Chicken Vegetable Ragout

4 servings

Mop up the thick well-seasoned sauce with some crusty French bread.

• 2 pounds skinless boneless chicken breasts, 8
     halves cut into thirds (or chicken tenders)
• 2 Tablespoons canola oil
• 1 cup chopped large onion
• 8 ounces quartered fresh mushrooms
• 2 cloves minced garlic
• 1 teaspoon dried thyme, crushed
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1 bay leaf
• 2 cups fat-free chicken broth
• 1/2 cup white grape juice
• 4 medium carrots, cut in 1-inch chunks
    (or use a 6mm Cuisinart blade)
• 4 medium peeled parsnips, cut in 1-inch chunks
    (or use a 6mm Cuisinart blade)
• 1/3 cup fat-free chicken broth
• 3 Tablespoons flour
•    Snipped parsley

Rinse chicken; pat dry with paper towels. In a 4 1/2-quart Dutch Oven cook chicken pieces over medium heat in hot oil for about 15 minutes or until chicken is lightly browned, turning occasionally to brown evenly. Remove chicken and set aside.

Add the onion, mushrooms, garlic, thyme, pepper, salt and bay leaf to Dutch oven; cook 5 minutes or until vegetables are tender. Carefully stir in the 2 cups of chicken broth and the white grape juice. Add carrots and parsnips. Return chicken to Dutch oven. Bring to boiling; reduce heat. Cover and simmer for 30-35 minutes; or until chicken is no longer pink inside and vegetables are tender.

Using a slotted spoon, transfer chicken and vegetables to a serving dish; keep warm. Discard bay leaf. Combine 1/3 cup chicken broth with flour. Stir into broth mixture. Cook and stir till thickened bubbly; cook and stir 1 minute more. Spoon sauce over chicken and vegetables. Garnish with snipped parsley

Bon appetit!