Julia Child Chicken Ragout with onions

I found a new idol. Well, she's not really new but I idolize her now. Now I believe that her recipe is worth to cook and if we follow the recipe, It can't go wrong.

This dish will taste much better using chicken thigh but I only have chicken breast in my fridge. Not bad but I strongly feel that using thigh is better. Next time thigh it will be. I also didn't use red wine but I used Rose wine instead because that's the only one I have in my pantry. I am a firm believer in using up what's available.

The taste is wonderful and hubby and I had it at 1:30 am. Nocturnal chef living up to her name.

Ingredients

• 2 -3 lbs chicken parts ( I prefer thighs)
• 2 tablespoons butter
• 1 tablespoon extra virgin olive oil
• 3 cups sliced onions
• 2 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon thyme
• 1/3 cup canned tomato puree or 1/3 cup tomato sauce ( I used can plum tomatoes)
• 3 cups chianti wine or dry red wine ( I used Rose Wine)
• 1 1/2 cups chicken stock
• kosher salt
• black pepper

for thickening of sauce

• 1 1/2 tablespoons flour
• 1 tablespoon melted butter or 1 tablespoon wine

Directions:

1 Brown chicken in large skillet on both sides in butter and oil.

2 Remove chicken from pan and set aside, leaving the liquid in the pan.

3 Add onions to the pan and saute till tender on moderate heat.

4 Drain liquid over sieve into small bowl.

5 Remove any unwanted fat.

6 Set liquid and onions aside in different bowl.

7 Season the chicken parts with salt/pepper and return to pan.

8 Add tomato sauce, garlic, bay leaves, and thyme.

9 Add enough wine and chicken stock to cover chicken parts.

10 Simmer for at least 20 minutes uncovered.

11 Remove chicken and place on platter.

12 Pour juices and onions into saucepan and adjust seasonings.

13 You may add more garlic, thyme, salt and pepper.

14 In small bowl whisk together flour and butter (or wine).

15 Add to the sauce and simmer until the sauce coats the back of a spoon.

16 You may need to double the thickening agents if you have lots of juice.

17 Pour sauce over chicken on platter and garnish with parsley.

18 Serve with rice and crusty bread.

Ahead-of-time note: If you are not serving shortly, set aside uncovered. Or, for later serving, refrigerate uncovered. Cover when chilled.

Serving: Before serving, reheat, basting the chicken with the sauce; simmer a few minutes to rewarm nicely but not to overcook.