Chicken Ragu
1 2-1/2 lb. broiler fryer cut into quarters
salad oil
1 tsp salt
1/2 tsp dried thyme leaves
1/4 tsp coarsely ground black pepper
2 medium zucchini (about 10 oz. each)
3 medium carrots
1 large onion
2 tsp flour
1 28-oz. can Italian Plum tomatoes
1/2 c. football shaped pasta or other small pasta
fresh thyme sprigs for garnish
Remove skin and fat from all chicken pieces except wings. In nonstick
12-inch skillet over medium-high heat, heat 1 tablespoon salad oil
until hot. Add chicken, sprinkle with salt, dried thyme leaves and
pepper and cook until chicken is browned on all sides. Remove chicken
from skillet.
Meanwhile cut zucchini into 3/4-inch chunks. Coarsely chop carrots and
onion.
In hot drippings in skillet, cook zucchini until browned and tender.
Remove to bowl. In same skillet, in 1 more tablespoon hot salad oil
cook carrots and onion until they begin to brown.
In cup, stir together flour and 2 tablespoons water. To skillet, add
tomatoes with their liquid and flour mixture, stirring to break up
tomatoes. Return chicken to skillet. Over high heat, heat to boiling.
Reduce heat to low. Cover and simmer 10 minutes. Stir in pasta and
continue cooking 15 minutes longer or until pasta is just tender and
juices run clear when chicken is pierced with a knife. Stir in
zucchini, heat through. Garnish with thyme sprigs.
Makes 4 servings.
Enjoy
Sherri
--~--~---------~--~----~------------~-------~--~----~
Access the Recipes And More list archives at:
http://www.mail-archive.com/recipesandmore%40googlegroups.com/
Visit the group home page at:
http://groups.google.com/group/RecipesAndMore
-~----------~----~----~----~------~----~------~--~---
