Chicken Mushroom Ragout

By nurseliz

Ingredients

• Ingredients
• 1 lb boneless, skinless chicken thighs
• 2 tbsp olive oil
• 3 cloves garlic, crushed
• 4 sprigs fresh thyme (or 1 tsp dried thyme)
• 2 bay leaves
• 1 large onion, medium dice
• 12 oz mushrooms, trimmed & quartered
• 32 oz prepared tomato sauce, preferably with no sugar added
• 2 c red wine
• Salt & Pepper to taste

Details

Servings 6

Preparation

Step 1

In a large Dutch oven heat olive oil over medium heat. Add crushed garlic cloves and thyme and sauté until fragrant. Add chicken thighs, if necessary, in two batches and brown on each side. About 5 to 10 minutes on each side. Remove chicken and garlic cloves and thyme sprigs. Cover chicken and set to the side.

Add onions and sauté until lightly golden brown. This can take upwards of ten minutes. Be patient! If onions start to stick, deglaze the pan with some water or chicken stock. Once onions are lightly golden, add quartered mushrooms. Cook mushrooms until they begin to brown, about 5-10 minutes. Add 1.5 cups of wine and bay leaves, bring to a simmer.

Once the liquid has been reduced by half, pour in the tomato sauce and stir to incorporate. Add in browned chicken thighs and any of the juices that have collected on the plate. Let this come to a simmer with the lid on. Check for seasoning once liquid begins to simmer. Add salt, pepper and additional wine to taste.

Let ragout simmer on low, with lid partially on, for up to an hour, stirring occasionally. Remove lid and allow to simmer for about half an hour. Ragout is done when chicken is fork tender and begins to shred. Remove bay leaves and serve as is or over pasta.