Chicken and Mushroom Ragu

This is my “I’m pregnant and refusing to go to the grocery store” meal!  Ok, maybe I’m not refusing so to speak…I just haven’t felt my best the last couple of days and haven’t mustered up the energy it takes to go.  Thankfully, I had just enough stuff to make a meal that ended up being so much better than I ever thought it would be!  Why are the meals that you put so little thought into end up being the absolute best meals ever?!  The meals you put hours upon hours of thought into end up being good, but not near as good as a meal you had to seriously hope and pray it would at least be edible.  *Sigh*

Now I need some chocolate….

Go make this recipe!  You’ll love it!  You can seriously make this as quick as you want, but I’m telling you…IF you let this simmer for a while…cook it long enough to allow the chicken to fall off the bone…It is AMAZING!  IF I had gone to the store today, I would’ve bought some sort of bread to dip in the sauce…Yes, I know that’s not Paleo.  I think I could live off crusty bread and homemade tomato sauce…..



  • 1-1.5 lbs organic chicken, (legs, thighs, breast, whatever you prefer) skinless/bone-in
  • 2 tbsp fat
  • 1 tbsp garlic, minced
  • 1/2 large onion, diced
  • 1 cup baby bella mushrooms, diced
  • 2 – 14oz cans organic diced tomatoes
  • 1 heaping tbsp Italian seasoning
  • 1 heaping tbsp honey
  • salt and pepper to taste
  • couple dashes of cayenne, optional


  1. In a large saute pan on medium-high heat, add the fat to the pan.  Once the fat is hot, add the onion and garlic.  Saute until translucent, about 5-7 minutes.  Add the mushrooms and continue cooking for another 5-7 minutes.
  2. Add the tomatoes, Italian seasoning, honey, salt and pepper.  Stir well and let this simmer.  The longer it cooks, the better it tastes!
  3. In a cast iron skillet on medium-high heat, add some fat to the pan, and let it get hot.  Season your chicken with salt and pepper.  Brown the chicken on both sides, not cooking it fully.  Add the browned chicken to the tomato sauce, cover with a lid, and let it simmer until the chicken falls off the bone, about one hour, or longer if you have time.  Serve on top of mashed cauliflower, spaghetti squash, or rice!  Bon Appetit!!



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