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Ethnic Cuisines

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Tuscan Style Roasted Chicken & Lentil Ragout

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Nutrition Facts

Serving Size: 12 oz
Amounts Per Serving
Calories 200
Calories from Fat 50
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1.5g 8%
Trans Fat 0g  
Cholesterol 65mg 22%
Sodium 990mg 41%
Potassium 700mg 0%
Total Carbohydrate 13g 4%
Dietary Fiber 4g 16%
Sugars 0g  
Protein 24g  
Vitamin A 25% Vitamin C 20%
Calcium 6% Iron 20 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 10 Servings
Serving Size: 12 oz


Amount Ingredients
1 Tbsp. Custom Culinary® Gold Label Mirepoix Base
4 Tbsp. Custom Culinary® Gold Label Savory Roasted® Chicken Base
2 1/2 qt. Water
4 lbs. Chicken Breasts, Whole, Boneless
4 oz. Bacon Slices, 1/4" Diced
4 cloves Garlic, Minced
8 oz. Yellow Onions, 3/8" Diced
2 oz. Celery, 3/8" Diced
4 oz. Leek, Whites Only, 1/8" diced
1 lb Baby Carrots, Whole
4 Tbsp Tomato Paste
2 Lemons, 1/2" Slices
2 1/2 cups Lentils
2 Bay Leaves
1 tsp. Black Pepper, Ground
1 tsp. Caraway Seeds
1 Tbsp. Fresh Parsley, Finely Chopped
2 Tbsp. Fresh Thyme, Finely Chopped
12 oz. Roma Tomatoes, Peeled, Seeded, 1/2" Diced
12 oz. Artichoke Hearts, Quartered

Recommended Products: 9105 Gold Label Savory Roasted® Chicken Base, 9801 Gold Label Mirepoix Base


  1. Combine Custom Culinary® Gold Label Mirepoix Base and Savory Roasted® Chicken Base with water and poach chicken until internal temperature reaches 165° F. Remove and chill. Shred chicken and refrigerate. Save poaching liquid.
  2. In large, heavy saucepan, sauté bacon until fat is rendered. Add garlic, onions, celery, leek and carrots. Cook until the onions are translucent. Add tomato paste and stir thoroughly.
  3. Add lemons, lentils, bay leaves, pepper, caraway seeds and reserved poaching liquid. Simmer uncovered until lentils are tender, about 30 to 40 minutes.
  4. During the last 10 minutes of cooking, add parsley, thyme, tomatoes, artichokes and reserved shredded chicken. Adjust seasonings as needed.

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