Chicken Ragout with Mushrooms

## Delicious Chicken Ragout with Savory Mushrooms

Chicken Ragout with Mushrooms

This delightful chicken ragù, enriched with vegetables and packed with vitamins, is perfect for a Sunday family lunch. To prepare this dish, you will need onions, leeks, spices and herbs, chicken, mushrooms, tomato paste, tomato concentrate, and stock. The preparation time is approximately 2 hours, which includes chopping and preparing all the vegetables and meat before cooking the stew. I personally developed this recipe, and I can confidently say it is exceptional and delicious. If you wish to try it, I highly recommend following this recipe.

Ingredients: simple, total time: 2 hours, 4-6 servings

For Ragout:

and as a side dish:

Preparation:

Prepare all the ingredients as described above.
Remove the crispy bones from the chicken breast, cut it into thin fillets and then into small cubes, then go through the knife one more time and chop the meat into a pile or simple grind them in a meat grinder.

Preparing Chicken Ragout:

Pour a little oil in a large pot and heat it on low to moderate heat. Add the onion and fry for about 5 minutes, covered with occasional stirring.
Add the blended carrot and celery and stir, simmer for about 3 minutes, then add the chopped leek. Season with salt and pepper, mix and cover. Simmer for about 10 minutes on low-moderate heat until soft.
When the vegetables have softened, add the chopped mushrooms, mix the ingredients and cover again to stew the mushrooms for about 15 minutes. During this time, the mushrooms will release their liquid.
When the mushrooms have released their liquid, add the chopped chicken meat, mix everything well, then add the garlic, as soon as it starts to fragrant, pour over half the broth and cook for about 15 minutes.
Pour over the rest of the broth, allspice, and a little salt and pepper to taste, continue cooking for 15 minutes, covered.
Now add a spoonful of concentrate and tomato paste, bay leaf, thyme and wild garlic, mix everything well and remove the lid. Cook on low-moderate heat for the next 40 minutes.
When it thickens and gets a nice color, remove it from the heat.
Serve with pasta or polenta with addition Parmesan grated cheese.

Buon appetito!

NOTE:

This ragout can be prepared without leeks. I intentionally include them instead of an additional onion due to their unique flavor and high selenium content.
I used Porcini broth for this recipe as well, which gives a perfect taste, but if you don't have any, you can replace it with chicken soup cube.
In the absence of wild garlic, parsley or celery leaves can serve as suitable substitutes.
For a vegan version of this ragù, incorporate an additional 300 g package of mushrooms and reduce the broth by half.
This recipe requires celery, carrots, onions, tomato paste, mushrooms, and chicken meat. Turkey can be used as an alternative to chicken.
This ragout stands out for its health benefits, being rich in vitamins and prepared with simplicity.
If allspice is not preferred, hot pepper flakes can be used as an alternative.
Store the remaining food in the refrigerator for up to four days, ensuring it is covered.
For longer storage, package the ragout in containers with lids and freeze for up to two months.