Chicken ragout with fried chicken drumsticks and vegetables
A hearty and flavorful chicken ragout served with crispy fried chicken drumsticks, sautéed onions, bell peppers, and greens.
Instructions
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Prepare the Fried Chicken Drumsticks
- Season chicken drumsticks with salt, pepper, and your choice of spices or herbs.
- In a skillet, heat oil over medium-high heat.
- Add the seasoned chicken drumsticks to the skillet and fry until golden brown and cooked through, about 12-15 minutes per side.
- Once cooked, transfer the drumsticks to a plate lined with paper towels to drain excess oil.
- Prepare the Fried Chicken Drumsticks
- Season chicken drumsticks with salt, pepper, and your choice of spices or herbs.
- In a skillet, heat oil over medium-high heat.
- Add the seasoned chicken drumsticks to the skillet and fry until golden brown and cooked through, about 12-15 minutes per side.
- Once cooked, transfer the drumsticks to a plate lined with paper towels to drain excess oil.
- Make the Chicken Ragout
- In the same skillet, add a bit more oil if needed.
- Sauté diced onions until translucent, then add sliced bell peppers and cook until slightly softened.
- Add diced chicken breast to the skillet and cook until browned on all sides.
- Pour in chicken broth and diced tomatoes, and bring to a simmer.
- Season with salt, pepper, and your choice of herbs or spices (such as thyme, rosemary, or paprika).
- Cover and let the ragout simmer for 20-25 minutes, allowing the flavors to meld together and the sauce to thicken.
- Sauté the Greens
- In a separate skillet, heat oil over medium heat.
- Add greens of your choice (such as spinach, kale, or Swiss chard) and sauté until wilted.
- Season with salt, pepper, and a splash of lemon juice for brightness.
- Serve
- Arrange the fried chicken drumsticks on a serving platter.
- Spoon the chicken ragout over the drumsticks.
- Serve alongside the sautéed greens.
- Garnish with fresh herbs, if desired, and enjoy your hearty meal!
Recipe notes
- Feel free to customize the spices and herbs used in both the fried chicken and the ragout according to your taste preferences.
- You can add other vegetables to the ragout, such as carrots, mushrooms, or zucchini, for extra flavor and nutrition.
- If you prefer boneless chicken thighs, they can be used instead of chicken drumsticks for frying.
- For a thicker sauce in the ragout, you can mix a tablespoon of cornstarch with a bit of water and add it to the simmering sauce to thicken.
- This dish pairs well with crusty bread or fluffy rice to soak up the flavorful sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Ingredients
Scaled from 1 serving
Measurement system
For the Fried Chicken Drumsticks:
- 2 chicken drumsticks
- Salt and pepper to taste
- Your choice of spices or herbs (such as garlic powder, paprika, or thyme)
- 1 tablespoon oil, for frying
For the Chicken Ragout:
- 1 large onion, diced
- 1 bell pepper, sliced
- 1 boneless, skinless chicken breast, diced
- 1 cup chicken broth
- 1 can (14 oz) diced tomatoes
- Salt, pepper, and herbs or spices to taste
- 2 tablespoons oil, for sautéing
For the Sautéed Greens:
- 2 cups greens (spinach, kale, Swiss chard, etc.), washed and chopped
- 1 tablespoon oil
- Pinch of salt and pepper to taste
- 1 tablespoon lemon juice