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RAGOUT OF CHICKEN AND SPRING VEGETABLES

Posted by Chefnettie on March 7th, 2010

Ingredients:

1 chicken (3 lbs.) cut into pieces, back and wings discarded (or save for soup or to make a broth later)
3T wheat flour or all purpose flour
2t. Cafe Netties Classic European Classic saltless seasonings
Pepper to taste
1 tablespoon olive oil
1/2 lb. French green beans (haricots verts), trimmed (see note)
2 parsnips, peeled and diced
1 yellow summer squash, diced
1 zucchini, diced
1 cup small red pearl onions, peeled
2 small carrots, peeled, diced
1 cup fresh mushrooms, quartered
3 cloves garlic, minced
1 cup dry white wine
2 cups chicken stock or canned low-salt chicken broth
2 teaspoons fresh thyme leaves, chopped (see note)
3 medium-sized sweet potatoes, peeled, cut in large cubes
1/2 cup (1 stick) corn oil margarine, melted
1/2 cup firmly packed dark brown sugar
1 tablespoon peeled and minced ginger root
Fresh thyme sprigs for garnish

Directions:
1. Remove skin and visible fat from chicken.
2. Cut breast halves in half crosswise.
3. On a plate mix flour and seasonings and pepper.
4. Dredge chicken in mixture, shaking off excess.
5. Heat oil in large heavy skillet over medium-high heat.
6. Add chicken pieces and cook until golden brown on one side, about 5 minutes.
7. Turn chicken over and continue to cook, turning, until browned on all sides.
8. Using a slotted spoon, remove from skillet.
9. Add vegetables and garlic to skillet and saut� until golden, about 10 minutes.
10. Return chicken to skillet.
11. Add wine and boil until liquid is reduced to a glaze, about 10 to 15 minutes.
12. Add chicken stock and thyme and simmer until chicken is cooked through and vegetables are tender, about 10 minutes.
13. While chicken simmers, cook sweet potatoes in boiling salted water until firm but thoroughly cooked, 10 to 15 minutes.
14. Drain.
15. Combine melted margarine, brown sugar and ginger root.
16. Mix potatoes with ginger mixture.
17. Season to taste with any of chef netties saltless seasonings
18. Divide sweet potato mixture among four plates, spooning them into the center.
19. Remove vegetables and chicken from skillet with slotted spoon and arrange around potatoes.
20. Boil chicken liquid until slightly thickened, about 5 minutes.
21. Season to taste with salt and pepper and pour over chicken and vegetables.
22. Garnish with thyme sprigs.

Makes 4 servings.

Nutrition Information Per Serving: Calories: 830; Fat: 34 grams;

Cholesterol: 84 milligrams; Sodium: 934 milligrams.

Note: If French green beans are unavailable, use string beans, cut in half. For Ashkenazim, string beans are generally permitted to be consumed during the Passover festival, but other types of beans are not, as they fall into the Kitniyot category as legumes, along with peas.

Note: If fresh thyme is unavailable, substitute 1 teaspoon dried.

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