Chicken ragout in red wine and vegetables

120 min
Type of dish: Birds, Vegetables
Temperature: Hot
Ingredients for 5 portions
Ingredients for portions/units
Broiler chicken 2.143 kg
Table salt 5.357 g
Plain flour 0.0 kg
Onion 0.143 kg
Garlic, bulb 0.714 ud
Red wine 0.214 l
Brown stock 0.714 l
Loaf bread 0.071 ud
Onion 0.071 kg
Carrots 0.036 kg
Green leek 0.429 ud
Bones 0.214 kg
Red wine 0.036 l
Water 0.714 l
Carrots 0.25 kg
Pods 0.179 kg
Frozen peas 0.143 kg
Table salt 2.857 g
Olive oil 0.036 l

For the ragout:

  • Prepare a stock.
  • Cut the chicken into small pieces.
  • Flour and sauté the chicken.
  •  simmer the onion and garlic cut into brunoise until tender and add a little flour and add the sautéed chicken, the red wine and the stock until covering everything.allow to cook uncovered.
  • Check that the meat come off the bone easily and adjust the flavour and thickness if desired.


  • Place the chicken on a plate and garnish with the vegetables.
  • Serve with fresh crusty bread.
Nutritional information (1 portion)
Fiber 10.59 g
Saturates 14.31 g
Monounsaturated fatty acids 28.28 g
Polyunsaturated fatty acids 17.41 g
Cholesterol 471.54 mg
Calcium 257.8 mg
Iron 8.59 mg
Zinc 5.29 mg
Vitamin A 934.82 ug
Vitamin C 59.63 g
Folic acid 231.38 ug
Salt (Sodium) 1003.79 mg
Sugars 19.12 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.