Chicken and Mushroom Ragout
Megan Futrell - Hillsboro
4 Foster Farms chicken thighs, boneless and skinless
½ cup flour
1 1/2 tsps salt, divided
½ tsp freshly ground black pepper
½ tsp garlic powder
4 slices thick-cut bacon, cut into ¼” pieces
1 medium yellow onion, diced
¼ cup shallots, finely chopped
1 cup wild Oregon mushrooms (such as porcini or chanterelle), chopped
½ cup Oregon Riesling white wine, divided
1 tbsp butter
2 cups cooked brown rice
1 ½ cups low-sodium chicken broth
1 tbsp fresh parsley, chopped
2 tsps fresh thyme, chopped
½ tsp fresh rosemary, chopped
½ tsp white pepper
In shallow dish, combine flour, one teaspoon salt, black pepper and garlic powder. Dredge chicken thighs in flour mixture and set aside.
In large Dutch oven over medium high heat, saute bacon pieces, stirring, for about 3 minutes. Add onions and shallots and continue cooking, stirring occasionally, until onions are transparent, about 3 minutes. Add mushrooms and cook until they begin to brown, about 5 minutes. Add one quarter cup wine and stir, scraping the bottom of pot to deglaze. Remove mushroom mixture from pot to a plate a set aside.
Heat Dutch oven to high and add butter to melt. Add chicken to pot; reduce heat to medium high. Cook chicken on one side for 4 minutes; turn and cook for additional 3 minutes. Remove chicken from pot and set aside.
Add remaining one quarter cup wine to pot; scrape bottom to deglaze. Add rice, chicken broth, reserved bacon and mushroom mixture, parsley, thyme, rosemary, remaining salt and white pepper. Stir well to combine.
Place chicken thighs on top of rice mixture. Turn heat to high, cover with lid and cook until moisture is absorbed, about 10 minutes.