Cream Chicken with Tomato Raguot

Another night of “what to cook” for dinner…?

Well, searching through Gordon Ramsay’s Fast Food cookbook, and I find:

Baked Chicken with eggplant, zucchini and tomato ragout…well, I don’t have half of the items needed…so I will just wing it.

Saute the chicken, seasoned with coarse salt and pepper (I used rib-bone in chicken breasts) in olive oil. Remove from pan, set aside.

Chopped the onions, garlic, and rosemary (fresh). Cook until the onions are translucent. Add 1 can of diced tomatoes, and 2 glasses of white wine. Simmer and reduce by half.

Add chicken back into the sauce and simmer for 30 minutes. Then add 1 cup of heavy cream, and 1/2 block of cream cheese (mix together so it won’t curdle when placed in the hot sauce). Simmer for 15-20 minutes more and serve over rice.

I also, cooked carrots…just simmered sweet. Yum.

Recipe below. Enjoy!

Cream Chicken and Tomato Ragout

3 chicken breasts with rib bone
3 tablespoons olive oil
2 yellow onions – chopped
4 sprigs of rosemary chopped
4 cloves of garlic chopped
2 tablespoons of parsley
2 glasses of white wine
1 can diced tomatoes
1/2 brick (small) cream cheese
1 cup of heavy cream
Salt & pepper to taste

Saute chicken in the olive oil until soft brown, remove and set aside. Place in chopped onions, garlic, rosemary in remaining olive oil, simmer until translucent. Add in white wine and tomatoes, reduce by half. Add chicken back into pot. Simmer for 30 minutes. Add in cream cheese and heavy cream, cook an additional 15-20 minutes more. Serve over rice or noodles.


3 pounds of regular carrots, peeled and coarsely chopped

Place in a pot, water to cover, simmer until done al dente.




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