Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Chicken Ragoût with Shiitakes & New Potatoes

Scott Phillips

Servings: four.

Ingredients

  • 3 Tbs. extra-virgin olive oil
  • 1/2 lb. fresh shiitake mushrooms, stemmed and quartered
  • 3/4 lb. baby red potatoes, quartered
  • 1 cup frozen pearl onions
  • 8 cloves garlic
  • 2 Tbs. all-purpose flour
  • Kosher salt and freshly ground black pepper
  • 4 boneless, skinless chicken thighs, 6 to 7 oz. each
  • 1 tsp. fresh thyme leaves
  • 1 cup homemade or low-salt chicken broth
  • 3 Tbs. thinly sliced chives

Nutritional Information

      Nutritional Sample Size based on four servings
      Calories (kcal) : 490
      Fat Calories (kcal): 210
      Fat (g): 24
      Saturated Fat (g): 5
      Polyunsaturated Fat (g): 4
      Monounsaturated Fat (g): 13
      Cholesterol (mg): 115
      Sodium (mg): 660
      Carbohydrates (g): 32
      Fiber (g): 3
      Protein (g): 36

Preparation

  • Heat 2 Tbs. of the oil in a 12-inch skillet over medium- high heat. When the oil is hot, add the mushrooms and cook, stirring occasionally, until they begin to soften, 2 minutes (don’t worry if they stick a little). Add the potatoes and cook until they begin to brown lightly, 4 to 5 minutes. Add the onions and garlic and cook until the onions are thawed and the mixture begins to brown, 3 minutes. Transfer the mixture to a bowl.
  • Return the skillet to the stove and heat the remaining 1 Tbs. oil over medium-high heat. Spread the flour on a plate. Season the chicken thighs generously with salt and pepper and dredge the thighs in the flour, shaking off any excess. Cook the chicken until browned on one side, 4 minutes. Flip the chicken and cook until the other side is browned, another 4 minutes. Stir in the mushroom mixture and the thyme and cook for 1 minute. Pour in the chicken broth, scraping up any browned bits in the skillet. Bring the mixture to a boil, reduce the heat to medium, cover, and simmer rapidly until an instant-read thermometer inserted into the thickest part of a thigh registers 170°F, another 15  to 20  minutes. Serve immediately, arranging the chicken on top of the vegetables and sprinkling with the chives.

Reviews

Rate or Review

Reviews

  • gcoundou | 06/08/2010

    delicious and highly recommended but picture shows the thigh with skin on and that's how I cooked mine and skipped the flour dredging. Very good !

  • rosemary | 09/15/2009

    This meal was beautiful and very tasty. The leftovers in the dish, since I was preparing for 2, had a wonderful looking glaze. The second time, I added more fresh thyme and some fresh rosemary. This boosted the flavor level, which I first described as VERY GOOD, with gentle, mild flavors, but very tasty. Ingredients as written do fit a 12" pan. When I increased by 50%, I had to have more pans cooking at the same time.I always forget to add the chives, which I have cut from my herb garden and are waiting in a bowl.I sm giving this recipe to my friend who grows the shiitakes!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Taos, New Mexico (503)

Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks