Chicken Mushroom Ragout
Indulge in the rich, comforting flavors of this Chicken Mushroom Ragout, a one-pan wonder that marries tender chicken thighs with earthy button mushrooms in a luscious, velvety sauce. Perfect for busy weeknights or a cozy dinner party, this dish combines the savory depth of garlic, onions, and dried thyme with a hint of creamy decadence from heavy cream. The sauce, thickened with a touch of flour and enriched with chicken broth, beautifully coats each bite, making it ideal to serve over rice, pasta, or alongside crusty bread to soak up every drop. Ready in under an hour, this hearty yet elegant recipe is a true crowd-pleaser and a celebration of rustic flavors.
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken thighs
- 1 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, finely chopped
- 2 Garlic cloves, minced
- 250 grams Button mushrooms, sliced
- 1 tablespoons All-purpose flour
- 1 cups Chicken broth
- 0.5 cups Heavy cream
- 0.5 teaspoons Dried thyme
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Season the chicken thighs with salt and pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the chicken thighs to the skillet and cook for 3-4 minutes per side, or until golden brown. Remove from the skillet and set aside.
In the same skillet, add the remaining olive oil and butter. Lower the heat to medium.
Add the chopped onion and sauté for 2-3 minutes until softened. Then add the minced garlic and sauté for another 30 seconds until fragrant.
Add the sliced mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until the mushrooms are browned and their moisture has evaporated.
Sprinkle the flour over the mushrooms and stir well to combine. Cook for 1 minute to eliminate the raw flour taste.
Gradually pour in the chicken broth, stirring constantly, to create a smooth sauce. Bring the mixture to a simmer.
Stir in the heavy cream and dried thyme. Season with additional salt and pepper to taste.
Return the chicken thighs to the skillet, nestling them into the sauce. Cover the skillet with a lid and let the ragout simmer on low heat for 15-20 minutes, or until the chicken is cooked through and tender.
Uncover the skillet and simmer for an additional 5 minutes to thicken the sauce, if needed.
Garnish with fresh parsley, if using, and serve hot over rice, pasta, or with crusty bread.
Nutrition Facts
Calories |
513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 177 mg | 59% | |
| Sodium | 734 mg | 32% | |
| Total Carbohydrate | 7.5 g | 3% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 2.6 g | ||
| Protein | 36.2 g | 72% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 38 mg | 3% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 627 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
