dom’s creamy carrot ragut with chicken & ginger
This was yet another of my exploitations of leftover & giveaway ingredients. This week Shu & I were given around 3 pounds of diced carrots as well as about 2 pounds of chicken breast so this is what I came up with and it was a delicious success and a plesant change. Please forgive any typos & my brevity since i accidentally sliced off one of my fingertips while making this…The lesson is never yell at your children while using a mandoline.
3 pounds diced carrots
a few hefty shakes of worstishire
6 tablespoons of olive oil
2 large onions
4 entire scallions diced (if you don’t have scallions toss in another onion)
3 tablespoons of dried basil
4 bay leaves
1 teaspoon ginger
1 teaspoon cumin
12 oz lager beer
8 ounces regular ginger ale soda
3 tablespoons of pepper
1 teaspoon mustard powder or a squirt of mustard
3 tablespoons of paprika
4 stalks of celery diced
4 cloves of diced garlic
2 pounds diced chicken (raw or cooked)
salt to taste
1 pint heavy cream
To make is fairly easy first take a large stock pot and add the olive oil and get to medium high heat, toss in the carrots, ginger ale and lager and simmer for about 7 minutes, then add the onions and all the ingredients other than the chicken & the cream & allow to simmer on medium until the carrots begin to get soft stirring frequently.
Once the carrots have softened add the chicken & cream (or half & half) and simmer until chicken chunks are beginning to fall apart, then serve over pasta of your choice, I personally reccomend egg noodles.
wish me luck on the job hunt.