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Meal Part

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Ethnic Cuisines

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Tuscan Style Roasted Chicken & Lentil Ragout

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Nutrition Facts

Serving Size: 1 cup (245 g )
Amounts Per Serving
Calories 150
Calories from Fat 40
% Daily Value*
Total Fat 4.5g 7%
Saturated Fat 1g 5%
Trans Fat 0g  
Cholesterol 50mg 17%
Sodium 710mg 30%
Potassium 500mg 15%
Total Carbohydrate 9g 3%
Dietary Fiber 3g 12%
Sugars 2g  
Protein 17g  
Vitamin A 4% Vitamin C 25%
Calcium 4% Iron 6 %
*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: 1 Gallon
Serving Size: 1 cup


Amount Ingredients
2 1/2 qts. Water
4 Tbsp. Custom Culinary® Master's Touch® Chicken Base
1 Tbsp. Custom Culinary® Gold Label Mirepoix Base
4 lbs. Chicken Breasts (4 oz.), 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. Leeks, Whites Only, 1/8" Diced
1 lb. Baby Carrots, Whole
4 Tbsp. Tomato Paste
2 each Lemons, 1/2" Slices
2 1/2 cups Lentils
2 each Bay Leaves
1 tsp. Black Pepper, Ground
1 tsp. Caraway Seeds
1 Tbsp. 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: 9801 Gold Label Mirepoix Base, 0117 Master's Touch® Chicken Base

Alternate Product Options: 9117 Gold Label Chicken Base, 0157 Chef's Own™ Select Chicken Base


  1. In a 4" deep Hotel pan or braising pan, combine Gold Label Mirepoix Base & Master's Touch® Chicken Base with water and poach chicken until internal temperature reaches 165° F. Remove and chill, save poaching liquid. Shred chicken and refrigerate.
  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 to blend thoroughly.
  3. Add lemons, lentils, bay leaves, salt, pepper, caraway seeds to the 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.
No Gluten Ingredients

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