Chicken and Wild Mushroom Red Wine Ragu

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
• 8 ounces wild mushrooms, sliced
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1/2 cup dry red wine
• 1 can (28 ounces) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/2 cup chicken broth
• 2 tablespoons chopped fresh parsley

Steps

1. 1 Heat olive oil in a large skillet over medium-high heat.
2. 2 Season chicken with salt and pepper, then sear until browned on all sides, about 5 minutes.
3. 3 Remove chicken and set aside. In the same skillet, sauté mushrooms, onion, and garlic until softened.
4. 4 Deglaze the skillet with red wine, scraping up any browned bits.
5. 5 Stir in crushed tomatoes, tomato paste, thyme, and oregano. Return chicken to skillet.
6. 6 Pour in chicken broth, cover, and simmer for 30 minutes, stirring occasionally.
7. 7 Stir in parsley and adjust seasoning if needed.
8. 8 Serve over your favorite pasta.

Equipment

• Large skillet with lid
• Wooden spoon
• Cutting board and knife

Variations

• Add a splash of heavy cream for a creamier sauce.
• Substitute chicken with beef or pork for a different flavor profile.

Substitutions

• If wild mushrooms are unavailable, use a mix of button and cremini mushrooms.
• Substitute red wine with beef broth for a non-alcoholic version.

Pairings

• Garlic bread
• Steamed green beans
• A crisp Pinot Noir

Nutrition

Tips

• For a richer flavor, use a mix of cremini, shiitake, and oyster mushrooms.
• If you prefer a thicker sauce, simmer uncovered for an additional 10 minutes.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.

Serving Suggestions

• Serve with a side of crusty bread to soak up the sauce.
• Pairs beautifully with a glass of the same red wine used in the recipe.

FAQ