Chicken and mushroom ragu is an aromatic Italian dish that combines tender chicken and flavorful mushrooms in a rich, savory sauce. This versatile dish can be served over pasta, polenta, or mashed potatoes for a comforting meal. With its medley of textures and flavors, chicken and mushroom ragu is a sure crowd-pleaser, perfect for both casual family dinners and special occasions.
Here are our top 7 tried and tested recipes!
MUSHROOM RAGU
Provided by Giada De Laurentiis
Time 55m
Yield 6 servings
Number Of Ingredients 11
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
Provided by Maggie Ruggiero
Categories Chicken Mushroom Pasta Tomato Quick & Easy Father's Day Dinner Fall Family Reunion Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 11
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
This easy mushroom ragout not only looks and tastes great, but it one of those magical recipes that shines equally as bright whether you serve it for breakfast, lunch, or dinner. We call these dishes triple threats and they're important weapons in any cook's arsenal.
Provided by Chef John
Categories Side Dish
Time 55m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 239.8 calories, Carbohydrate 8 g, Cholesterol 52.8 mg, Fat 19.5 g, Fiber 1.5 g, Protein 5.9 g, SaturatedFat 10.4 g, Sodium 169.6 mg, Sugar 3.8 g
MUSHROOM RAGU
Provided by Giada De Laurentiis
Categories side-dish
Time 55m
Yield 6 servings
Number Of Ingredients 11
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.
CHICKEN & MUSHROOM RAGU
An electric pressure cooker makes quick work of this rich, savory sauce. Deglazing with wine and scraping up the browned bits from the bottom of the pot is the key to building flavor.
Provided by Hilary Meyer
Categories Healthy Chicken Pasta Recipes
Time 40m
Number Of Ingredients 15
Steps:
- Put a large pot of water on to boil.
- Pour tomatoes and their juice into a medium bowl. Using your hands, break the tomatoes into chunks.
- Heat oil in an electric pressure cooker on Sauté mode. Add onion, carrots and mushrooms; cook, stirring, until the mushrooms have released their liquid, about 5 minutes. Add chicken, garlic and tomato paste. Cook, stirring occasionally, until the chicken is coated and the mixture at the bottom of the pan is beginning to brown, about 4 minutes. Add wine, salt, crushed red pepper and the tomatoes. Cook, scraping up the browned bits, until beginning to boil, about 2 minutes. Turn off the heat.
- Close and lock the lid. Cook at High pressure for 10 minutes. Release the pressure manually. Stir in rosemary.
- Meanwhile, cook pasta according to package directions. Drain and serve topped with the sauce, cheese and parsley.
Nutrition Facts : Calories 464 calories, Carbohydrate 51 g, Cholesterol 61 mg, Fat 17 g, Fiber 8 g, Protein 28 g, SaturatedFat 4 g, Sodium 399 mg, Sugar 6 g
CHICKEN RAGU
Make and share this Chicken Ragu recipe from Food.com.
Provided by Dancer
Categories Chicken Thigh & Leg
Yield 4-6
Number Of Ingredients 14
Steps:
- Heat 2 Tbsp oil in a large skillet over medium high heat. Add chicken thighs and Italian sausage. Stir cook, breaking sausage into small pieces, until chicken is browned and sausage meat is no longer pink.
- Add onion, celery, carrot, garlic and bay leaf and continue to stir cook until the onion is softened.
- Stir in Marsala.
- Bring to a boil, scraping up any brown bits that are stuck to the bottom of the skillet. Reduce heat and simmer until half of the liquid has evaporated (about 15 minutes). Transfer this mixture to a Dutch oven.
- Mix in mushrooms, tomatoes, chicken stock, tomato paste and cloves.
- Bring to a boil then reduce heat and simmer, stirring occasionally for 45 minutes.
- Serve as a stew with a salad and French bread or serve as a sauce for your favourite pasta.
- Makes 4 to 6 servings.
Nutrition Facts : Calories 536.1, Fat 26.3, SaturatedFat 7, Cholesterol 167.7, Sodium 826.5, Carbohydrate 17.1, Fiber 3.4, Sugar 8.4, Protein 46.7
EASY CHICKEN RAGU
No need to simmer on the stovetop all day with this terrific weeknight recipe. This hearty chicken dinner can be on the table in less than 30 minutes.
Provided by By Inspired Taste
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Fill 6-quart stockpot or Dutch oven with water; heat to boiling over high heat.
- Meanwhile, in 3-quart saucepan, place oil, onion, carrot and celery; cook over medium heat 2 to 3 minutes or until onion becomes soft. Stir in rosemary and garlic; cook 30 seconds. Add chicken; cook 5 minutes, breaking up chicken with large spoon or spatula, until chicken browns.
- Remove from heat; stir in wine. Return to heat; cook 1 minute.
- To boiling water, add spaghetti and 1 tablespoon salt; cook as directed on box.
- Stir marinara sauce into chicken mixture. Reduce heat to medium-low; cook 10 minutes. Taste chicken ragu; if needed, season with salt and pepper. Serve chicken ragu over cooked spaghetti.
Nutrition Facts : ServingSize 1 Serving
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients prepped and measured out. This will help you stay organized and avoid any scrambling.
- Use a large pot: You'll need a large pot to accommodate all of the ingredients in this ragu. A Dutch oven or a large stockpot will work well.
- Brown the chicken in batches: Don't overcrowd the pot when you're browning the chicken. Brown the chicken in batches so that it gets evenly cooked.
- Sauté the vegetables: Sautéing the vegetables in the same pot that you browned the chicken in will help to develop the flavor of the ragu.
- Use a good quality wine: The wine you use in this ragu will make a big difference in the final flavor. Choose a dry, full-bodied red wine that you enjoy drinking.
- Simmer for at least 1 hour: The longer you simmer the ragu, the more flavorful it will be. Simmer the ragu for at least 1 hour, or up to 2 hours.
- Serve over your favorite pasta: This ragu can be served over any type of pasta, but it's especially good with a wide, flat noodle like tagliatelle or pappardelle.
Conclusion:
This chicken and mushroom ragu is a delicious and hearty dish that's perfect for a weeknight meal. It's easy to make and can be served over your favorite pasta. The ragu is also a great way to use up leftover chicken. So next time you have some leftover chicken, try making this ragu. You won't be disappointed.
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