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Chicken Ragoût with Shiitakes & New Potatoes

Scott Phillips

Servings: 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

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


  • 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.


Rate or Review

Reviews (3 reviews)

  • User avater
    EMM3773 | 06/24/2021

    Super good! And very easy. One time, I didn't have the pearl onions so subbed one chopped up shallot. Once the chicken was browned and the vegetables & broth added, I cut the chicken up in the pan. Try to get fresh thyme if you can -- really amps up the flavor over dried. Simmered for about 15 mins covered, although it survives a much longer simmer if needed. Another FC family favorite!

  • 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!

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