Mushroom Ragout With Chicken and Sausage

Recipe by Annacia
READY IN: 1hr 30mins




  • 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.