My Recipe Box

Chicken Ragoût with Shiitakes & New Potatoes


Serves four.

  • 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

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.

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

Photo: Scott Phillips

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 !

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!

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