Entrées Side Dishes

Spring Chicken and White Cheddar Ragout

  • 1:05 TIME
  • 10 portions



Butter3 1/3 oz
Chicken Thighs, boneless, seasoned3 1/3 lbs
Carrot, diced3 1/3 oz
Celery, diced3 1/3 oz
Onions, diced6 2/3 oz
Flour1 2/3 cups
Minor's Prepared Chicken Base27 fl oz
Stouffer's White Cheddar Mac & Cheese - warmed33 oz
Asparagus, blanched, 1" pieces14 oz
Cherry Tomatoes, sliced10 oz


  1. In a large, deep pan, heat butter and sear chicken until crisp on both sides.  Remove from pan and set aside.
  2. Add carrot, celery an donion to pan and saute 2/3 minutes.  Add flour and continue to cook 3-4 minutes.
  3. Add chicken base and stir until slightly thickened.
  4. Return chicken thighs to the pan and bring to a simmer. Simmer for 30 minutes, until internal temperature is 165°F.  
  5. Remove chicken from the pan, add Stouffer's White Cheddar Mac & Cheese. Stir to incorporate. Add asparagus tips.

To serve put 8 oz Stouffer's White Cheddar Mac & Cheese in bowl, top with chicken thigh, 1 oz cherry tomatoes and scallions.