Chicken Breasts, Mushroom Artichoke Ragu and Purple Mashed Potatoes

by Kris on February 2, 2011

Chicken and Ragu is a great meal on a cold day. It’s quick and easy to make but does not lack in flavour. You can essentially use any mixture of vegetables you want, but I really enjoy the flavour and texture of grilled mushrooms and artichokes combined.

Purple fingerling potatoes are almost always seen roasted. They taste like basic potatoes but the colour is a beautiful dark aubergine. Out of curiosity I decided to try them mashed. Now, I don’t know if I would recommend serving them to anyone over the age of 6, but if you’re looking to start a conversation at the dinner table or just wanting a good laugh give them a try! I had a lot of leftovers so I used them on a white pizza and they were fantastic! (and the colour was well appreciated). Stay tuned for the recipe tomorrow!

Chicken and Mushroom Artichoke Ragu

1 cup sliced button mushrooms
2 ½ Tbsp. caramelized onion infused olive oil divided (you can also use garlic infused oil or basic olive oil)
1 yellow onion, diced
2 boneless, skinless chicken breast halves
salt and pepper
½ cup dry white wine
½ cup chicken broth
1 Tbsp. unsalted butter, softened
1 can artichoke hearts, quartered and rinsed
1 tsp minced fresh basil
¼ tsp dried tarragon
¼ tsp granulated sugar
¼ tsp honey
½ tsp white wine vinegar

Sautee onions in 1 Tbsp. of oil in a cast iron skillet on medium high heat. Add mushrooms and cook until browned, 5 – 7 minutes, tossing occasionally. Remove mushrooms and onions, set aside.

Sear chicken in 1 Tbsp. of oil in the skillet until browned on one side, about 4 minutes. Flip the chicken and sear it for an additional 3 minutes. De-glaze the skillet with the wine and broth; cover and simmer 8 – 10 minutes.

In a small bowl combine sugar, honey, white wine vinegar and remaining caramelized onion oil; set aside. In a separate bowl combine butter and flour.

Transfer the chicken to a cutting board and cover to keep warm.

Bring the wine mixture to a simmer on high heat. Whisk in the honey-vinegar mixture and 1 Tbsp. of the flour-butter mixture. Cook until thickened, about 3 minutes.

Add reserved mushroom mixture, artichokes, basil, dried tarragon and salt and pepper to taste.

To serve, slice chicken and arrange on plates with mashed potatoes and ragu.

Serves 2

Purple Fingerling Mashed Potatoes with Caramelized Onions

10 purple fingerling potatoes, peeled and cubed
1 Tbsp. salted butter
2 Tbsp. cream cheese
1 Tbsp. sour cream
1 Tsp. half and half
1 Tbsp. caramelized onions

Peel and cube about 10 purple fingerling potatoes. They’re small so you may need more but leftovers are definitely encouraged!

Boil potatoes in salted water until tender, about 10 minutes.

Drain potatoes and return to pot off heat.

Mash potatoes with butter, half and half, cream cheese, and sour cream. Stir in Caramelized onions. If you like your mashed potatoes really smooth, put them in a food processor and pulse until all lumps are gone.

Makes about 4 servings

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