![](https://culinarytravelsinfrance.wordpress.com/wp-content/uploads/2011/01/832ab-saint-jean-de-luz.jpg?w=320&h=240)
Wine suggestions
Bergerac
Côtes du Ventoux Rouge, Blanc or Rosé
Gaillac
Jurançon
Coteaux de l’Hermitage (Rhone Valley)
17 Monday Jan 2011
Wine suggestions
Bergerac
Côtes du Ventoux Rouge, Blanc or Rosé
Gaillac
Jurançon
Coteaux de l’Hermitage (Rhone Valley)
12 Wednesday Jan 2011
Posted chicken stew, Louie, Ragoût, red wine
inChicken “Louie” in Red Wine Sauce
Famous Secret Ingredients
4 – 6 chicken thighs with skin (my preference is for thighs)
3 sprigs of thyme
1 bay leaf
Kosher or sea salt and cracked pepper
1 tbsp olive oil
1 tbsp butter
2 tbsp white flour
3/4 bottle of good red wine (leaving a glass or two for you)
1 cup of chicken stock
1/2 cup of tap water
1 (full) tsp red pepper flakes
1 large half onion diced (or half cup of shallots)
4 cloves of garlic finely sliced
1/2+ cup sliced mushrooms
dozen pearl onions
Black olives are optional
Serves 2 – 3 people and 1 golden retriever
Directions
03 Wednesday Mar 2010
You loved him in Mushroom Knows Best, Gone With the Thighs, An American Chicken in Paris, now enjoy the musical sequel, Ragout, The French Maquis…
CUT!! CUT!! this is not a Hollywood or Bollywood blog. It’s just bad. Next!!
The ragout with chicken, onions and red wine is a wonderful hearty, sturdy dish and perfect for those cold, damp and miserable days we see this time of year in Paris. You really don’t want to out but you know at your corner Bistro or Brasserie your going to find some great dinner dishes just like this one. Another great classic. Gathering around the table with friends to feast on this ragout is an awesome experience. A pichet of red, vin de maison here, perhaps an apero there, and pretty soon mes amis you will witness a marriage made in heaven.
Ragout is derived from the French verb ragoûter, which means “to stimulate the appetite.” How one would exactly go about doing this has not been made clear. But, a ragoût refers to a main-dish seasoned stew, usually made with meat, poultry, fish, and often vegetables. The basic method of preparation involves slow cooking over a low heat. The potential ingredients are many: ragouts may be prepared with or without meat, a wide variety of vegetables may be incorporated, and they may be more or less heavily spiced and seasoned. To illustrate this point, one eighteenth-century English dishes had a recipe on how “To make a Ragoo of Pigs-Ears” the prime ingredient of course being little piggy ears.
For 4 servings
45 min – 25 min prep
Ingredients:
2 ½ to 3 pounds frying chicken parts (thighs are good)
2 tbs. butter
1 tbs. olive oil or extra virgin olive
Kosher salt and freshly ground black pepper
2 large cloves of garlic, pureed
3 cups of sliced onions
2 bay leaves
1 tsp or so thyme
a touch of Cayenne powder
1 large ripe red unpeeled tomato, chopped, or 1/3 cup canned Italian plum tomatoes
3 cups young red wine (Zinfandel, Macon or Chianti type)
1 1/2 cups chicken stock
Fresh parsley sprigs or chopped parsley
Beurre manie for the sauce (1 ½ tbs. each flour softened butter blended to a paste)
For thickening of sauce
1 1/2 tbl flour
1 tbl butter or wine
Directions: