While not totally authentic, it celebrates the fabulous flavors of Cajun cuisine. Serve this thick sauce over rice.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 1h

Yield 4

Number Of Ingredients 20

6 slices bacon, cut into 1/4-inch pieces
1 large onion, diced
2 ribs celery, diced
1 pinch salt
1 green bell pepper, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 tablespoon vegetable oil
⅓ cup all-purpose flour
1 teaspoon freshly ground black pepper
1 teaspoon paprika
½ teaspoon dried oregano
¼ teaspoon cayenne pepper, or to taste
3 cups cold chicken broth, divided
1 teaspoon Worcestershire sauce
8 ounces andouille sausage, sliced
2 tablespoons finely chopped green onion (white and light green parts)
2 cups shredded cooked chicken breast
¼ cup finely chopped green onion (white and light green parts)
salt and freshly ground black pepper to taste

Steps:

  • Cook and stir bacon in a skillet over medium heat until crisp, about 10 minutes. Transfer bacon to a bowl with a slotted spoon, reserving 2 tablespoons bacon fat in the pan.
  • Return skillet to medium heat; cook and stir onion, celery, and a pinch of salt until onion begins to soften, about 5 minutes. Add green bell pepper, red bell pepper, and garlic; cook, stirring frequently, until bell peppers are soft, about 5 minutes.
  • Pour vegetable oil into the onion mixture, sprinkle in flour, and cook until flour is browned and mixture thickens, about 5 minutes. Add 1 teaspoon black pepper, paprika, oregano, and cayenne pepper and stir to combine.
  • Pour 1/4 cup of chicken broth into vegetable mixture; cook and stir, scraping any browned bits off the bottom of the pan, until combined. Add remaining broth and Worcestershire sauce. Increase heat to medium-high and simmer until sauce is thick and reduced slightly, about 10 minutes.
  • Reduce heat to low. Add andouille sausage, chicken, and reserved bacon. Cook until heated hot.
  • Remove from heat, stir in green onions, and season with salt and black pepper to taste.

Nutrition Facts : Calories 512.3 calories, Carbohydrate 20.9 g, Cholesterol 104.7 mg, Fat 31.4 g, Fiber 3.4 g, Protein 34.7 g, SaturatedFat 9.5 g, Sodium 1875.1 mg, Sugar 5.6 g

CHICKEN RAGOUT



Chicken Ragout image

Make and share this Chicken Ragout recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13

1/4 cup butter
2 cups sliced onions
1 lb cremini mushroom, sliced
4 boneless skinless chicken breast halves
4 boneless skinless chicken thighs
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons vegetable oil
1 cup red wine
1 (2 ounce) envelope knorr leek soup mix
1 teaspoon dried fines herbes
2 cups chicken broth
1 bay leaf

Steps:

  • Melt butter in a large skillet over medium heat; add in the onion; cook/stir 9-10 minutes, until golden.
  • Add in mushrooms; cook/stir for 4 minutes; set mixture aside.
  • Sprinkle chicken with salt and pepper; heat a 5-quart Dutch oven over med-high heat.
  • Add in chicken; brown it on each side.
  • Deglaze pan with the wine, scraping up any browned bits on the bottom.
  • Add in the soup mix, dried fines herbs, broth, bay leaf, and reserved onion/mushroom mixture.
  • Cover the pan and simmer for 45 minutes, turning chicken several times during the cooking time.
  • Remove bay leaf and serve.

Nutrition Facts : Calories 370.7, Fat 16.6, SaturatedFat 6.8, Cholesterol 105.3, Sodium 1284.5, Carbohydrate 15.8, Fiber 1.6, Sugar 4.1, Protein 32.4

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