Ingredients
- 1 tablespoon CUSTOM CULINARY GOLD LABEL MIREPOIX BASE
- 4 tablespoon CUSTOM CULINARY GOLD LABEL SAVORY ROASTED CHICKEN BASE
- 2 1/2 quart water
- 4 pound chicken breasts, whole, boneless
- 4 ounce bacon slices, 1/4" diced
- 4 clove garlic, minced
- 8 ounce yellow onions, 3/8" diced
- 2 ounce celery, 3/8" diced
- 4 ounce leek, whites only, 1/8" diced
- 1 pound baby carrots, whole
- 4 tablespoon tomato paste
- 2 each lemons, 1/2" slices
- 2 1/2 cup French lentils
- 2 each bay leaves
- 2 teaspoon kosher salt
- 1 teaspoon black pepper, ground
- 1 teaspoon caraway seeds
- 1 tablespoon fresh parsley, finely chopped
- 2 tablespoon fresh thyme, finely chopped
- 12 ounce Roma tomatoes, peeled, seeded, 1/2" diced
- 12 ounce artichoke hearts, quartered
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Preparation Instructions
- Combine CUSTOM CULINARY GOLD LABEL MIREPOIX & SAVORY ROASTED CHICKEN BASES with water and poach chicken until internal temperature reaches 165° F. Remove and chill. Shred chicken and refrigerate. Save poaching liquid.
- 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.
- Add lemons, lentils, bay leaves, salt, pepper, caraway seeds and reserved poaching liquid. Simmer uncovered until lentils are tender, about 30 to 40 minutes.
- During the last 10 minutes of cooking, add parsley, thyme, tomatoes, artichokes and reserved shredded chicken. Adjust seasonings as needed.
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Savory Roasted® Bases Collection
Tuscan Style Roasted Chicken & Lentil Ragout
