Chicken Ragoût with Shiitakes & New Potatoes

Chicken Ragoût with Shiitakes & New Potatoes
Photo by Scott Phillips


  • ¾ lb. baby red potatoes, quartered
  • 1 tsp. fresh thyme leaves
  • 4 boneless, skinless chicken thighs, 6 to 7 oz. each
  • ½ lb. fresh shiitake mushrooms, stemmed and quartered
  • 2 Tbs. all-purpose flour
  • 1 cup homemade or low-salt chicken broth
  • 1 cup frozen pearl onions
  • + 4 more ingredients
    • 8 cloves garlic
    • 3 Tbs. extra-virgin olive oil
    • Kosher salt and freshly ground black pepper
    • 3 Tbs. thinly sliced chives

Heat 2 Tbs. of the oil in a 12-inch skillet over medium- high heat. When the oil is hot, add the mushrooms and cook, stirring occasionally, until they begin to soften, 2 minutes (don’t worry if they stick a little). Add the potatoes and cook until they begin to brown lightly, 4 to 5 minutes. Add ...

View full recipe at Fine Cooking


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