Chicken Ragout With Tomatoes, Herbs And Mushrooms
serves 2-4
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3 pounds boneless chicken thighs, cut into 2-inch pieces
salt and pepper
3 tablespoons olive oil
1 onion, thinly sliced
3 cloves garlic, minced
2 teaspoons chopped fresh rosemary
1 teaspoon chopped fresh sage
1/2 cup dry white wine
2 cups plum tomatoes, chopped
1 cup low-sodium chicken broth
1/2 pound cremini mushrooms, stemmed and quartered
2 tablespoons capers, rinsed and drained
1/4 cup chopped fresh basil
prep: 20 minutes
total: 50 minutes
large sauté pan
slotted spoon
1. Prep all the ingredients. Generously season the pieces of chicken with salt and pepper.
2. Heat 2 tablespoons of the oil in a large sauté pan over medium-high heat. When the oil is hot and shimmering, add the chicken and brown on one side, 2-4 minutes. Stir the chicken and let it brown a few minutes more. With a slotted spoon, remove the chicken to a plate.
3. Add the remaining 1 tablespoon of oil to the pan. Add the onion and cook until it's soft, 4-6 minutes. Stir in the garlic, rosemary and sage and cook for 1 minute more. Return the chicken to the skillet and pour in the wine. Scrape the bottom of the pan to release the flavorful brown bits and cook over medium-high heat until the liquid is almost gone, 4-6 minutes.
4. Add the tomatoes and chicken broth. Reduce the heat to medium-low, cover and simmer gently for 15-20 minutes. Stir in the mushrooms and capers and simmer until the mushrooms are tender, 10-12 minutes. Take the pan off the heat and stir in the basil right before serving.
2. Heat 2 tablespoons of the oil in a large sauté pan over medium-high heat. When the oil is hot and shimmering, add the chicken and brown on one side, 2-4 minutes. Stir the chicken and let it brown a few minutes more. With a slotted spoon, remove the chicken to a plate.
3. Add the remaining 1 tablespoon of oil to the pan. Add the onion and cook until it's soft, 4-6 minutes. Stir in the garlic, rosemary and sage and cook for 1 minute more. Return the chicken to the skillet and pour in the wine. Scrape the bottom of the pan to release the flavorful brown bits and cook over medium-high heat until the liquid is almost gone, 4-6 minutes.
4. Add the tomatoes and chicken broth. Reduce the heat to medium-low, cover and simmer gently for 15-20 minutes. Stir in the mushrooms and capers and simmer until the mushrooms are tender, 10-12 minutes. Take the pan off the heat and stir in the basil right before serving.
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