Chicken-Mushroom Ragout
"Serve this homey, full-flavored dish with a crusty loaf of
bread and a fresh green salad."
- Ready In:
- 54mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 (14 1/2 ounce) can reduced-sodium chicken broth
- 1 tablespoon horseradish mustard
- 1⁄4 teaspoon pepper
- 2 sprigs fresh thyme or 1/2 teaspoon dried thyme, crushed
- 4 boneless skinless chicken thighs, cut into bite-size pieces (12 ounces total)
- 8 ounces fresh mushrooms, halved (3 cups)
- 1 cup sliced carrot
- 1 cup sliced leek
- 1 cup water
- 2 tablespoons cornstarch
directions
- In a large saucepan or Dutch oven combine chicken broth, mustard, thyme, and
- pepper. Stir in chicken, mushrooms, carrots, and leeks. Bring to boiling.
- Reduce heat; cover and simmer 15 minutes. Remove thyme sprigs,
- if using. Combine water and cornstarch. Stir in chicken mixture. Cook
- and stir till thickened and bubbly. Cook and stir for 2 minutes more. Serve in bowls.
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Reviews
-
This was unbelivably easy to make. No fuss and cheap and natural. It was filling and tasted much better than I had anticipated. Definitely a keeper
RECIPE SUBMITTED BY
I am Oglala Sioux I am 5'4 123lbs I been cooking since I was a kid with my mother and grand mother...My name Otaktay is sioux it means (one who kills many) I would love to share my recipes with you:) have a great day:)
