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The Washington Post

Root Vegetable and Chicken Ragout With Dried Cranberries

Root Vegetable and Chicken Ragout With Dried Cranberries 6.000

Astrid Riecken for The Washington Post

Nourish Jan 29, 2014

Cranberries bring a tart element, apple cider adds sweetness and cumin provides earthiness in this hearty winter stew.

Serve with noodles or country bread.

Make Ahead: As do most stews, this one tastes even better after a day's refrigeration.


Servings:
6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings; makes about 8 cups

Ingredients
  • 2 teaspoons ground cumin
  • 1/2 teaspoon kosher salt, plus more as needed
  • 1/2 teaspoon freshly ground black pepper, plus more as needed
  • 1 1/4 pounds boneless, skinless chicken thighs (large ones cut in half; small ones left whole), trimmed of excess fat
  • 2 tablespoons olive oil
  • 1 cup diced onion
  • 3 tablespoons flour
  • 8 ounces parsnips, scrubbed well and cut into 1/2-cubes
  • 8 ounces carrots, scrubbed well and cut into 1/2-inch cubes
  • 8 ounces rutabagas, peeled and cut into 1/2-inch cubes
  • 1 1/2 cups apple cider
  • 1 1/2 cups homemade or no-salt-added chicken broth
  • 1/2 cup dried sweetened cranberries, coarsely chopped

Directions

Position an oven rack in the bottom third of the oven; preheat to 325 degrees.

Combine the cumin, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl.

Lay the chicken out on a large piece of aluminum foil or a platter. Generously sprinkle the chicken pieces on both sides with the cumin spice mix.

Heat 1 tablespoon of the oil in a large, nonstick skillet over medium-high heat. Once the oil shimmers, add half of the chicken, taking care not to crowd the pieces. Cook for 3 to 4 minutes, turning the pieces once or twice, until they brown and lose their raw look. Transfer to a clean plate; add the remaining chicken to the skillet and repeat the process.

Meanwhile, heat the remaining tablespoon of the oil in a 4-quart Dutch oven or ovenproof saucepan over medium-high heat. Once the oil shimmers, add the onion and a pinch of salt; reduce the heat to medium. Cook for about 6 minutes, stirring occasionally, until the onion is soft but not browned. Stir in the flour; cook for about 2 minutes, stirring.

Add the cubed parsnip, carrot and rutabaga along with the cider, broth, cranberries and the chicken, plus any accumulated juices. Season lightly with salt and pepper. Once the mixture starts to bubble, cover and transfer to the oven. Bake for 45 to 55 minutes or until the vegetables are tender.

Serve hot.


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Recipe Source

From Nourish columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

Avg. Rating (8)

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Nutritional Facts

Calories per serving: 310


% Daily Values*

Total Fat: 9g 14%

Saturated Fat: 2g 10%

Cholesterol: 80mg 27%

Sodium: 300mg 12%

Total Carbohydrates: 36g 12%

Dietary Fiber: 5g 20%

Sugar: 21g

Protein: 21g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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