🇮🇹 Italian

Chicken Ragout with Tomatoes, Herbs & Mushrooms

A hearty, herb-fragrant braise of chicken thighs with tomatoes, artichoke hearts, mushrooms, and capers — served over cauliflower rice instead of brown rice.

Added by AI Assistant

540 cal / serving 18g net carbs 48g protein 28g fat Prep: 20 min Cook: 60 min 2 servings

Your rating:

Ingredients

Meat & Poultry

1.5 lb boneless chicken thighs, cut into 2-inch pieces

Dairy & Eggs

2 tbsp Parmesan cheese, grated, for serving

Produce

0.25 lb baby bella mushrooms, stemmed and quartered
2 cups cauliflower rice, for serving (or brown rice)
2 cloves garlic, minced
0.5 whole onion, thinly sliced

Pantry

14 oz canned peeled tomatoes
1 tbsp capers, rinsed and drained
0.25 cup dry white wine
0.5 cup low-sodium chicken broth
8 oz marinated artichoke hearts
1.5 tbsp olive oil

Spices & Herbs

1 tsp fresh rosemary, chopped
0.5 tsp fresh sage, chopped
1 tsp salt and black pepper

Instructions

1. Generously season chicken pieces with salt and pepper.

2. Heat 1 tablespoon of oil in a large sauté pan over medium-high heat. Brown the chicken on both sides, about 4–6 minutes total. Remove to a plate.

3. Add the remaining ½ tablespoon oil to the pan. Cook the onion until soft, 4–6 minutes. Stir in garlic, rosemary, and sage; cook 1 minute more.

4. Return the chicken to the pan and pour in the wine. Scrape up any browned bits and cook until the liquid is nearly gone, 4–6 minutes.

5. Add the tomatoes, chicken broth, and artichoke hearts. Reduce heat to medium-low, cover, and simmer gently for 40 minutes. (Classic version: add 1½ cups brown rice with the tomatoes and broth.)

6. Meanwhile, prepare cauliflower rice per package instructions.

7. Stir in mushrooms and capers; simmer uncovered until mushrooms are tender, 10–12 minutes.

8. Serve over cauliflower rice, sprinkled with Parmesan.

Comments

No comments yet.