Written by adam on Mar 29, 2008
Fragrant Chicken Ragout with Hominy
Filed Under: Recipes
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Rarely does my wife ever exclaim about my food being good. I guess it's just that it is so good so often, I'm finding it difficult to meet those expectations. :) This dish I just through together cause I needed to use up some chicken and various canned good. Worked out well and smelled wonderful.
Inredients:
- 3 boneless skinless chicken breasts, cut into strips
- 1 can diced tomatoes, drained
- 1 can yellow hominy, drained
- 1/2 cup white wine
- 1/2 cup chicken broth
- 4 TBSP Olive Oil
- 2 TBSP flour
- 1 large red onion, sliced thin
- 2 cloves garlic, smashed
- 1 Tsp. salt
- 1/2 Tsp. black pepper
- 1 Tsp. cinnamon
- 1/2 Tsp. Cardamon
- 1/2 Tsp. dried thyme
- 1 stalk fresh rosemary
Preheat oven to 325 degrees. Season the chicken with the cinnamon, salt, pepper, thyme and cardamom. Heat the olive oil over medium high heat in a large oven proof dutch oven or enamel coated pot. Brown the chicken in the hot oil for about 6-8 minutes. Add the flour, onion, garlic, tomatoes and hominy and cook for about 2-3 minutes until slightly softened.
Add the broth, wine, and rosemary stalk and stir well. Bake in oven for about 1 hour. The chicken should be fall apart tender. Serve over rice.
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Since winter of 2004, I have been exploring the world of cooking and helping out my fellow men in their quests to better themselves in the kitchen. My name is Adam Byrd, you can learn more about me and my mission on my