September 17, 2004 recipe from Chef Chris Manning:

Chicken Ragout

8 oz. Cajun or smoked Kielbasa, diced course
8 oz. Boneless, skinless chicken breast, diced course
3 tbsp. all purpose flour
½ cup diced onion
½ cup diced green pepper
1 cup sliced mushrooms
1 cup diced zucchini squash
2 large tomatoes, diced
2 cloves of garlic, minced
1 tbsp. Italian seasoning
½ cup grated asiago cheese
2 cups chicken stock or broth
4 cups cooked white rice

Add the sausage to an 8 qt. Dutch oven or similar pan. Brown the sausage gently for 4-5 minutes. Add the chicken and brown both sides. Add the flour and stir the pan for 4-5 minutes so the flour does not burn.

Add the onion, bell pepper, mushrooms and zucchini. Braize the mixture for 4-5 minutes and add the garlic, seasoning and tomatoes. Let simmer for 4-5 minutes
longer and add the chicken broth. Simmer for 10-15 minutes and serve over rice. Garnish with Asiago cheese.