Chicken Ragout (Ragu Gà)
Tender pieces of chicken in a tomato based sauce with carrots, onions and shallots.
Servings: 2
Ingredients
Ingredients for the chicken marinade:
- 6 chicken thighs I used boneless, skinless. But you can use bone-in, skin on if you prefer.
- 2 tsp fish sauce
- 1 tsp pepper
- 3 tbsp vegetale oil
- 2 tsp freshly chopped garlic
- ½ tsp chopped shallot
- 1 tsp chili garlic sauce
Ingredients for making the chicken ragout:
- 3 medium chopped carrots
- 2 bay leaves
- 1 chopped white onion
- 1 tbsp butter
- ½ chopped shallot
- 1 tsp chicken powder
- 2 cups chicken broth
- 2 tsp fish sauce
- ¾ tsp salt
- ¼ tsp pepper
- 2 tbsp tomato paste
Instructions
Instructions to marinade the chicken:
- Sprinkle a generous amount of salt on the chicken thighs. Gently rub then wash the salt off using warm water. Pat the chicken thighs dry with a paper towel. Set them aside to prepare the marinade.
- Combine fish sauce, pepper, oil, chopped garlic, chopped shallot and garlic chili sauce in a bowl. Mix well.
- Place the chicken thighs in a ziplock plastic bag and pour the marinade in. Close the ziplock bag and move the chicken pieces around inside the bag to make sure they are coated in the marinade.
- Store the ziplock bag in the refrigerator overnight to marinade.
Instructions for making the chicken ragout:
- Place butter into a pot to melt. Add to the butter, chopped onion, chopped shallot, ¼ tsp salt and ¼ tsp pepper. Let them saute for 3 minutes.
- Add the marinated chicken, tomato paste, bay leaves and chicken broth to the pot. Stir to combine all the ingredients.
- Close the lid and let the chicken cook until done. Approximately 30 minutes.
- After the chicken is cooked through, add the chopped carrots.
- Close the lid and let the carrots cook until they are tender. Approximately 15 minutes.
- After the carrots are soft, add the chicken powder, 2 tsp of fish sauce and ½ tsp salt. Give the broth a taste and adjust seasonings accordingly if needed.
- Serve with a side of homemade bread or over Jasmine rice.