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Pan-roasted Chicken on Bacon Mushroom Ragout Recipe

Pan-roasted Chicken on Bacon Mushroom Ragout Recipe

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Pan-roasted Chicken on Bacon Mushroom Ragout

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Ingredients

Count

Nutrition

1844

Calories

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Ingredients:

Serving

1 cup reduced-sodium chicken broth
1/2 oz dried porcini mushrooms
3 oz thinly sliced bacon or pancetta , cut into thin strips
8 oz shallots , thinly sliced crosswise
about 1 1/2 tbsp. olive oil, divided
1 1/2 lb fresh mushrooms (wild , common , or a combination), rinsed and thickly sliced
6 boned chicken breast halves (skin on; about 8 oz. each), rinsed and dried
salt and freshly cracked black pepper
1 tbsp butter
3/4 cup grenache or other dry red wine
1 tbsp chopped fresh lemon thyme

Directions:

In a small saucepan, bring broth to a boil. Add dried porcini, remove from heat, and let stand until soft, about 15 minutes. Lift porcini from broth, squeezing out any extra liquid, and chop finely. Strain broth.
In a large frying pan over medium heat, stir bacon often until fat is rendered. Add shallots; stir over medium-high heat until bacon begins to brown, about 5 minutes. With a slotted spoon, transfer shallots and bacon to paper towels. If pan is dry, add about 1/2 tbsp. olive oil. Add fresh mushrooms and chopped porcini; stir often over high heat until liquid has evaporated and mushrooms begin to brown, 12 minutes.
Meanwhile, preheat oven to 375°. Sprinkle chicken on both sides with salt and cracked pepper. Heat butter and 1 tbsp. olive oil in a large, ovenproof frying pan over medium-high heat. Add chicken, skin side down, and cook until well browned on the bottom, 5 to 7 minutes. Turn chicken and transfer pan to oven. Bake just until chicken is no longer pink in center of thickest part, about 20 minutes.
Set chicken on a platter and keep warm. Pour wine into pan and bring to a boil over high heat, stirring to scrape up browned bits. Pour mixture into pan with mushrooms and add porcini-soaking liquid, bacon-shallot mixture, and chopped thyme. Stir often over high heat until almost all liquid has evaporated, 8 to 10 minutes. Add salt and pepper to taste. Mound ragout on plates, top with chicken, and garnish with thyme sprigs.
Note: Nutritional analysis is per serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1843.87 Kcal (7720 kJ)
Calories from fat	843.94 Kcal
		% Daily Value*
Total Fat	93.77g	144%
Cholesterol	170.53mg	57%
Sodium	1593.36mg	66%
Potassium	3558.47mg	76%
Total Carbs	101.35g	34%
Sugars	34.38g	138%
Dietary Fiber	19.44g	78%
Protein	102.17g	204%
Vitamin C	31.7mg	53%
Vitamin A	0.1mg	5%
Iron	9.1mg	50%
Calcium	130.3mg	13%

Amount Per 100 g
Calories	108.61 Kcal (455 kJ)
Calories from fat	49.71 Kcal
		% Daily Value*
Total Fat	5.52g	144%
Cholesterol	10.04mg	57%
Sodium	93.85mg	66%
Potassium	209.6mg	76%
Total Carbs	5.97g	34%
Sugars	2.03g	138%
Dietary Fiber	1.14g	78%
Protein	6.02g	204%
Vitamin C	1.9mg	53%
Iron	0.5mg	50%
Calcium	7.7mg	13%

* 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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