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Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

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Chicken Ragout

Cummulative Rating
N/A
Servings
Makes 4 servings.
Difficulty
Easy

Ingredients

3 Tablespoons fresh parsley
1 Tablespoon fresh basil
2 Tablespoons sliced almonds, toasted
1/4 teaspoon salt
4 garlic cloves, coarsely chopped
1/2 ounce semi-sweet chocolate, chopped
1 Tablespoon olive oil
8 skinned chicken thighs
1 onion, chopped
1 red bell pepper, chopped
1 cup gf Chicken Stock
1/2 cup Cabernet Sauvignon
1 14.5 oz. can diced tomatoes, undrained
2 Tablespoons pitted green olives, chopped
2 Tablespoons red wine vinegar
Salt and freshly ground black pepper to taste

Directions

Place the parsley, basil, almonds, 1/4 teaspoon salt, garlic and chcolate in a food processor; process until finely chopped. Set aside.

Heat the olive oil in a large skillet over medium-high heat. Add the chicken thighs; brown on both sides, about 6 minutes per side. Remove the chicken from the pan and set aside on a plate. Add the onions to the pan; reduce the heat to medium. Sauté the onions for 6-8 minutes or until softened. Add the bell pepper; sauté for 5 minutes. Add the chicken thighs, chicken stock, wine and diced tomatoes along with their juices; bring mixture to a boil. Reduce heat and simmer for about 15-20 minutes. Add the parsley-chocolate mixture and cook for about 5 minutes. Stir in the olives and the red wine vinegar. Adjust seasonings with salt and freshly ground black pepper.

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