Chicken Mushroom Ragout Food

MUSHROOM RAGU

Steps:

• In a large skillet heat the oil. When almost smoking, add the onions and garlic over medium-low heat until the onions have wilted, about 8 minutes. Add the mushrooms and season with salt and pepper. Raise heat to high and saute until mushrooms are tender and all the liquid has evaporated. Remove pan from heat and pour in Marsala. Return pan to stove and allow wine to evaporate, about 3 minutes. Add chicken broth and simmer for 1/2 hour until the sauce has reduced by half. Add heavy cream and mix well. Take the pan off the heat and add the fresh herbs and Parmesan and mix thoroughly.

PAPPARDELLE WITH CHICKEN AND MUSHROOM RAGù

Steps:

• Pulse mushrooms and garlic in a food processor until finely chopped.
• Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until just golden, about 3 minutes. Transfer with a slotted spoon to a bowl.
• Reduce heat to medium and cook onion, stirring occasionally, until softened, about 3 minutes.
• Add mushroom mixture, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring constantly, until beginning to brown, about 4 minutes.
• Add vinegar and cook until evaporated. Add chicken and tomatoes (with juice), then simmer, breaking up tomatoes with a spoon and stirring occasionally, until sauce is just thickened, about 15 minutes.
• Meanwhile, cook pappardelle in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente.
• Add arugula to sauce and stir until wilted. Stir in drained pasta and cook 1 minute.

CREAMY WILD MUSHROOM RAGOUT

Steps:

• Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Stir in mushrooms with a pinch of salt. Cook, stirring occasionally, until any liquid evaporates and mushrooms are light brown, 8 to 10 minutes. Add 1/2 tablespoon butter and shallots; cook, stirring, until mushrooms are caramelized and almost tender, about 10 minutes.
• Drizzle in Cognac and vinegar; cook until liquid evaporates, 1 minute. Stir in creme fraiche.
• Stir in chicken broth, marjoram, and salt and black pepper to taste. Reduce heat to medium-low, cook until slightly thickened and mushrooms are tender, 10 to 15 minutes.

CHICKEN-MUSHROOM RAGOUT

Steps:

• In a large saucepan or Dutch oven combine chicken broth, mustard, thyme, and
• pepper. Stir in chicken, mushrooms, carrots, and leeks. Bring to boiling.
• Reduce heat; cover and simmer 15 minutes. Remove thyme sprigs,
• if using. Combine water and cornstarch. Stir in chicken mixture. Cook
• and stir till thickened and bubbly. Cook and stir for 2 minutes more. Serve in bowls.

SALT BAKED CHICKENS WITH SPRING VEGETABLE AND MUSHROOM RAGOUT

Steps:

• Preheat oven to 550 degrees. Mix together the salt and pepper. Rub chicken with oil inside and out, then liberally coat with salt mix. Place chicken, breast-side up, in the oven and cook for about 25 minutes, or until golden brown. The chicken may have to be rotated for even coloring. When chicken is fully browned turn the oven down to 300 degrees. Cover with foil to prevent burning. Chicken will take another 35 to 45 minutes. Chicken is done when one can move the wing back and forth with great ease. Another test is piercing between the thigh and breast and the juices should run clear. Allow chicken to rest for 10 minutes before serving.
• For the Spring Vegetable and Mushroom Ragout: In a large, hot saucepan, add 2 tablespoons butter and saute shallots and garlic until fragrant, about 3 minutes. Add mushrooms and saute. Season. Deglaze with white wine and reduce by 50 percent. Add chicken stock, soy, and thyme. Bring to a simmer, add peas, edamames, favas, carrots, and snap peas. Add the truffle oil and season. Check for seasoning. Bring back to temperature. Right before serving, add the chives.
• Using a large platter, serve a large mound of the ragout. Top with 2 chickens and serve family style.
• Wine Suggestion: York Creek, Pinot Blanc, Spring Mountain District, Napa Valley, 1996 Bedford Thompson, Cabernet Franc, Santa Barbara County, 1994
• In a medium bowl, mix the shredded chicken, ragout and basil oil. Check for seasoning. Fill the crock pots and place the puff pastry on top tightly. Bake in a preheated 350 degree oven for 25 minutes or until crust is dark brown. Serve as soon as possible.
• For the Basil Oil: In a blender, puree garlic, ginger, lime juice, salt and sugar and oil until smooth. Do not overmix thereby heating the mixture. Add the basil and puree smooth. Check for seasoning.
• Wine Suggestion: York Creek, Pinot Blanc, Spring Mountain District, Napa Valley, 1996 Bedford Thompson, Cabernet Franc, Santa Barbara County, 1994
• In a blender, add the Dijon and vinegars and blend. Drizzle in the oils to emulsify. In a large salad bowl, toss the chicken, pasta, tomatoes and basil. Season with salt and black pepper. Check for flavor.
• In a large pasta bowl, plate the entire salad and garnish with basil tops.
• Yield: 4 servings
• Wine Suggestion: York Creek, Pinot Blanc, Spring Mountain District, Napa Valley, 1996 Bedford Thompson, Cabernet Franc, Santa Barbara County, 1994

MUSHROOM RAGOUT

Steps:

• In a small bowl, soak the dried mushrooms in 1/4 cup of hot water for 30 minutes. Remove the mushrooms from the soaking liquid and coarsely chop. Strain and reserve the liquid.
• Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the carrots, celery, and shallots, and cook until softened, about 5 minutes. Add the garlic, porcini, rosemary, and cook for 2 minutes more. Add the tomato paste and cook, stirring, for 2 minutes. Add the wine and the reserved mushroom liquid and simmer until the liquid is reduced by about half. Add the tomatoes and a 1/2 teaspoon of the salt. Bring to a simmer, cover, and cook over medium-low heat for 20 minutes. In a large skillet, heat the remaining 1 tablespoon of oil and butter over high heat. When the foam begins to subside, add the mushrooms. Lower the heat to medium-high and cook, stirring occasionally, until golden, about 5 minutes. Add the remaining 1/2 teaspoon salt and season with pepper to taste. Add the mushrooms to the tomato sauce and simmer for 5 minutes. Serve as is, or with pasta, polenta, or toasted bread.

