Chicken Ragout with Mushrooms
Ingredients
2 servings
- Chicken drumsticks 4
- Button mushrooms 200 g
- Carrot 1
- Onion 1
- Parsnip 1
- Garlic 1-2 cloves
- Butter 30 g
- Tomato paste 2 tbsp (or half a can of canned chopped tomatoes) (33 g)
- Water about 1.5 cups (300 ml)
- Salt, ground black pepper, dried aromatic herbs, sugar to taste
Step-by-step recipe
Preparing the chicken, vegetables and mushrooms
The easiest way to make chicken ragout is to fry small pieces of meat. Chicken drumsticks are ideal for this. They have plenty of meat and cook quickly. They are also easy to find and inexpensive. The ragout comes out with portion-sized pieces.
For everyday cooking, people usually use store-bought button mushrooms. I will not argue that wild mushrooms are much better and tastier. But button or oyster mushrooms, which are sold everywhere, are readily available and perfectly good for chicken ragout with mushrooms.
Prepare the vegetables and mushrooms. Peel the root vegetables, carrot, garlic and onion. Finely chop the garlic with a knife and cut all the other vegetables into fairly large cubes. Large mushrooms are easier to cut into slices or strips. Small mushrooms can be used whole.
Prepare the chicken. Wash the drumsticks, chop off the protruding bone and remove the skin. Pierce each piece of meat all the way through with a sharp knife so it cooks faster. Season the chicken with salt and pepper.
Frying
Fry the chicken. In a deep frying pan with a lid, melt 30 g of butter and fry the chicken pieces in it over high heat without the lid. The chicken should brown a little.
Fry the onion. Add the chopped onion to the chicken, reduce the heat to medium and fry the chicken with the onion until the onion is soft.
Fry the root vegetables with the garlic. When the onion is soft, add the chopped root vegetables, carrot and parsnip, and the garlic. You can also add some celery root and parsley root, but not much.
Keep frying the chicken with the root vegetables until all the vegetables begin to brown. This is important, because chicken ragout should be made from fried vegetables.
Fry the mushrooms and season. Add the chopped mushrooms to the chicken ragout. Fry everything together for 5-6 mins, until the mushrooms start to soften and release a little moisture into the ragout. Season with salt and pepper and add 1-2 pinches of dried aromatic herbs typical of Mediterranean cooking: basil, oregano, savory and so on.
Stewing
Add the tomato and water. Add 2 tbsp of tomato paste (33 g) diluted in water, or half a can of canned chopped tomatoes. If you like, add a little sugar to make the sauce sweet and sour. Pour in about 1.5 cups of water (300 ml) from the kettle, so that the chicken ragout with mushrooms and vegetables is almost covered with water.
Stew the ragout under a lid. Bring to a boil and simmer with the mushrooms and vegetables under a lid over low heat. Cooking time is 20 mins. The chicken is done when clear juice runs out when you pierce it with a knife and the root vegetables are soft.
Bring the sauce to the right thickness. If the vegetable sauce turned out a little thin and there is still liquid left, take the lid off the pan, raise the heat and let the excess moisture boil off. It does not take long.
Chicken ragout is large pieces of chicken in a thick sauce of stewed vegetables and mushrooms. The dish can be thick, like any ragout, but it is quite acceptable to make it thinner, like thick or thickened Asian soups. It is a matter of taste and preference.
Serving
Serve the chicken ragout with mushrooms and vegetables while it is hot.
Calories and macros
490 kcal
Serving ≈ 480 g
- Protein34 g29% of kcal
- Fat27 g52% of kcal
- Carbs22 g19% of kcal
100 g103 kcalProtein 7.1 gFat 5.7 gCarbs 4.7 g
Calculated from the recipe ingredients, excluding salt and spices. Data: USDA and Matvaretabellen.