Chicken with Vegetable Ragout

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A ragout is a saucy French stew that can be made with meat or, as here, vegetables. It is much lighter than an Italian ragu, which is a thicker tomato-based meat sauce normally served over pasta.

Tags: Advanced, One Hour, Entrées, Vegetables, Chicken/Poultry, French, Baking, Fry, President's Choice Blue Menu, Low Fat, Low Sodium
Serves: 6
Skill level: Advanced
Prep time: 20  minutes
Cooking time: 35  minutes
Total: 55 *  minutes

 

Additional Information

Ingredients

1/3 cup (75 mL) PC Splendido Balsamic Vinegar of Modena - Two Leaf
1/3 cup (75 mL) PC Splendido Extra Virgin Olive Oil - Cold Pressed
2 1/2 tsp (12 mL) no name Italian-Style Seasoning
3 garlic cloves, finely chopped
6 PC Air Chilled Chicken - Boneless, Skinless Chicken Breasts , about 900 g
1 tbsp (15 mL) PC 100% Pure Safflower Oil
2 onions, sliced
1 can (796 mL) PC Blue Menu Diced Tomatoes
1 can (398 mL) PC Blue Menu Small Sweet Tender Peas , drained
1 can (341 mL) PC Blue Menu Peaches & Cream Whole Kernel Corn , drained

Instructions

  1. In bowl, whisk together vinegar, olive oil, 2 tsp (10 mL) of the Italian seasoning, and garlic. Pour mixture into large zippered plastic bag. Add chicken. Massage bag until mixture completely coats chicken. Place bag in glass baking dish. Refrigerate for 30 minutes, turning bag after 15 minutes.
  2. Preheat oven to 400°F (200°C).
  3. Remove chicken from marinade. Discard bag and marinade. Pat chicken dry with paper towel. In large oven-safe frying pan, heat safflower oil over medium-high heat. Cook chicken breasts for 2 minutes per side or until browned. Transfer chicken to a bowl. Set aside.
  4. Reduce heat under frying pan to medium. Add onions to pan; cook for 6 to 7 minutes, stirring often, or until golden. Stir in tomatoes and juices and remaining 1/2 tsp (2 mL) Italian seasoning. Cook for 5 minutes. Stir in peas and corn to combine. Add chicken breasts and their juices to pan, nestling chicken breasts among the vegetables. Cover. Bake in centre of oven for 15 to 17 minutes or until chicken is cooked through.
  5. To serve, spoon about 3/4 cup (175 mL) ragout onto each of six plates or shallow bowls. Top with whole chicken breast, or slice each breast before placing on top of ragout.

Chef's Tips

 

Nutritional Information

Per serving
Calories 370 Cal
Fat 12 g
Sodium 100 mg
Carbohydrate 26 g
Fibre 4 g
Protein 39 g