Mushroom Ragout with Chicken and Sausage
Indulge in the rich, rustic flavors of Mushroom Ragout with Chicken and Sausage, a comforting one-skillet dish perfect for any occasion. Tender, golden-seared chicken thighs and savory Italian sausage are nestled in a luxurious mushroom ragout infused with garlic, thyme, and a splash of dry white wine. The creamy, herbaceous sauce is made even more irresistible with a touch of heavy cream, while the sautéed mushrooms add an earthy depth of flavor. This hearty recipe comes together in under an hour and pairs beautifully with crusty bread, fluffy mashed potatoes, or buttery rice. Perfect for weeknight dinners or a cozy dinner party, this dish is sure to impress with its velvety texture and robust flavors.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 4 pieces chicken thighs (boneless, skinless)
- 2 links Italian sausage (mild or spicy)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium yellow onion (finely chopped)
- 3 cloves garlic cloves (minced)
- 12 ounces button mushrooms (sliced)
- 1 teaspoon thyme leaves (fresh or dried)
- 0.5 cup white wine (dry)
- 1 cup chicken stock (low sodium)
- 0.5 cup heavy cream
- 2 tablespoons parsley (chopped, for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season chicken thighs with salt and pepper and sear them in the hot skillet for 3-4 minutes per side until golden brown. Remove the chicken and set aside.
In the same skillet, add the Italian sausage. Cook for 5-6 minutes, breaking it into chunks with a wooden spoon, until browned. Remove and set aside with the chicken.
Reduce heat to medium and add the remaining 1 tablespoon of olive oil to the skillet.
Add the chopped onion and cook, stirring occasionally, for 3-4 minutes until softened.
Stir in minced garlic and cook for an additional minute until fragrant.
Add the sliced mushrooms to the skillet and cook for 6-8 minutes, stirring occasionally, until they release their moisture and begin to brown.
Sprinkle the thyme over the mushrooms and stir to combine.
Deglaze the skillet by pouring in the white wine. Scrape the bottom of the pan to release any browned bits and let the wine simmer for 2-3 minutes until reduced by half.
Stir in the chicken stock and heavy cream. Bring the mixture to a gentle simmer.
Return the chicken and sausage to the skillet, nestling them into the mushroom ragout.
Cover the skillet partially with a lid and simmer for 25-30 minutes, occasionally spooning the sauce over the chicken, until the chicken is cooked through and tender.
Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Serve the Mushroom Ragout with Chicken and Sausage hot, garnished with chopped parsley. Enjoy with crusty bread, rice, or mashed potatoes.
Nutrition Facts
Calories |
2151 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.6 g | 192% | |
| Saturated Fat | 52.4 g | 262% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 656 mg | 219% | |
| Sodium | 4066 mg | 177% | |
| Total Carbohydrate | 31.4 g | 11% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 12.6 g | ||
| Protein | 141.7 g | 283% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 161 mg | 12% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2790 mg | 59% | |
*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.
