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Braised Chicken Breasts in Tasty Mirepoix Ragout
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Prep Time:
25 minutes
Cook Time:
120 minutes
Total Time:
145 minutes
White wine braised chicken breasts, perfect over potatoes or pasta.
Ingredients:
  • 4 boneless, skinless chicken breast halves
  • salt and pepper to taste
  • 1 cup all-purpose flour
  • 3 tablespoons olive oil
  • 2 cups diced onion
  • 1 cup diced celery
  • 1 cup diced carrots
  • 2 tablespoons finely chopped garlic
  • 3 bay leaves
  • 1 teaspoon dried thyme
  • 1 cup dry white wine
  • 2 (32 fluid ounce) containers chicken broth
Instructions:
  • Season the chicken breasts with a generous amount of salt and pepper, followed by coating them thoroughly in flour. Next, heat 2 tablespoons of oil in a Dutch oven and carefully fry the chicken breasts until they achieve a beautiful golden-brown color, approximately 5 minutes per side. Once done, transfer the chicken to a plate and let them rest.
  • Pour in the last tablespoon of oil into the pan and saute the onions for 2 minutes. Add in the celery and carrots, cook for an additional minute. Season with garlic, bay leaves, thyme, and salt and pepper to your liking. Cook for one more minute.
  • Using white wine, deglaze the pot by stirring until all the flavorful bits are released, then add the chicken broth and simmer for 90 minutes.
  • Simmer the chicken breasts in the pan for 30 minutes until the sauce thickens and coats the chicken, spooning the sauce over the chicken as needed to ensure it's fully covered. Aim for a stew-like consistency for the ragout.

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