Hearty Chicken and Mushroom Ragu (Cozy Comfort Meal)

My Chicken and Mushroom Ragu is the perfect thing to make when you’re craving a rich and hearty ragu that’s simple but also budget-friendly. The chicken is braised until tender in a rich red wine sauce, shredded, and tossed with mushrooms and pappardelle for the ultimate comfort meal.

Same great flavor at a fraction of the price

If you’ve been following me for a while, you’ll know that my short rib ragu with pappardelle is a reader favorite, and the dish I feature on the cover of my cookbook. As beloved as that recipe is, sometimes we want something a little more budget-friendly, and that’s where this hearty chicken and mushroom ragu comes in.

Since chicken has been much less expensive than beef as of late, many of my readers have asked for more chicken dishes, and I’m happy to oblige. With this particular dish, you have the same amazing flavors as a beef ragu, as many of the ingredients are similar. I also include mushrooms in this one to amp up the flavor and texture even more.

This recipe is perfect for Sunday dinners, gatherings, and even weeknights. I like to serve it with a green side, like sautéed broccoli rabe with garlic and oil.

Recipe Ingredients

All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.

• Chicken. To make things super easy, I’m using boneless, skinless chicken thighs. Chicken thighs are great for braising and get super tender once the connective tissue breaks down, so they shred very easily and make an excellent ragu. You can use bone-in thighs, but it will make it harder to shred. If using bone-in thighs, use 2 1/2 to 3 pounds since much of the weight is in the bones. I know many will ask, but I don’t recommend using breasts for this recipe.
• Soffritto. I love to start many ragus with carrots, onion, and celery. They contribute flavor and a subtle sweetness to the dish.
• Tomatoes. I’m using a combination of canned plum tomatoes and tomato paste for extra richness.
• Wine. Any dry red wine, such as Chianti or Cabernet Sauvignon will work well here. If you cannot have it, feel free to omit and you can replace with no-sodium chicken or beef stock.
• Mushrooms. I’m using cremini mushrooms but you really can use any mushrooms you’d like. White button mushrooms are widely available so feel free to use those, or if you have access to other mushroom varieties, like porcini, shitake, lion’s mane, oyster, etc., those would all work too.
• Herbs. Fresh rosemary and thyme add great flavor to my hearty chicken mushroom ragu. Sage works well too.
• Pasta. I love to serve ragus with pappardelle, but you could easily use rigatoni, penne, tagliatelle, or fettuccine.

See the recipe card for full information on ingredients and quantities.

How to make chicken mushroom ragu pappardelle

Each number corresponds to the numbered written steps below.

1. Preheat the oven to 300°F and make enough room with the racks to accommodate a Dutch oven and its lid. Pat the chicken thighs dry and season with salt and pepper on all sides.
2. Heat a large Dutch oven to medium heat and, once hot, add 4 tablespoons of olive oil. Once shimmering, add the chicken thighs and sear for 5-7 minutes per side, or until well browned. Transfer the thighs to a plate and continue with the remaining thighs, taking care to not overcrowd the pan.

3. Turn the heat to medium-low and add the carrot, celery, and onion. Sauté until very soft, then add the garlic and cook for 2 more minutes.
4. Add the tomato paste and cook for 5 minutes, stirring occasionally. If the paste starts to burn, add a splash of water.
5. Add the wine and turn the heat to high and cook for 3 minutes, gently scraping the bottom of the pan with a wooden spoon to dislodge any brown bits. Add the plum tomatoes, thyme, rosemary, and parmesan rind (if using), and bring to a simmer. Once simmering, add the chicken back to the pot, stir, cover, and transfer the pot to the oven and braise for 45 minutes.
6. After 45 minutes, remove the lid and continue to cook for 30 minutes, then remove from the oven and, using a fork in each hand, shred the chicken into bite-sized pieces. Cover and set aside.

7. Add the mushrooms to a large pan over medium-high heat.
8. Once the mushrooms release their water, add 2 tablespoons of olive oil and saute until browned. Season with salt and pepper.
9. Mix the mushrooms with the ragu, then taste test and make any adjustments to salt and pepper.

10. Bring a large pot of salted water to a boil and cook the pasta until 1 minute less than al dente. Heat a large pan to medium heat and add 4 cups of the chicken ragu along with the pasta and cook for 1 minute, mixing well to coat the pasta with the ragu. Remove the pan from the heat and add the cheese. If the pasta needs more ragu, or pasta water to loosen it up, add it now. Serve the pasta with more ragu and cheese on the side.

More hearty chicken dishes

If you’re looking for more ways to use chicken in hearty dishes, give these recipes a try.

• Coq au vin
• Hearty chicken potato stew
• One-pan chicken thighs and brothy beans