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    You are in: Home / Recipes / Mushroom Ragout With Chicken and Sausage Recipe
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    Mushroom Ragout With Chicken and Sausage

    1/1 Photo of Mushroom Ragout With Chicken and Sausage

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    20 mins

    1 hr 10 mins

    Annacia's Note:

    Ragouts are thick and rich stews; this one is laden with mushrooms, chicken and sausage. Porcini mushrooms, a.k.a. cèpes, add their pungent, woodsy aroma to make this stew a knockout. It's diabetic friendly if you use a spicy low fat sausage (turkey sausage works)

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place dried mushrooms in a small bowl and cover with water and let soften for 15 minutes; remove mushrooms and chop coarsely.
    2. 2
      Strain and reserve liquid.
    3. 3
      While the mushrooms soak, remove skin from drumsticks; discard skin.
    4. 4
      Heat oil in a large skillet or sauté pan with high sides over medium-high heat.
    5. 5
      Add sausage and sauté until lightly browned.
    6. 6
      Remove with a slotted spoon to a plate.
    7. 7
      Combine flour, rosemary, salt and pepper in a large plastic bag.
    8. 8
      Add skinned drumsticks to bag and coat evenly with flour; shake off excess.
    9. 9
      Add to skillet and brown on all sides.
    10. 10
      Transfer to plate with sausages.
    11. 11
      Add wine and tomato paste to skillet.
    12. 12
      Bring to a boil, scraping the bottom to remove any browned bits.
    13. 13
      Simmer until liquid is almost completely evaporated.
    14. 14
      Add both porcini and fresh mushrooms to pan and cook until mushroom liquid has also evaporated, about 7 to 10 minutes; stir often.
    15. 15
      Return chicken and sausage to pan along with half of the reserved mushroom liquid.
    16. 16
      Cover, reduce heat to low and cook for 15 minutes.
    17. 17
      Add remaining mushroom liquid to pan, cover and cook until chicken is done*, about 30 more minutes.
    18. 18
      Garnish with parsley and serve warm.
    19. 19
      *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.
    20. 20
      Other indicators for doneness include:.
    21. 21
      1) A fork or toothpick can be inserted with ease.
    22. 22
      2) The juices should be clear, not pink.
    23. 23
      3) Bone joints move easily.

    Ratings & Reviews:

    • on November 15, 2009

      55

      This is rich, with intense flavor. I left the sausages whole because of my son, who can't eat sausage but can have dishes cooked with it. I served it with garlic and herb rice. Great dish. I took the leftover chicken off the bone and made a pie with it, and that was great, too. Thanks for posting! Made for 1-2-3 Tag.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 04, 2009

      55

      Great chicken dish. A different kind of chicken stew. I had some oyster mushrooms, so used them instead of porcini. I didn't get the chicken as brown as I wanted it without cooking it through. Made for Photo tag.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Mushroom Ragout With Chicken and Sausage

    Serving Size: 1 (316 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 404.1
     
    Calories from Fat 186
    46%
    Total Fat 20.7 g
    31%
    Saturated Fat 5.4 g
    27%
    Cholesterol 129.6 mg
    43%
    Sodium 543.7 mg
    22%
    Total Carbohydrate 12.1 g
    4%
    Dietary Fiber 1.1 g
    4%
    Sugars 1.5 g
    6%
    Protein 37.7 g
    75%

    The following items or measurements are not included:

    dried porcini mushrooms

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