On Sat, 07 Dec 2013 03:32:43 -0600, Alan Holbrook >
wrote:

> 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?

I winged it, but basically I cooked them in the order listed. Start
with the chicken (if I used white meat, I'd be more careful about the
amount of time in the pan), add the onion when it's half done, then
add the mushrooms... so on and so forth. If you're not confident -
you could cook the chicken all the way first, remove it from the pan
and cook the rest (remember that it takes the onion a bit longer to
cook than the mushrooms). Also, mushrooms give off liquid as you cook
them, so it's up to you to decide if you want to keep that liquid as
part of the gravy or saute them until it has pretty much evaporated.
Or you could cook everything separately and combine at the end. It's
a forgiving dish, so the method is up to you.

BTW: If you have to open a can of tomato paste, don't worry about
what to do with the rest. Scoop it out in one tablespoon portions and
freeze them. After they are frozen, put them into a baggie and store
them in the freezer for later use. Once you get used to having it on
hand, you'll be surprised at how often you reach for it.

I encourage you to try making polenta. All you need is a whisk to
give it a stir every now and then. If your timing is right, you won't
need to fuss with it. If you start it too early, you may have to add
a little more water or broth to keep it loose. Don't forget to let
the leftovers set up overnight. Broiled or fried, a big square can be
the base of another meal (it will be good under the leftovers of that
ragu). I like to make it breakfast, served with maple syrup. I've
taken it one step further lately and topped it off with a poached egg.
Super good! Picture it with maple syrup on the bottom. As a matter
of fact, this will be my breakfast today.
http://tinypic.com/usermedia.php?uo=...LIh4l5k2TGx c

--
Food is an important part of a balanced diet.