Spring Chicken and White Cheddar Ragout
Comforting yet sophisticated, white cheddar mac and cheese is topped with flavorful chicken thighs, asparagus, and sliced cherry tomatoes.
Ingredients
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Butter -- 3 1/3 oz
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Chicken thighs, boneless, seasoned -- 3 1/3 lb
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Carrots, diced -- 3 1/3 oz
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Celery, diced -- 3 1/3 oz
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Onions, diced -- 6 2/3 oz
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Flour -- 1 2/3 cup
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Minor’s® Chicken Base, prepared -- 27 fl oz
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Stouffer’s® White Cheddar Mac & Cheese, warmed -- 33 oz
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Asparagus, blanched, 1-inch pieces -- 14 oz
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Cherry tomatoes, halved -- 10 oz
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Scallions, sliced, for garnish
Preparation
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1In a large, deep pan, heat butter and sear chicken until crisp on both sides. Remove from pan and set aside.
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2Add carrots, celery, and onion to pan and sauté 2–3 minutes. Add flour and continue to cook 3–4 minutes.
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3Add Chicken Base and stir until slightly thickened.
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4Return chicken thighs to the pan and bring to a simmer; cook 30 minutes, until internal temperature is 165°F.
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5Remove chicken from the pan. Add White Cheddar Mac & Cheese, stir to incorporate. Add asparagus.
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6For each serving, place 8 oz mac and cheese mixture in bowl, top with chicken thigh, 1 oz cherry tomatoes, and scallions.
Components
