sf > wrote in news:hjt3a9heiuuck9d73rjurc5bkfo9ecfmvl@
4ax.com:

>
> Mushroom ragout (with chicken in it, because hubby always looks for
> meat) served over soft polenta.
>
> Soft Polenta ala Martha Stewart
> http://www.marthastewart.com/338537/soft-polenta
> I made the entire recipe, so that I could refrigerate the rest and fry
> it up to serve as a base for another meal.
>
> Mushroom and Chicken Ragout basics
>
> 2 tablespoons olive oil
> 1.25 pounds chicken cut into cubes (I used thighs)
> 1/2 large onion, coarsely chopped
> 1 pound white or crimini mushrooms halved and thickly sliced
> Coarse salt and ground pepper to taste
> 1/2 teaspoon dried thyme or chopped fresh rosemary
> 2 tablespoons tomato paste
> 2-4 tablespoons chicken or vegetable broth
>
> I substituted Caldo de Tomate for the salt and used water instead of
> broth.
>
> Delish!
> http://oi39.tinypic.com/13zn6lz.jpg
>
>

Looks good. Any directions, or do you just mix everything up and cook
until it looks like it's done?