Anyway, he used bone-in thighs because neither of us read that the chicken would be shredded. We are glad we did because there was SO MUCH SAUCE. Like, he saved the sauce and we are having this again, with more chicken. And Kroger doesn't sell Porcini mushrooms. They sold other dried mushrooms but at 1/4 C, I'm not paying $7.99. We also didn't use the Italian Parsley because Kroger had it sitting too close to the cilantro, and it caught the cilantro flavor.
Braised Chicken and Mushroom Ragu
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| Photo by ALB |
Serves 6 (we got 8)
Ingredients
1/4 cup dried porcini mushrooms (optional but recommended) - didn't use
1 medium carrot, peeled and roughly chopped
1 stalk celery, roughly chopped
1 large shallot, roughly chopped
3 cloves garlic
6 boneless skinless chicken thighs (used 8 bone-in, skin-on thighs)
2 tablespoons canola oil (didn't use)
sea salt
freshly ground black pepper
4 tablespoons olive oil, divided (didn't use)
1/2 teaspoon crushed red pepper flakes
1 tablespoon fresh rosemary, roughly chopped
1 tablespoon fresh thyme
1/4 cup chopped fat-leaf Italian parsley, plus more for garnish (didn't use)
1/2 pound cremini mushrooms, wiped and quartered
1 tablespoon tomato paste
1/2 cup dry red wine
1 cup chicken stock, plus more for braising
One 28-ounce can whole San Marzano tomatoes
1 pound big tube pasta
1/4 cup grated parmesan (used shredded)
Instructions
If using the dried mushrooms, place them in a bowl and pour 1 cup of boiling water over them. Let sit for 15 minutes. Reserve 1/2 cup of the soaking liquid and roughly chop the mushrooms and set aside.
In a food processor, combine the carrots, celery, shallot, and garlic. Pulse together until minced. Set aside.
Season the chicken with salt and black pepper. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and brown undisturbed for 5 minutes, then flip and brown on the other side. Remove from the pan and set aside.
Add the pulverized vegetables to the skillet and cook until they soften and begin to brown, about 5 minutes. Remove from the pan and place in a small bowl.
Add two more tablespoons of oil to the pan and add the mushrooms. Cook until softened and browned, about 6 minutes. Add the vegetables back to the pan with the cooked mushrooms and add the red pepper flakes, rosemary, thyme, and half of the parsley and cook together for 2 more minutes.
Stir in the tomato paste.
Add the red wine and the 1/2 cup of reserved mushroom liquid (if using). Bring the mixture to a simmer. Cook until the liquid has reduced, about 2 minutes.
Add the chicken stock, the can of tomatoes and its juice and the chopped rehydrated porcini if you're using them. Return the chicken pieces to the skillet and simmer over low heat for 30 minutes. Add more chicken stock if the sauce begins to dry out.
While the sauce simmers, cook the pasta. Bring a large pot of water to a boil. Add a generous amount (about 2 tablespoons) of sea salt to the water. Add the pasta amd cook until al dente according to the package directions.
When the sauce has finished it's simmer, use two forks to shred the chicken pieces. Add the pasta directly to the skillet and toss to combine. Add a few splashes of pasta water to thin out the sauce if necessary.
Place in bowls and top with cheese and more fresh parsley. Enjoy!
Adapted from Joy the Baker who adapted it from Back Pocket Pasta
12 Smart Points (my additions/subtractions at 8 servings)
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