Spring Chicken and White Cheddar Ragout
Celebrate the flavors of spring with this delightful chicken and white cheddar ragout. Comforting yet sophisticated, white cheddar mac and cheese is topped with flavorful chicken thighs, asparagus, and sliced cherry tomatoes. This dish pairs beautifully with crusty bread or rice, allowing you to soak up the creamy sauce and savor every bite.
This spring chicken and white cheddar ragout is a comforting and satisfying dish that celebrates the flavors of the season. With its tender chicken, vibrant vegetables, and creamy white cheddar sauce, it's a perfect choice for a cozy family dinner or a special occasion.
Ingredients
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Butter -- 3 1/3 oz
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Chicken thighs, boneless, seasoned -- 3 1/3 lb
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Carrots, diced -- 3 1/3 oz
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Celery, diced -- 3 1/3 oz
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Onions, diced -- 6 2/3 oz
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Flour -- 1 2/3 cup
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Minor’s® Chicken Base, prepared -- 27 fl oz
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Stouffer’s® White Cheddar Mac & Cheese, warmed -- 33 oz
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Asparagus, blanched, 1-inch pieces -- 14 oz
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Cherry tomatoes, halved -- 10 oz
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Scallions, sliced, for garnish
Preparation
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1In a large, deep pan, heat butter and sear chicken until crisp on both sides. Remove from pan and set aside.
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2Add carrots, celery, and onion to pan and sauté 2–3 minutes. Add flour and continue to cook 3–4 minutes.
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3Add Chicken Base and stir until slightly thickened.
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4Return chicken thighs to the pan and bring to a simmer; cook 30 minutes, until internal temperature is 165°F.
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5Remove chicken from the pan. Add White Cheddar Mac & Cheese, stir to incorporate. Add asparagus.
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6For each serving, place 8 oz mac and cheese mixture in bowl, top with chicken thigh, 1 oz cherry tomatoes, and scallions.
Components
