1/1 Photo of Mushroom Ragout With Chicken and Sausage
1 hr 30 mins
1 hr 10 mins
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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Units: US | Metric
- 1/4 cup dried porcini mushrooms
- 1/2 cup hot water
- 12 fresh chicken drumsticks
- 2 tablespoons olive oil
- 1/2 lb sweet Italian sausage, casings removed
- 1/2 cup flour
- 1/2 teaspoon crushed dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 1/2 cup dry red wine
- 1 teaspoon tomato paste
- 1 lb mushroom, sliced
- 2 tablespoons chopped fresh parsley
- 1Place dried mushrooms in a small bowl and cover with water and let soften for 15 minutes; remove mushrooms and chop coarsely.
- 2Strain and reserve liquid.
- 3While the mushrooms soak, remove skin from drumsticks; discard skin.
- 4Heat oil in a large skillet or sauté pan with high sides over medium-high heat.
- 5Add sausage and sauté until lightly browned.
- 6Remove with a slotted spoon to a plate.
- 7Combine flour, rosemary, salt and pepper in a large plastic bag.
- 8Add skinned drumsticks to bag and coat evenly with flour; shake off excess.
- 9Add to skillet and brown on all sides.
- 10Transfer to plate with sausages.
- 11Add wine and tomato paste to skillet.
- 12Bring to a boil, scraping the bottom to remove any browned bits.
- 13Simmer until liquid is almost completely evaporated.
- 14Add both porcini and fresh mushrooms to pan and cook until mushroom liquid has also evaporated, about 7 to 10 minutes; stir often.
- 15Return chicken and sausage to pan along with half of the reserved mushroom liquid.
- 16Cover, reduce heat to low and cook for 15 minutes.
- 17Add remaining mushroom liquid to pan, cover and cook until chicken is done*, about 30 more minutes.
- 18Garnish with parsley and serve warm.
- 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.
- 20Other indicators for doneness include:.
- 211) A fork or toothpick can be inserted with ease.
- 222) The juices should be clear, not pink.
- 233) Bone joints move easily.
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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
- Total Fat 20.7 g
- Saturated Fat 5.4 g
- Cholesterol 129.6 mg
- Sodium 543.7 mg
- Total Carbohydrate 12.1 g
- Dietary Fiber 1.1 g
- Sugars 1.5 g
- Protein 37.7 g
The following items or measurements are not included:
dried porcini mushrooms