Ragout of chicken leg & thigh, chick peas, mushroom, leek & tomato
- 1 whole chicken
- 1 leek
- 12 mushrooms
- 1 tin chopped tomatoes
- 1 tin chick peas
- 50 ml olive or rapeseed oil
- salt & pepper to taste
- 4 sprigs fresh tarragon
- 3 sprigs flat leaf parsley (oregano, curly parsley and thyme will also work well)
- 1 white onion
- 1 stick celery
- 1 lemon
- 500 ml water
- For the Chicken:
- Separate the leg and thigh meat from the carcass.
- Season with salt & white pepper.
- Place in an oven ware dish, cover with water.
- Cut the lemon into four pieces and add to the dish with the celery & half the onion.
- Cover with foil and braise in a pre-heated oven at 170C for 1 hour 30 mins or until the meat falls from the bone.
- Now take the chicken breast off the bone, remove the skin and butterfly the breast in half.
- Cover each half with cling film and bat out thin with a rolling pin or meat bat.
- You should be left with four scaloppini.
- The Ragout:
- Heat a heavy based pot and add a drizzle of olive oil.
- Roughly chop up the remaining onion and sweat without colour.
- Season with salt and pepper.
- When the onion is soft add the mushrooms whole (remove the root first)
- Chop up the white of leek and wash, drain then add to the mushroom & onion.
- Cook for 3 mins then add the chick peas and chopped tomatoes.
- Cook on a low heat for 30 mins stirring every 5 mins.
- Whilst the ragout is cooking heat a heavy based non-stick frying pan.
- Add a drizzle of olive oil.
- Season each side of the chicken scaloppini and one by one add to the hot pan.
- Cook for 3-4 minutes each side. You're looking for a nice golden brown colour on each side and cook thoroughly.
- When the chicken scaloppini are cooked set aside for 2 minutes covered with tin foil to rest.
- Pull the leg and thigh meat from the bone and add to the ragout.
- Now add the tarragon and parsley, mix well and adjust seasoning.
- To serve spoon the ragout into a deep bowl and top with one scaloppini and a sprig of flat leaf parsley or coriander.
1. Replace Chicken with Veal or Pork
2. You can replace Chick Peas with Lentils or mixed beans. Just be sure to soak the beans or lentils for a few hours before cooking and cook thoroughly before adding to the ragout.
3. To save time on the day prepare the chicken leg and thigh confit the day prior or simply buy 2 chicken fillets from your local butcher. This way you won't need to butcher the chicken yourself. Downside is you won't have the gorgeous confit meat in the ragout.
More by Gary O'Hanlon:
- Chicken Quesadilla with Sour Cream and Tomato Salsa
- Chicken Picatta with Broccoli, Champ Potatoes and Flat Parsley
- Coq Au Vin