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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 325.2
  • Total Fat: 7.8 g
  • Cholesterol: 49.3 mg
  • Sodium: 1,076.1 mg
  • Total Carbs: 32.5 g
  • Dietary Fiber: 4.9 g
  • Protein: 23.7 g

View full nutritional breakdown of Chicken Ragout w/ Green Olives calories by ingredient
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Chicken Ragout w/ Green Olives

Submitted by: DCBOHART

Introduction

I used a store-bought roasted chicken for this, discarded the skin and shredded the meat. The original recipe called for breading and sauteing diced chicken, but if you boil or roast it, you don't have to have the extra oil. I used a store-bought roasted chicken for this, discarded the skin and shredded the meat. The original recipe called for breading and sauteing diced chicken, but if you boil or roast it, you don't have to have the extra oil.
Number of Servings: 4

Ingredients

    12 oz. boneless, skinless chicken breast, cooked
    1 T. canola oil
    1 medium onion, cut into wedges
    2-3 garlic cloves, minced
    2 medium tomatoes, peeled, seeded & chopped
    1 T. tomato paste
    3/4 c. white wine
    3/4 c. chicken broth
    2 potatoes, peeled and chopped
    2 large carrots, sliced
    1/2 t. dried thyme
    1/2 c. pimiento-stuffed green olives, halved
    1 T. lemon juice

Directions

Heat canola oil in a saucepan; add onion and garlic and cook for 5 minutes. Add tomatoes and tomato paste and cook for 5 minutes more, stirring occasionally. Add wine, chicken broth, potatoes, carrots and thyme to the pan. Bring to a boil and reduce heat. Cover and simmer for 15 minutes; add cooked chicken. Cover and simmer for 15 minutes more, or until vegetables are tender. Add the olives and lemon juice; heat through. Serves four.

Number of Servings: 4

Recipe submitted by SparkPeople user DCBOHART.






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