Classic Chicken Ragoût Recipe: Simple & Flavorful

INGREDIENTS

2 tablespoons all-purpose flour 1/4 teaspoon salt 1/2 teaspoon poultry seasoning 1/4 teaspoon black pepper 4 boneless skinless chicken thighs (about 1-1/2 pounds) 1 teaspoon olive oil 1 can (15 ounces) whole tomatoes, undrained 1 can (14-1/2 ounces) chicken broth 2 cups quartered mushrooms 2 medium carrots, sliced 1 large onion, diced 1/2 to 3/4 teaspoon dried thyme leaves 1 bay leaf 2 cups hot cooked rice

PREPARATION:

1. Combine flour, salt, poultry seasoning and pepper on sheet of waxed paper. Coat chicken thighs with flour mixture.
2. Heat oil in large saucepan over medium heat. Add chicken; cook and stir about 10 minutes or until chicken is browned on all sides. Remove chicken; drain fat from saucepan.
3. Return chicken to saucepan. Add tomatoes with juice, chicken broth, mushrooms, carrots, onion, thyme and bay leaf; stir to break up tomatoes. Bring to a boil; reduce heat to low. Cover and simmer 30 minutes or until vegetables are tender and chicken is no longer pink in center, stirring occasionally. Discard bay leaf. Serve over rice.

This recipe appears in: French NUTRITIONAL INFORMATION: Sodium 817 mg Protein 20 g Fiber 3 g Carbohydrate 40 g Cholesterol 57 mg Total Fat 9 g Calories 313 DIETARY EXCHANGE: Meat 2 Vegetable 3 Starch 1-1/2 Fat 1/2