Chicken & Mushroom Ragu

Chicken & Mushroom Ragu

A rich, comforting dish that mixes gentle bird, earthy mushrooms, and a savory tomato sauce. Perfect over pasta, polenta, or mashed potatoes.

Ingredients (Serves 2–three)

300g hen breast or thigh, diced

200g mushrooms (button, cremini, or combined), sliced

1 small onion, finely chopped

2 cloves garlic, minced

1 carrot, finely diced (optional)

2 tbsp olive oil or butter

1/2 cup dry white wine (optional)

1 cup chicken stock

half cup tomato passata or chopped tomatoes

1 tsp dried thyme or 1 sprig clean thyme

Salt and black pepper, to taste

Fresh parsley, chopped (for garnish)

Pasta, polenta, or mashed potatoes, to serve

Instructions

1. Prep the fowl: Season diced hen with salt and pepper.

2. Sear the fowl: Heat olive oil or butter in a massive pan over medium-high warmness. Add fowl portions and cook till browned on all sides. Remove from the pan and set aside.

3. Cook the veggies: In the identical pan, sauté onions and carrot for five mins till gentle. Add garlic and prepare dinner some other minute.

4. Cook mushrooms: Add mushrooms to the pan. Cook until they launch moisture and start to brown, about 5–7 mins.

5. Deglaze: Pour in white wine (if the use of) and scrape up any browned bits from the pan. Let it reduce by means of half.

6. Simmer the ragu: Return chook to the pan. Add tomato passata and fowl stock. Stir in thyme. Bring to a gentle simmer. Cook for 15–20 mins, stirring sometimes, until chicken is fully cooked and sauce thickens.

 7. Season and finish: Taste and modify seasoning with salt and pepper. Sprinkle clean parsley earlier than serving.

Serving Suggestions

Toss with pasta like tagliatelle or pappardelle.

Serve over creamy polenta or mashed potatoes for comfort meals vibes.

Add grated Parmesan or a drizzle of truffle oil for added richness.

Tips for Best Ragu

Use fowl thighs for juicier meat.

Mix mushroom sorts for a deeper flavor.

Cook on low heat to permit flavors meld.

Make in advance: Ragu tastes even better day after today.