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Chicken & Mushroom Ragout


Serve with pasta, polenta, rice or potatoes

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  • 1 tbsp olive oil
  • 2 tbsp butter
  • 1 lb boneless, skinless chicken thighs cut into 1/2" dice
  • salt and pepper
  • 1 tbsp fresh thyme, chopped
  • 1 tbsp fresh tarragon, chopped
  • 1 c onions, chopped
  • 1 lb mixed mushrooms, (cremini, shitake, oyster) roughly chopped
  • 1 tbsp garlic chopped
  • 1 tbsp balsamic vinegar
  • 1 tbsp soy sauce
  • 1/4 tsp dried chili flakes
  • 1 c chicken stock
  • 1/3 c mascarpone
  • 2 tbsp parsley, chopped


Servings 4


Step 1

Heat oil and butter over medium-high heat in a large skillet. Season chicken with salt and pepper and 1 tsp each of thyme and tarragon. Add chicken and saute until browned (about 4 min) Remove from skillet.
Add onions to skillet and saute for 1 minute or until softened. Add mushrooms to skillet with garlic and saute for about 2 min. or until juices exude. Add remaining thyme and tarragon, balsamic vinegar, soy sauce, chili flakes and stock. Bring to boil and simmer for 10 minutes.
Add chicken, cover and cook slowly for 10-15 minutes or until chicken is cooked through. Stir mascarpone into mixture. Sprinkle with parsly, Season with salt and pepper to taste. Serve over pappardelle or polenta.

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