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Fruited Chicken Ragoût

Fruited Chicken Ragoût

Oxmoor House JANUARY 1999

  • Yield: 6 servings

Ingredients

  • 6 skinned and boned chicken breast halves
  • 3/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon ground red pepper
  • 1/4 cup vegetable oil, divided
  • 1 medium onion, cut into thin wedges
  • 3 cloves garlic, minced
  • 1 cup dried apple rings, finely chopped
  • 1/2 cup dried cranberries
  • 2 cups chicken broth
  • 1/4 teaspoon ground allspice

Preparation

Place chicken breast halves between two sheets of heavy-duty plastic wrap, and flatten to 1/4" thickness, using a meat mallet or rolling pin.

Combine flour, salt, and red pepper in a shallow dish; dredge chicken in mixture, shaking off excess.

Heat 2 tablespoons oil in a large skillet over medium-high heat until hot; add half of chicken, and brown on both sides. Remove from skillet, and set aside. Repeat procedure with remaining 2 tablespoons oil and chicken.

Place half of chicken in bottom of a 3 1/2- or 4-quart electric slow cooker; top with onion, garlic, dried apple, and dried cranberries. Top with remaining chicken. Combine chicken broth and allspice; pour over chicken.

Cover and cook on HIGH setting for 2 1/2 to 3 hours. Or cook on HIGH setting for 1 hour; reduce heat and cook on LOW 4 to 4 1/2 hours. Serve with hot cooked rice, if desired.

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Fruited Chicken Ragoût recipe

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