Chicken and Fig Ragout
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Chicken and Fig Ragout
Chicken and Fig Ragout
1 tbsp. extra virgin olive oil
4 Raley's boneless, skinless chicken breasts
1 medium onion, chopped
1 (28- oz.) can Raley's Italian Peeled San Marzano Tomatoes
3/4 cup Chianti (or other hearty red wine)
1 tsp. dried sage
1 tsp. dried basil
1 tsp. marjoram
8 dried Mission figs, stemmed and quartered
3 cloves garlic, minced
Freshly ground sea salt to taste
Freshly ground pepper to taste
Nob Hill Trading Co. Pasta (any variety), cooked according to instructions
Parmigiano-Reggiano cheese (in our Deli), freshly grated

Prep: 20 minutes, Cook: 2 hours, Serves: 4

1. Heat oil in a large stockpot. Add chicken and cook over medium-high heat for about 10 minutes or until chicken is browned on both sides. Add onion to pot; cook and stir for 5 minutes more.

2. Stir in tomatoes, wine, herbs, figs and garlic and bring to a boil; reduce heat and simmer, covered, for 1½ hours. Season to taste with salt and pepper.

3. Cook, uncovered, for 15 minutes more if a thicker sauce is desired.

4. Serve over pasta with plenty of freshly grated Parmigiano-Reggiano.

Wine Suggestion
Bolla Sangiovese - The lush berries of this Italian red meet their match in our richly flavored chicken dish.
Nutritional Information:
600 calories, 41 g protein, 10 g total fat (3 g sat., 0 g trans), 74 g carbohydrate, 8 g fiber, 24 g sugar, 80 mg cholesterol, 700 mg sodium, 12 points