Name: Braised Chicken Breasts in Tasty Mirepoix Ragout
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: Boneless, skinless chicken breast halves - 4; Salt and pepper to taste - 4; All-purpose flour - 1 cup; Olive oil - 3 tablespoons; Diced onion - 2 cups; Diced celery - 1 cup; Diced carrots - 1 cup; Finely chopped garlic - 2 tablespoons; Bay leaves - 3; Dried thyme - 1 teaspoon; Dry white wine - 1 cup; Chicken broth - 2 (32 fluid ounce) containers

Ingredients for - Braised Chicken Breasts in Tasty Mirepoix Ragout

1. Boneless, skinless chicken breast halves 4

2. Salt and pepper to taste 4

3. All-purpose flour 1 cup

4. Olive oil 3 tablespoons

5. Diced onion 2 cups

6. Diced celery 1 cup

7. Diced carrots 1 cup

8. Finely chopped garlic 2 tablespoons

9. Bay leaves 3

10. Dried thyme 1 teaspoon

11. Dry white wine 1 cup

12. Chicken broth 2 (32 fluid ounce) containers

How to cook deliciously - Braised Chicken Breasts in Tasty Mirepoix Ragout

1 . Stage

Season chicken breasts with salt and pepper, then dredge in flour until completely coated. Heat 2 tablespoons oil in a Dutch oven and fry breasts until lightly browned, about 5 minutes on each side. Remove chicken from pan and set aside.

2 . Stage

Add remaining tablespoon of oil to the pan and saute the onions for 2 minutes. Stir in the celery and carrots and cook for about one more minute. Season with garlic, bay leaves, thyme and salt and pepper to taste. Cook for another minute.

3 . Stage

Deglaze the pot with white wine, stirring until nothing is stuck to the pan, then pour in the chicken broth. Simmer for 90 minutes.

4 . Stage

Return the chicken breasts to the pan and simmer for an additional 30 minutes. The mixture should reduce considerably by this time so check frequently to see that the chicken is covered. Spoon baste if necessary. The ragout should have a stew like consistency when finished.