Chicken Thighs Mushroom Ragù

This recipe features succulent chicken thighs pan-seared in butter to golden perfection. Why chicken? Because everyone seems to love it!  I think it’s also the only protein left that hasn’t gone through the roof in price! The star of the dish is however the ‘quick to make’ mushroom ragù, made from a blend of button and dried porcini mushrooms infused with aromatic herbs and a splash of red wine. Just wait until you taste this! as we say in French, Incroyable!!!

The dried porcini mushrooms (known as cèpes in France) are the star of the show, so no compromises, you need to buy some, (otherwise select another one of my chicken recipes, I think I have about 400!) The mushrooms are purchased dried then rehydrated to intensify their flavour which lends to a rich depth to the sauce. The sauce is then thickened with cream.

• 6 chicken thighs
• 1 tbsp all purpose plain flour, for coating
• 4 tbsp 60g butter
• 12oz – 350g button mushrooms, sliced
• Half tsp thyme or 6 sprigs fresh.
• 3 tbsp – 50ml cream
• Salt and pepper

MUSHROOM RAGÙ

• 1 cup – 100g dried porcini mushrooms
• 1 cup water for mushrooms
• 1 ½ cups chicken stock
• 1 ½ cups Heavy cream
• 1 brown onion, finely chopped
• 2 cloves garlic, grated
• 2 tsp olive oil
• 1 bay leaf
• 1 tbsp tomato paste
• 1 cup red wine
• Parsley leaves or chopped

Step 1
For the ragù, soak the dried mushrooms in the water for at least 30 minutes, or overnight if possible. Lift the mushrooms from their soaking water and drain well, reserving the liquid. (Do not use any sandy sediment at the bottom)

Step 2
In a deep pan or saucepan on medium heat, sweat the onion then the garlic in the olive oil.

Step 3
Add the tomato paste, let it fry a little, then add the porcini mushrooms with liquid, add the red wine, chicken stock and bay leaf, stir ingredients. Reduce over very low heat for 30 minutes or until the mixture is thick and rich.

Step 4
Meanwhile, for the chicken, cut the thighs in half, sandwich in cling film and flatten using a meat mallet. Season with salt and pepper, then coat in flour and shake off the excess. (All on both sides)

Step 5
Melt half the butter in a large frying pan and brown the chicken on each side, then add the thyme. Once brown on both sides, set aside on warm plate.

Step 6
To the same pan, add the rest of the butter and saute the mushrooms until they are coloured.

Step 7
Pour in all the ragù sauce into the mushroom pan stirring for a few minutes. Add the cream, season with salt and pepper to taste, mix well then return the chicken back to the pan and let it warm up for 30-60 seconds. Make sure it’s well covered in the ragù sauce.

Step 8
Serve immediately by stacking layers of mushroom and chicken on top. Garnish with parsley

Little Tips