As the weather gets colder, I find myself craving meaty stews and thick, hearty soups.
Ragout (not to be confused with Ragu, which is a meat-based sauce for pasta) is French for stew, and although there may be differences in the cooking method, ragout and stew are pretty much the same thing.
This Chicken and Chorizo ragout, served with pasta, is one of my favourite comfort foods. There are a few steps involved in the preparation and cooking, but it’s really not difficult to make and you’ll be glad you did when you taste this deliciousness!
(Adapted from Taste magazine)
CHICKEN AND CHORIZO RAGOUT (Serves 6)
2 lbs of chicken breast/thighs, deboned, cut into serving size pieces
salt and black pepper
2 tbsp (30 ml) olive oil
1 lb (500 ml) cured chorizo, sliced into rounds
1 large onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
4 garlic cloves, minced
1 cup (250 ml) dry white wine
1 cup (250 ml) chicken stock
28 oz (796 ml) can diced tomatoes, including juice
4 thyme sprigs
½ tsp (2 ml) crushed dried red chilies
peel from 1 lemon, finely grated
parsley, minced, for garnish
1) Sprinkle chicken with salt and pepper. Heat oil in a large saucepan and sauté chicken pieces until golden, removing to a dish as pieces are done.
2) Sauté chorizo until lightly browned. Remove to chicken dish.
3) Add onion, carrots, celery and garlic to saucepan and sauté until onion is soft.
4) Deglaze pan with wine and boil uncovered until reduced by half. Add stock, tomatoes,
thyme, chilies and half the grated lemon peel. Stir to blend.
5) Return chicken and chorizo to pan along with any juices that may have collected and bring to a boil. Cover, reduce heat and simmer for 35 minutes or until chicken is cooked.
6) Transfer chicken and sausage to a bowl.
7) Boil pan juices until reduced and thickened. Remove thyme twigs and return chicken and sausage to pot.
This dish is best made ahead and refrigerated overnight for flavours to blend. Just reheat, sprinkle with minced parsley and the remaining lemon peel. Serve over pasta.