🇮🇹 Italian

Chicken Ragout with Tomatoes, Herbs, and Mushrooms

A hearty, herb-scented braise of chicken thighs with artichoke hearts, mushrooms, capers, and tomatoes — rich, rustic, and deeply satisfying.

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620 cal / serving 18g net carbs 55g protein 32g fat Prep: 20 min Cook: 55 min 2 servings

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Ingredients

Meat & Poultry

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

Produce

4 oz baby bella mushrooms, stemmed and quartered
2 cloves garlic cloves, minced
0.5 whole onion, thinly sliced

Pantry

14 oz canned peeled tomatoes (28 oz can, use half)
1 tbsp capers, rinsed and drained
0.25 cup dry white wine
0.5 cup low-sodium chicken broth
8 oz marinated artichoke hearts (16 oz jar, use half)
3 tbsp olive oil

Spices & Herbs

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

Instructions

1. Generously season the chicken pieces with salt and pepper.

2. Heat 2 tablespoons of olive oil in a large sauté pan over medium-high heat. Add the chicken and brown on one side, 2–4 minutes, then stir and brown a few minutes more. Remove chicken to a plate with a slotted spoon.

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

4. Return the chicken to the pan and pour in the white wine. Scrape up the brown bits from the bottom and cook over medium-high heat 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. (Note: the original recipe adds brown rice here and simmers it in — omitted for low-carb. Serve over cauliflower rice instead.)

6. Stir in the mushrooms and capers and simmer until mushrooms are tender, 10–12 minutes.

7. Taste and adjust seasoning. Serve over cauliflower rice.

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