s CHICKEN POT PIE RAGU ***
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s CHICKEN POT PIE RAGU ***
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Ingredients
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Instructions *** 4-9-17 good, different, would be better with some more seasoning andf perhaps more peas *** Chicken Pot Pie Ragu 35min COOK TIME 15min PREP TIME 4 SERVINGS Ingredients 3 tablespoons butter 1/4 cup panko 2 small carrots, quartered lengthwise and sliced 2 leeks, white and light-green parts only, thinly sliced 2 cloves garlic, finely chopped 1 teaspoon flour 1 cup heavy cream 3/4 cup chicken stock 1 pound boneless, skinless chicken thighs, cut into 1/2-inch cubes 1/2 cup frozen peas 1 1/2 teaspoons chopped fresh tarragon 12 ounces extra-wide egg noodles Preparation In a large skillet, melt 1 tbsp. butter over medium. Add the panko, season with salt and pepper and cook, stirring occasionally, until browned, about 3 minutes; transfer to a small bowl. In the same skillet, melt the remaining 2 tbsp. butter over medium. Add the carrots, leeks and garlic; season. Cook over medium, stirring occasionally, until the vegetables start to soften, about 3 minutes. Add the flour and stir until the vegetables are coated, 2 minutes. Add the cream and stock and bring to a boil. Cook over medium heat, stirring occasionally, until the liquid is reduced by half, about 8 minutes. Add the chicken, peas and 3/4 tsp. tarragon. Cook the ragu over medium-low heat, stirring occasionally, until the chicken is cooked through, about 8 minutes; season. Meanwhile, in a large pot of boiling, salted water, cook the noodles to al dente; drain. Return to the pot and toss with the ragu; season. Divide the pasta among bowls and top with the toasted panko and the remaining 3/4 tsp. tarragon. SEP 28, 2016 This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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