Italian Chicken Ragu from My Weekly Live Cookery Show
A cozy, hearty dish that’s perfect for a weekend dinner or a special meal to share with loved ones. The rich, savory flavors of chicken, wild mushrooms, fennel, and sun-dried tomatoes come together in a wonderfully comforting stew that’s sure to please.
Ingredients:
20g Dried wild mushrooms** (soaked in boiling water)
6 Dried sun-dried tomatoes** (soaked in boiling water)
2 Garlic cloves**, chopped
1 Fennel bulb**, chopped
12 Shallots**, peeled
1 tsp Fennel seeds**
6 Skinless, boneless chicken thighs**, diced
375ml Beefsteak Club Malbec wine**
125g Pitted olives**
1 tbsp Sun-dried tomato paste**
1/2 pint Chicken stock**
1 tbsp Cornflour mixed in water
Salt and pepper to taste
Here's How
1. Prep your veggies
Start by chopping the garlic and fennel. Add them to a large pan with a splash of olive oil and cook gently until the fennel softens and releases its beautiful aroma.
2. Add the chicken
Next, toss in your peeled shallots and diced chicken thighs. Let everything cook together for a few minutes, so the chicken gets a nice golden color.
3. Rehydrate and chop
Drain the dried wild mushrooms and sun-dried tomatoes, then chop them into small pieces. Add them to the pan with the chicken, fennel, and shallots. Your kitchen will start to smell amazing at this point!
4. Pour in the liquids
Now it’s time for the good stuff. Add the olives, then pour in the mushroom water, tomato water, and your lovely Beefsteak Club Malbec wine. *Tip*: Be careful not to add all of the mushroom soaking liquid, as there’s usually a little sand at the bottom – we want the flavor, not the grit!
5. Season and simmer
Stir in the sun-dried tomato paste, followed by the chicken stock. Turn up the heat and bring it all to a boil, then reduce the heat and let it simmer gently for 30-40 minutes, until the chicken is perfectly tender. Or, for an even more relaxed approach, pop the whole pan in the oven at 160°C (325°F) and let it cook for about an hour.
6. Thicken and finish
Once the chicken is cooked through, stir in your cornflour and water mixture to thicken the sauce. If you’re feeling indulgent, add a knob of butter for extra richness and a velvety texture.
7. Serve and enjoy
This stew is absolutely delicious served with my creamy fennel risotto or a big helping of buttery mashed potatoes and your favorite veggies. You can find the risotto recipe in my new cookbook (get your copy [here](https://www.petersidwell.com/newbook)) or watch the full recipe on my YouTube channel.
I hope you enjoy this recipe—it’s the perfect dish to bring people together over a warm, hearty meal. Don't forget to savor every bite! 😊
Serve with my fennel risotto or some nice buttery mashed potatoes and veggies. You can get the risotto recipe from my book. https://www.petersidwell.com/newbook or watch the cookery show episode on Youtube
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