Chicken Ragù with Mushroom Sauce on Sweet Potato

METHOD

1. Step 1: Start the ragù base (soffritto)

   • 1 tbsp olive oil
   • 20 g unsalted butter
   • 1 small onion, very finely diced
   • 1 shallot, very finely diced
   • 1 small carrot, very finely diced
   • 1 small celery stalk, very finely diced
   • 2 garlic cloves, minced
   • 1 tsp thyme leaves
   • 1 tbsp tomato paste

   Heat the olive oil and butter in a sauté pan over medium-low heat. Add the onion, shallot, carrot, and celery. Cook gently for 8 to 10 minutes, stirring often, until very soft and sweet without coloring. Add the garlic, thyme, and tomato paste. Cook for 1 minute.

2. Step 2: Poach the chicken in the sauce

   • 100 ml dry white wine
   • 250 ml chicken stock
   • 500 g chicken breast

   Pour in the white wine and let it reduce for about 2 minutes. Add the chicken stock and bring to a gentle simmer. Lay in the chicken breasts. Cover and cook very gently for 10 to 14 minutes (depending on thickness), until just cooked through. Remove the chicken to a plate and rest 2 minutes.

3. Step 3: Pull the chicken and finish the ragù

   • 2 tbsp crème fraîche
   • 1 tsp lemon juice
   • Salt
   • Black pepper

   Pull the warm chicken into soft shreds using 2 forks (or your fingers). Simmer the base left in the pan for a few more minutes so it reduces slightly, until it’s glossy and cohesive. Return the pulled chicken to the pan and fold it into the reduced base. Stir in the crème fraîche and lemon juice. Season with salt and black pepper. Cook 1 to 2 more minutes, just until the chicken is coated and the mixture is moist and spoonable (not runny). Keep warm on the lowest heat.

4. Step 4: Make the mushroom sauce

   • 300 g mushrooms, very finely chopped
   • 1 shallot, very finely minced
   • 20 g unsalted butter
   • 1 tbsp olive oil
   • 75 ml dry white wine
   • 200 ml chicken stock
   • 80 to 100 ml cream
   • 1 tsp thyme leaves
   • 1 tbsp finely chopped chives or parsley
   • Salt
   • Black pepper
   • A few drops lemon juice

   In a saucepan or sauté pan, heat the butter and olive oil over medium heat. Add the shallot and cook for 2 minutes until softened. Add the mushrooms and thyme. Cook for 8 to 10 minutes, stirring often, until the mushrooms release their liquid and then concentrate. Pour in the white wine and reduce until nearly gone. Add the chicken stock and simmer until reduced by about half. Add the cream and simmer 2 to 3 minutes, until lightly thickened. Stir in the chopped herbs. Season with salt, black pepper, and a few drops of lemon juice. The sauce should be silky and pourable: it should coat a spoon, but still flow easily. Keep warm.

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   Serve

   Split a baked sweet potato, spoon mushroom sauce underneath, and top with chicken ragù. Finish with extra chopped chives/parsley and black pepper.