Braised Chicken and Mushroom Ragù with "White Curry" Spices

The Chicken and Mushroom Ragù

• 12 ounces mushrooms (4 cups chopped)(I use portabellas, crimini and, if available, one or two porcini.)
• 1 tablespoon olive oil
• 3 or 4 chicken thighs, depending on size of the pieces, and your appetites
• 3 tablespoons flour for dredging, preferably Wondra
• ¾ cup red wine, divided (I use a Burgundy or Cotes du Rhone for this.)
• 1 medium yellow onion, chopped
• 3 medium shallots, thinly sliced
• 1 heaping tablespoon of bacon fat, or butter or oil, or a combination
• Salt
• ½ teaspoon white curry powder (Recipe provided below.)
• 2 ounces of Black Forest ham or 1 ounce of prosciutto, finely chopped
• 1 ½ cup diced tomatoes in juice (canned is fine)
• 3 medium carrots, cut into 3/4 inch slices
• ¼ teaspoon finely chopped fresh rosemary leaves
• 1 ½ teaspoon coarsely chopped fresh thyme leaves
• 3/4 cup chicken or pork stock
• 2 tablespoons chopped fresh parsley
• Freshly ground peppers to taste

1. Heat a large non-stick skillet until fairly hot, then add the olive oil and swirl it around quickly. Add the mushrooms, stir a few times, then turn the heat down to medium low. Stir for another minute or so, then leave them alone for another three or four minutes, stirring only once, briefly.
2. While the mushrooms are cooking, dredge the chicken thighs in the flour, seasoned with a pinch of salt.
3. Finish cooking the mushrooms by turning the heat back up to medium and cooking for another minute, stirring constantly. Put the mushrooms in a bowl and, with the pan still hot, deglaze it with 2 tablespoons of the red wine. Pour the wine and pan juices into the bowl with the mushrooms.
4. Rinse and lightly wipe dry the pan. Return it to the stove and get it hot over a medium heat.
5. Add the olive oil or bacon fat and swirl in around the pan. Put the chicken thighs in, skin side down, and leave them alone. Let them cook for about five minutes, turning the heat down a bit, then turn them over and cook the other side for about three minutes. Remove them to the bowl with the mushrooms.
6. In the same skillet, add the onions and stir well to coat them. Continue stirring while the onions cook for about 2 minutes, then add the garlic and cook for another minute, stirring constantly.
7. Add the white curry powder and the chopped ham or prosciutto and stir well, cooking for another minute.
8. Add the chicken, skin side up, the carrot slices, and the mushrooms and all of the juices that have collected in the bowl, and stir well, continuing to cook over medium heat. Then add the tomatoes, the herbs, a pinch of salt and the rest of the wine. Stir to combine and then lower the heat and simmer for about five minutes, stirring frequently.
9. Add the chicken stock, and scrape down the sides of the skillet, blending everything together. Continue to simmer, stirring occasionally, for another 15 - 20 minutes or until the chicken is fully cooked. Taste for seasoning and correct. Cover and allow it to sit for at least another five or ten minutes.
10. Just before serving, add the chopped parsley and freshly ground pepper.
11. Enjoy!!

The "White Curry" Spice Mix

• 2 teaspoons cumin seeds
• 2 teaspoons coriander seeds
• ¼ teaspoon cardamom seeds
• 1 very small cinnamon stick
• 1 teaspoon yellow mustard seeds
• 5 whole cloves

1. Toast the cumin, coriander and cardamom lightly in a small skillet just until fragrant, shaking the pan frequently. The minute they seem to be turning a darker color, remove all of the seeds right away, lest they burn.
2. Break the cinnamon stick into about five or six pieces. Very lightly toast it in the skillet, for no more than a minute or so on medium heat.
3. Grind the toasted seeds, the cinnamon stick, the mustard seeds and the cloves to a fine powder. (Check the grinder once or twice to dislodge any cinnamon pieces that may have stuck to the blade.)
4. Store in a jar and use within a few weeks.
5. Enjoy!!