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Sprinkle chicken evenly with salt and pepper. It can turn a really bad day around for you and just make you feel so much better," she continues. It's a great way to use leftover chicken or turkey.
To get started with this recipe, we must first prepare a few components. You can have kc one-pot chicken ragù à la king using 12 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make KC One-Pot Chicken Ragù à la King:
- Take 1/2 lb. bacon, chopped
- Get 2 Tbsp. extra-virgin olive oil
- Take 1 1/2 lbs. bone-in, skin-on chicken thighs (about 4)
- Make ready 1 tsp. kosher salt
- Make ready 1/2 tsp. black pepper
- Prepare 2 medium yellow onions, finely chopped
- Take 1 fennel bulb, thinly sliced
- Prepare 6 thyme sprigs
- Take 1/2 cup dry white wine (optional)
- Take 1/2 cup full-fat coconut milk (from 1 well-shaken and stirred can)
- Get 1 cup frozen green peas
- Prepare 12 oz. gluten-free pasta
Kristin Cavallari's One-Pot Chicken Ragù à la King Eden Grinshpan's Fattoush Salad with Tomatoes & Peaches Danny Seo's Edible Maple & Chocolate Chip Cookie Dough King Ranch Chicken Recipe Hailing from an era when casseroles were king, this cheesy, chicken, Tex-Mex dish still reigns supreme at church suppers and neighborhood potlucks.. potato, green beans and feta cheese in only one pot and save both space and cleanup. You can decrease the sodium by using less anchovy paste or by replacing it with the. Serve this delicious chicken and chorizo ragu over rice or pasta as an easy midweek dinner for the family.. This simple one-pot chicken uses the whole bird and poaching keeps it succulent.
Steps to make KC One-Pot Chicken Ragù à la King:
- Heat a large Dutch oven over medium heat. Add bacon, and cook, stirring often, until crispy, about 8 minutes. Use a slotted spoon to transfer bacon to a plate lined with paper towels, leaving drippings in pot.
- Add oil to drippings over medium-high heat. Sprinkle chicken evenly with salt and pepper. Place chicken, skin-side down, in hot oil and cook, undisturbed, until golden brown, about 5 minutes per side. Transfer chicken to a plate.
- Add onions and fennel to pot, and cook, stirring occasionally, until soft, 5 to 8 minutes. Add thyme and wine; cook until wine has reduced by half, about 5 minutes.
- Return chicken and bacon to pot, and add enough water to barely cover ingredients. Simmer, partially covered, over medium until chicken is tender, about 30 minutes.
- Transfer chicken to a plate, and let cool slightly, about 5 minutes. Add coconut milk to mixture in pot, and cook until it reduces slightly, about 6 minutes. Meanwhile, shred chicken, discarding skin and bones. Add shredded chicken and peas to pot.
- Cook pasta according to package directions. Rinse and drain. Remove and discard thyme sprigs. Stir pasta into ragù mixture; serve immediately.
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