Ragout Of Chicken Thighs
One of those Cooking with Google moments, where I have leeks and chicken thighs from Westside Markets. This is derived from a Julia Child recipe. It’s somewhat instructive as to how one does ragouts:
- 1 or more c. chicken broth
- 2 tbsps. olive oil
- 1 large leeks (white and tender green parts only, quartered lengthwise, washed, and cut into julienne match-stick size)
- 1 c. sliced onions (slice lengthwise, through the root)
- 2 large cloves of garlic, smashed, peeled, and minced
- 2 large tomatoes, peeled, seeded, juiced, cut into strips
- 2 or more tbsps. tomato paste, as needed for color and taste
- salt, pepper, and Italian herb seasoning
- 4 chicken thighs, skinned and boned
- 1/4 c. or so fresh minced parsley
Make the ragout base:
Warm the oil in a heavy 3- to 4-quart casserole or saucepan, stir in the leeks, onions, and garlic and simmer over moderately low heat for 5 minutes or more, until limp. Stir in the tomatoes, salt lightly, add 1/4 tsp. of the herbs, cover, and simmer 10 minutes or until the tomatoes have rendered their juices and the vegetables are tender. Taste very carefully and adjust seasoning, which should be reasonably strong and gutsy. Ahead-of-time note: May be completed 2 days in advance; keep covered and refrigerated.
Braise chicken:
Salt the chicken meat lightly and bury it in the ragout base. Bring to the simmer, cover, and simmer 5 minutes until chicken is done. Be careful not to overcook.
To serve:
Serve the chicken pieces and vegetables over boiled rice or pasta. Serves 2.