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Chicken Thighs with Mushroom Ragu

I really thought someone was going to have to get smelling salts, because I nearly passed out when I took my first bite of this dish. I served this over creamy polenta, and that polenta came back from Italy with me, so it made it that much more special. But in all seriousness, this dish is inexpensive but OH so impressive. I will suggest that you use dried Porcini mushrooms, but they arent so easy to find, you most likely would have to get these at specialty store or online. If you are unable to find them, regular mushrooms will have to do, just increase wine and broth measurements to 3/4 cup each.


4 large chicken thighs, bone in & skin on

1/4 cup flour

1 tablespoon butter

2 shallots finely chopped

2 cups dried Porcini mushrooms

1 fresh rosemary sprigs

1/2 cup white wine

1/2 cup chicken bone broth

1/2 cup mushroom broth from Porcini mushrooms

Salt and pepper


Soak Porcini mushrooms in two cups of water and set aside. Pat chicken thighs dry, salt and pepper each side. Dredge in flour. Coat bottom of large, hot skillet generously with cooking spray and place chicken thighs skin side down. Allow to brown about 5 minutes, then flip and brown other side. Remove from skillet, turn heat down a little and add butter. Once butter is melted add shallots. Take mushrooms out of water, reserving the mushroom liquid, and add to butter and shallots. Next, add wine and chicken broth, and ladle the mushroom broth in. You want to ladle it, so you dont get the sediment the dried mushrooms leave behind that settle at the bottom of the liquid. Place the Rosemary sprig in and bring to a low simmer, then add the chicken back in. Cover and simmer for 45 minutes, removing the lid the last 15 minutes to thicken the sauce.


We enjoyed ours over creamy Polenta, ( recipe coming soon for that). But this would be good over rice, pasta, and mashed potato’s!




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