Poulet Ragout with Wild Mushrooms and Chives

Poulet Ragout with Wild Mushrooms and Chives
  1. 2 tbsp. sweet butter
  2. 1 3-4 pound chicken, preferably organic and cut into 8 pieces
  3. 8 shallots, peeled and quartered
  4. 2 garlic cloves, peeled and minced
  5. 1 cup dry white wine
  6. 16 wild mushrooms...trumpets, oyster, porcini
  7. ½ cup chopped fresh chives
  8. 3 cups chicken stock
  9. 1 cup heavy cream
  10. Salt and pepper
  1. In a Dutch oven, melt the butter, then brown the chicken pieces on all sides. Remove from pan. Add the garlic and shallots...lightly brown. Stir in the wine, carefully scraping loose the brown bits at the bottom of the pan. Simmer about 3 minutes to reduce the liquid by half.
  2. Add the mushrooms, chives, and chicken pieces. Add enough chicken stock to cover the chicken pieces; lightly season with salt and pepper.
  3. Bring to a boil, and then lower the heat to a simmer. Cover and cook gently for about 45 to 60 minutes; the meat should be tender.
  4. Remove from the dutch oven and keep warm.
  5. Simmer for 5-10 minutes to reduce the liquid by one fourth, then add the cream and simmer for 15 minutes. Adjust the seasonings.
  6. Serve with the sauce and a few chopped chives
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

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