Chicken Ragout

posted by Eureka 03-24-99 9:37 PM

Chicken Ragout

2 Tbsp. canola oil
1 chicken cut up and skinned
1 (1.9 oz) envelope French onion soup mix
1 Tbsp. dried parsley
1 clove garlic, minced
2 C. water
1/4 cup dry sherry or wine
1 Tbsp. Dijon mustard

In a large skillet heat oil over medium-high heat.

Add skinless chicken; brown well on both sides. Remove chicken and drain liquid from pan.

Reduce heat to simmer.

Add soup mix, parsley, and garlic. Stir in water, sherry and mustard until blended.

Return chicken to pan. Cover and simmer 30 min or until chicken is done and juices run clear.

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line