CHICKEN RAGOUT

Steps:

• Melt butter in a large skillet over medium heat; add in the onion; cook/stir 9-10 minutes, until golden.
• Add in mushrooms; cook/stir for 4 minutes; set mixture aside.
• Sprinkle chicken with salt and pepper; heat a 5-quart Dutch oven over med-high heat.
• Add in chicken; brown it on each side.
• Deglaze pan with the wine, scraping up any browned bits on the bottom.
• Add in the soup mix, dried fines herbs, broth, bay leaf, and reserved onion/mushroom mixture.
• Cover the pan and simmer for 45 minutes, turning chicken several times during the cooking time.
• Remove bay leaf and serve.

ROAST CHICKEN WITH WHITE BEAN AND MUSHROOM RAGOUT

Steps:

• 1. Preheat oven to 400°F In skillet over medium heat, heat 1/4 cup of oil. Season the chicken well, on both sides, w/ salt n' pepper and place in pan skin down. Brown evenly and turn over and sear flesh side. Place skillet in oven and cook chicken until done (about 12 to 14 minutes). Set aside and keep warm.
• For White Bean Ragout:
• Strain water from presoaked beans. In a medium pot, add beans, crushed garlic, 1 sprig of rosemary, 1 sprig of thyme, bay leaf and chicken broth. Bring to a boil, reduce to a simmer and cook until beans are almost tender, about 20 minutes. Add the onion, carrots and mushrooms and cook until veggies are tender, about 15 to 20 minutes. When veggies and beans are tender, remove from heat. Strain off cooking liquid and reserve it.
• To finish, take 4 cups of the liquid and place in small pot, whisk in 2 Tbsp of butter and season with salt n' pepper. Finely chop remaining 2 sprigs of rosemary and 2 sprigs of thyme, and add the chopped herbs to cooking liquid.
• In 4 large bowls add 1/2 cup of cooking liquid in each bowl. Place a small amount of the bean and mushroom mixture in the center of the bowl. Finally, place the chicken breast atop the white bean mixture.

MUSHROOM RAGOUT WITH CHICKEN AND SAUSAGE

Steps:

• Place dried mushrooms in a small bowl and cover with water and let soften for 15 minutes; remove mushrooms and chop coarsely.
• Strain and reserve liquid.
• While the mushrooms soak, remove skin from drumsticks; discard skin.
• Heat oil in a large skillet or sauté pan with high sides over medium-high heat.
• Add sausage and sauté until lightly browned.
• Remove with a slotted spoon to a plate.
• Combine flour, rosemary, salt and pepper in a large plastic bag.
• Add skinned drumsticks to bag and coat evenly with flour; shake off excess.
• Add to skillet and brown on all sides.
• Transfer to plate with sausages.
• Add wine and tomato paste to skillet.
• Bring to a boil, scraping the bottom to remove any browned bits.
• Simmer until liquid is almost completely evaporated.
• Add both porcini and fresh mushrooms to pan and cook until mushroom liquid has also evaporated, about 7 to 10 minutes; stir often.
• Return chicken and sausage to pan along with half of the reserved mushroom liquid.
• Cover, reduce heat to low and cook for 15 minutes.
• Add remaining mushroom liquid to pan, cover and cook until chicken is done*, about 30 more minutes.
• Garnish with parsley and serve warm.
• *CHICKEN TESTS FOR DONENSS (per Washington Fryer Commission):No matter what method you use for cooking chicken, the most accurate test for doneness is a meat thermometer. Since chicken is never ready to be served unless it is done, always be sure it is completely cooked. Whole or bone-in chicken should reach an internal temperature of 180°F, and boneless chicken should be cooked to 165°F.
• Other indicators for doneness include:.
• 1) A fork or toothpick can be inserted with ease.
• 2) The juices should be clear, not pink.
• 3) Bone joints move easily.

SAUTéED CHICKEN BREASTS WITH SHIITAKE MUSHROOM RAGOUT

Steps:

• For the Mushroom Ragout:
• The mushroom ragout can be made ahead and kept in the refrigerator for up to 2 days.
• Heat the oil in a skillet over medium heat.
• Add the shallots and cook until they begin to soften, about 2 minutes.
• Turn the heat to medium-high, add the mushrooms and sauté 2 minutes more.
• Add the tomatoes, tarragon, salt and pepper.
• Heat thoroughly. (If using canned tomatoes, simmer for 30 minutes to reduce the acidic taste.)
• Adjust the salt and pepper to taste.
• For the Sautéed Chicken Breasts:
• Generously season the breasts with salt and pepper.
• Heat the oil over medium-high heat in a pan large enough to accomodate all the breasts.
• Sauté the breasts for 5 to 6 minutes on each side, turning only once. (Thin breasts will take less time, thicker breasts more.)
• Serve the chicken with the mushroom ragout spooned over and around the breasts.