Try this Chicken Ragout with Mushrooms and Sun-Dried Tomatoes recipe, or contribute your own.
Suggest a better descriptionThis recipe is definitely a keeper; moreover, it held up very well in the oven with a very early shabbat. and its from our own Brian Mailman; its from the Nov recipe on the Empire calendar. First: rehydrate mushrooms. To do this, simply chop the shrooms a bit, put them in a bowl and pour the hot chicken stock over them. After about a half-hour, strain (not drain, strain) the stock through a triple-layer of cheesecloth, flour-sack towel, or even a _very_ strong paper towel. This is because the shrooms can be sandy and gritty. Then take the rehydrated shrooms out of the strainer and rinse carefully under running water. Same reason--get the grit out. Set them aside. In a heavy pan that can be covered, heat olive oil and brown chicken with medium-high heat (too hot and the oil will start to smoke). Some pieces may brown before others, remove them. In the same pan, fry the onions until limp, translucent, but not brown. Add garlic and whush it around with the onions for another minute. Add the stock, the tomato paste, the herbs, the wine, and the chicken. Chicken should be partially covered by the sauce. Yes, you just made a sauce. Scary, wasnt it? Ladle a bit of the sauce over the chicken, then scatter tomato and mushroom pieces over the stew, and cover pan. Cook on low heat for about 30 minutes, sauce should be simmering gently, just below the boiling point. Add quartered mushrooms to stew, and cook for another fifteen minutes. BTW, this was really good; the husband commented several times that I could definitely make it again. The rest of the menu turned out good too; nothing "died" in the oven even tho it was in there for about two hours. I also served a cauliflower/tomato dish, an apple kugel and roasted sage potatoes. Recipes to follow (altho maybe not all today) Posted to JEWISH-FOOD digest by MUFFYMOM@aol.com on Nov 8, 1998, converted by MM_Buster v2.0l.
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Serving Size: 1 Serving (1763g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 799 | ||
Calories from Fat: 285 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.7g | 42 % | |
Saturated Fat 6.7g | 33 % | |
Monounsaturated Fat 18.4g | ||
Polyunsanturated Fat 4.8g | ||
Cholesterol 43.2mg | 13 % | |
Sodium 3611.8mg | 125 % | |
Potassium 3504.6mg | 92 % | |
Total Carbohydrate 88g | 26 % | |
Dietary Fiber 8.1g | 32 % | |
Sugars, other 79.9g | ||
Protein 44.8g | 64 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 799
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