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Low Fat Slow-Braised Chicken Mushroom Ragout Recipe
Ingredients
1 teaspoon olive oil
8 skinless chicken thighs, trimmed of fat
2 cups sliced onions, 1 large onion
1 tablespoon minced garlic
1/2 pound portobello, crimini or shiitake mushrooms , cleaned and thinly sliced
1 cup dry white wine
14 ounces defatted reduced-sodium chicken broth, or 2 cups homemade chicken broth
1 tablespoon chopped fresh thyme, or 1 teaspoon dried thyme leaves
salt & freshly ground black pepper, to taste
1 pound mustard greens or spinach, stemmed, washed and sliced , into 3/4-inch ribbons, about 16 cups
2 tablespoons freshly grated parmesan cheese
2 tablespoons chopped fresh parsley, preferably italian flat-leaf
Method
In a large nonstick skillet, heat oil over high heat.
Add chicken thighs and brown well on both sides, about 4 minutes per side.
Transfer the chicken to a plate.
Reduce the heat to medium and add onions to the skillet.
Cook, stirring occasionally, until they are lightly colored and tender, about 7 minutes.
Add garlic and cook for 1 minute longer.
Add mushrooms and cook, stirring, until the mushrooms are soft and any juices have evaporated, about 5 minutes.
Increase the heat to medium-high.
Add wine and let simmer for 5 minutes.
Add chicken broth, return to a simmer and let cook until the liquid is reduced by half, about 12 minutes.
Stir in thyme and season with salt and pepper.
Reduce the heat to low, return the chicken and any juices to the pan, cover and simmer gently until the thighs are quite tender, about 30 minutes.
Remove the chicken thighs to a clean plate.
Gradually stir mustard greens or spinach into the mushroom sauce, adding more as the first batch wilts, until all is wilted.
Mound just-cooked Mustard Pappardelle or fettuccine on a platter, spoon on the sauce and set the chicken on top.
Sprinkle with Parmesan cheese and parsley and serve.
Makes 4 servings.
Calories per serving: 29 grams protein, 13 grams fat 3 grams saturated fat, 14 grams carbohydrate; 475 mg sodium; 85 mg cholesterol; 4 grams fiber
