Mushroom Ragout With Chicken and Sausage Recipe

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Mushroom Ragout With Chicken and Sausage

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Ingredients:

Serving

1/4 cup dried porcini mushrooms
1/2 cup hot water
12 fresh chicken drumsticks
2 tbsp olive oil
1/2 lb sweet italian sausage, casings removed
1/2 cup flour
1/2 tsp crushed dried rosemary
1/2 tsp salt
1/4 tsp fresh ground black pepper
1/2 cup dry red wine
1 tsp tomato paste
1 lb mushroom, sliced
2 tbsp chopped fresh parsley

Directions:

Place dried mushrooms in a small bowl and cover with water and let soften for 15 minutes; remove mushrooms and chop coarsely.
Strain and reserve liquid.
While the mushrooms soak, remove skin from drumsticks; discard skin.
Heat oil in a large skillet or sauté pan with high sides over medium-high heat.
Add sausage and sauté until lightly browned.
Remove with a slotted spoon to a plate.
Combine flour, rosemary, salt and pepper in a large plastic bag.
Add skinned drumsticks to bag and coat evenly with flour; shake off excess.
Add to skillet and brown on all sides.
Transfer to plate with sausages.
Add wine and tomato paste to skillet.
Bring to a boil, scraping the bottom to remove any browned bits.
Simmer until liquid is almost completely evaporated.
Add both porcini and fresh mushrooms to pan and cook until mushroom liquid has also evaporated, about 7 to 10 minutes; stir often.
Return chicken and sausage to pan along with half of the reserved mushroom liquid.
Cover, reduce heat to low and cook for 15 minutes.
Add remaining mushroom liquid to pan, cover and cook until chicken is done*, about 30 more minutes.
Garnish with parsley and serve warm.
*CHICKEN TESTS FOR DONENSS (per Washington Fryer Commission):No matter what method you use for cooking chicken, the most accurate test for doneness is a meat thermometer. Since chicken is never ready to be served unless it is done, always be sure it is completely cooked. Whole or bone-in chicken should reach an internal temperature of 180°F, and boneless chicken should be cooked to 165°F.
Other indicators for doneness include:.
1) A fork or toothpick can be inserted with ease.
2) The juices should be clear, not pink.
3) Bone joints move easily.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	400.18 Kcal (1675 kJ)
Calories from fat	143.25 Kcal
		% Daily Value*
Total Fat	15.92g	24%
Cholesterol	11.34mg	4%
Sodium	693.47mg	29%
Potassium	381.28mg	8%
Total Carbs	40.34g	13%
Sugars	1.83g	7%
Dietary Fiber	5.09g	20%
Protein	19.84g	40%
Vitamin C	3.5mg	6%
Iron	2.1mg	11%
Calcium	56mg	6%

Amount Per 100 g
Calories	210.84 Kcal (883 kJ)
Calories from fat	75.48 Kcal
		% Daily Value*
Total Fat	8.39g	24%
Cholesterol	5.97mg	4%
Sodium	365.37mg	29%
Potassium	200.89mg	8%
Total Carbs	21.26g	13%
Sugars	0.96g	7%
Dietary Fiber	2.68g	20%
Protein	10.45g	40%
Vitamin C	1.8mg	6%
Iron	1.1mg	11%
Calcium	29.5mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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