How To Make Chicken & Mushroom Ragout over Polenta - Recipe

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth provides flavor while being lower in calories.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine adds acidity without alcohol.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and provides a cheesy flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier while providing a similar texture.

Introduce the dish and cookware being used.

Show the cookware: a 2-quart saucepan and an 8-quart stock pot made of 1810 stainless steel.

Melt 4 tablespoons of butter in the 8-quart stock pot over medium heat.

In a bowl, combine 3 tablespoons of flour, 1 teaspoon of black pepper, and 0.5 teaspoon of salt.

Dredge 1.5 pounds of chicken thighs in the flour mixture until coated.

Once the butter is melted, add the dredged chicken to the pot and cook for 8-10 minutes until browned.

Add in the mushrooms and leeks and cook for another 5-6 minutes.

In a separate saucepan, combine 4.5 cups of chicken stock and bring to a boil, adding 0.5 teaspoon of salt if using unsalted stock.

Once the chicken is browned and the mushrooms are cooked, pour the boiling chicken stock into the pot with the chicken and vegetables.

Add 1.5 cups of heavy cream to the pot and stir to combine.

Let the mixture simmer for about 30-40 minutes until the chicken is tender.

While the ragout is simmering, prepare the polenta by bringing 4.5 cups of water to a boil in the saucepan.

Add 1.5 cups of coarsely ground polenta to the boiling water, stirring constantly to prevent lumps.

Cook the polenta according to package instructions, usually about 30 minutes, until thickened.

Stir in 4 tablespoons of butter into the cooked polenta until creamy.

Serve the chicken and mushroom ragout over the creamy polenta and top with 6 ounces of grated gruyere cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens