Monday, March 18, 2013

Chicken, Artichoke, and Tomato Ragout

If the late winter weather has you down, this hearty ragout should cheer you right up.  Canned tomatoes and frozen artichoke hearts are a nice little way to cheat and sneak spring flavor onto your plate, even before spring officially arrives.

  • 3 Gardein Tuscan chicken breasts (without sauce)
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 cup coarsely chopped onion
  • 2 minced garlic cloves
  • 1 cup vegan chicken broth (such as Imagine)
  • 1/4 cup vegan dry white wine 
  • 3 tablespoons tomato paste
  • 1/2 teaspoon dried basil
  • 1 (28-ounce) undrained can diced tomatoes
  • 1 bay leaf
  • 1 (9-ounce) package frozen artichoke hearts
1. Heat the olive oil in a Dutch oven over medium-high heat.  Cut the chicken into bite-sized pieces and sprinkle evenly with the black pepper.  Add to the pan, along with the onion and garlic; saute for 6 minutes.

2. Stir in the broth, white wine, tomato paste, basil, canned tomatoes, and bay leaf.  Bring to a boil.  Reduce heat and simmer for 20 minutes, until thick, stirring occasionally.

3. Stir in the artichoke hearts and cook for a final 5 minutes.

Note: No need to thaw the artichokes first; the frozen veggies will cook quite quickly in the warm stew.

4. Discard the bay leaf before ladling the ragout into bowls.

Nutrition Info:
4 servings (1 and 1/2 cups), Calories 252

Tasting Notes:
Easy and all-purpose, but a little bland. Certainly increase the dried basil, and consider adding other herbs or spices into the mix. A little lemon juice would brighten up the broth in a nice way, and the stew is missing a salty or briny element. But if you like artichokes and Gardein chicken, you'll still enjoy this dish.


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