White Bean and Bulgar Ragout
White Bean and Bulgar Ragout
A surprisingly fast, and incredibly filling dish, White Bean and Bulgar Ragout is one of those dishes that you can throw together using just about anything that might be in your refrigerator.
This particular version included some carrots, olives, tonatoes, spinach and chicken thighs. This time it happened to be served with a side of tomato and olive hummus and pita.
I’ll include the psuedo-recipe, though it’s reallly just a list of ingredients - no measurements were taken!
- Chicken thighs, marindated in oregeno, garlic, lemon and olive oil
- Carrots, diced
- Celery, diced
- Onion, chopped
- Garlic, chopped
- Bulgar
- Chicken stock
- Spinach, torn
- Olives, chopped
- 1 can White Beans
- Pesto
- Salt and Pepper to taste
Brown chicken thighs. Remove from pan, place in oven, cook til done.
In same pan, sautee carrots, celery, onion and garlic. Cook til slightly softened. Add bulgar. Stir til slightly toasted. Add chicken stock, spinach, olives. Cook til bulgar softens and thickens, 10 minutes. Add beans and pesto. Season to taste. Serve with chicken atop.
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