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Ragout Of Chicken Thighs 'a la Nicoise

Source of Recipe

Internet


List of Ingredients

broth:
2 or more cup chicken broth

The ragout base:
2-3 tablespoons olive oil
3 medium leeks (white and tender green parts
only, quartered lengthwise, washed, and cut
into julienne match-stick size)
2 cup sliced onions (slice lengthwise, through the root)
4 large cloves of garlic, smashed, peeled, and minced
4 large tomatoes, peeled, seeded, juiced, cut into strips
2 or more tablespoon tomato paste, as needed for color and taste
salt
pepper
Italian herb seasoning
8 thighs fryer-broiler chicken, skinned and boned as previously described
1/4 cup or so fresh minced parsley



Recipe

Broth:
(Simmer bones and trimmings for 40 minutes in lightly salted water; strain,and degrease. Or use canned chicken broth.)

Warm the oil in a heavy 3- to 4-quart casserole or saucepan, stir in the leeks, onions, and garlic and simmer over moderately low heat for 5 minutes or more, until limp. Stir in the tomatoes, salt lightly, add 1/4 tsp. of the herbs, cover, and simmer 10 minutes or until the tomatoes have rendered their juices and the vegetables are tender. Taste very carefully and adjust seasoning, which should be reasonably strong and gutsy. Ahead-of-time note: May be completed 2 days in advance; keep covered and refrigerated.

To finish the ragout:
Salt the chicken meat lightly and bury it in the ragout base. Bring to the simmer, cover, and simmer 5 minutes. The chicken is done when springy rather than squashy to your finger. Taste carefully and correct seasoning. Serves 6. Ahead-of-time note: May be completed in advance and reheated, but be careful not to overcook.

To serve:
Serve the chicken pieces and vegetables over boiled rice or pasta, spooning some of the cooking juices over the meat, and decorating each piece with a big bunch of parsley. Accompaniments: fresh green beans, broccoli, spinach, or a green salad served separately.