November 5, 2006
I saw Mario Batali make a mushroom hodgepodge on the Food Network one morning as I was running on the treadmill…and it looked soooo good! I’ve wanted to make at least something similar ever since. Mushrooms are one of my most favorite ingredients – I’ll eat them is just about anything. This morning we made scrambled eggs (mostly whites) with Canadian bacon strips and mushrooms, topped with a sprinkling of low fat mozzarella cheese – very tasty. Tonight I got my mushroom fix with this Chicken Ragout which included:
1 Tbsp of olive oil
2 skinless chicken breasts, cut into ½ inch pieces
¼ medium onion, chopped
1 stalk of celery, minced
1 carrot, peeled and minced
½ large clove of garlic, minced
1 bay leaf
½ cup Marsala wine
1 cup mushrooms, sliced
14 oz can diced tomatoes, no salt added
½ cup chicken broth
½ Tbsp tomato paste
Heat the oil in a large skillet over medium high heat. Add the chicken. Stir and cook until chicken is cooked. Add onion, celery, carrots, garlic and bay leaf, and continue to cook until the onion is softened. Stir in the wine. Bring to a boil. Reduce heat and simmer until half of the liquid has evaporated (about 15 minutes).
Transfer this mixture to a medium saucepan. Mix in the mushrooms, tomatoes, chicken stock, tomato paste and cloves. Bring to a boil then reduce heat and simmer, stirring occasionally for 45 minutes.
Serve as a stew with a salad and French bread.
We added artichokes hearts and aspargus to the Ragout and served it with a toasted whole wheat pita. The cloves were a little strong, but overall, this stew-like meal was quite hearty and delicious!
Posted by Lisa at November 5, 2006 7:58 PM
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