Authentic Chicken Ragu

Name: Authentic Chicken Ragu
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 10 serving
Ingredients: 3 lb chicken thighs; 2 teaspoons salt; ¼ cup olive oil; 2 carrots; 2 large onions; 2 stalk celery; 6 cloves garlic; 2 tablespoons tomato paste; 1 cup wine; 2 bay leaves; 1 ½ teaspoons dried thyme; 1 ½ teaspoons dried ground sage; 1 ½ teaspoons dried rosemary; 1 teaspoon dried oregano; 1 teaspoon dried ground fennel; 1 28oz/800g can crushed tomatoes; 1 cup chicken broth or stock; ½ teaspoon salt; ½ teaspoon black pepper; 1.65 lb dried egg pappardelle pasta; 1 tablespoon salt; ¾ cup heavy cream; ¾ cup grated parmesan

User Reviews

4.7

168 reviews

Excellent

Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs
Servings
10
Calories
779 kcal
Course
Main Course
Cuisine
Italian

Authentic Chicken Ragu

Carmen Warren

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This amazing Chicken Ragu is the ultimate in easy comfort food! It takes hardly any effort, cooks in the oven, and is big on flavor! You can serve it over pasta, gnocchi, cheesy polenta, or mashed potato for a delicious family meal that everyone will love. Add a side salad and some garlic bread, and dinner is done. It is the perfect family meal, or serve it to guests, I know they'll be impressed.

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Ingredients

Servings

For the Pork Ragu

3 lb chicken thighs skinless and boneless
2 teaspoons salt
¼ cup olive oil
2 carrots peeled & diced
2 large onions diced
2 stalk celery diced
6 cloves garlic finely chopped
2 tablespoons tomato paste
1 cup wine (see note 1)
2 bay leaves
1 ½ teaspoons dried thyme
1 ½ teaspoons dried ground sage
1 ½ teaspoons dried rosemary
1 teaspoon dried oregano
1 teaspoon dried ground fennel
1 28oz/800g can crushed tomatoes
1 cup chicken broth or stock
½ teaspoon salt
½ teaspoon black pepper

To serve the pasta (assuming you are using all of the ragu)

1.65 lb dried egg pappardelle pasta (see note 2)
1 tablespoon salt
¾ cup heavy cream
¾ cup grated parmesan plus more to serve

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Instructions

To cook the Chicken Ragu

Preheat oven to 325˚F/160ºC.
Season the chicken thighs all over with salt.3 lb / 1.36 kg chicken thighs2 teaspoons salt
Place a Dutch oven over medium-high heat. Pour in the oil, and once hot, sear the chicken for 3-4 minutes on each side. Leaving the oil in the pan, remove the chicken thighs from the pan and set it aside in a bowl.¼ cup / 4 tablespoons olive oil
Reduce the heat to low, add the chopped onion, carrot, and celery and sauté for 15 minutes until colored but not burn.2 carrots2 large onions2 stalk celery
Add the garlic and saute for a minute.6 cloves garlic
Stir in the tomato paste and cook for 2-3 minutes.2 tablespoons tomato paste
Turn the heat back to high and add the wine scraping at the bottom to remove any browned bits.1 cup / 250 ml wine
Add in the bay, thyme, sage, rosemary, oregano, and fennel. Then stir in the canned tomatoes, broth and salt, and pepper. Bring to a simmer.2 bay leaves1 ½ teaspoons dried thyme1 ½ teaspoons dried ground sage1 ½ teaspoons dried rosemary1 teaspoon dried oregano1 teaspoon dried ground fennel1 28oz/800g can crushed tomatoes1 cup / 250 ml chicken broth or stock½ teaspoon salt½ teaspoon black pepper
Add the chicken back into the pan, along with any juices that have collected. Cover the pan and place it on the bottom shelf of the oven.
Cook the chicken for an hour.
Remove the pan from the oven and use two forks to shred the chicken thighs Leave it as chunky or a fine as you like. Stir the chicken into the sauce.
At this point, the sauce can be cooled and refrigerated, or frozen. (see bulk of post for details)

To serve the pasta (assuming you are using all of the ragu)

Bring a large pan of water to a boil. Once boiling, add the salt and cook the pasta for 2 minutes less than the packet suggests.1.65 lb / 750 g dried egg pappardelle pasta1 tablespoon salt
Reserve 2 cups of the pasta cooking water, drain the pasta and add it to the dutch oven of ragu.
Stir in the heavy cream and parmesan cheese. Bring to a simmer and stir constantly for 2 minutes or until the pasta is cooked. If the sauce starts to look dry, use some reserved pasta cooking water to bring the consistency to your liking.¾ cup / 180 ml heavy cream¾ cup / 75 g grated parmesan
Serve with extra parmesan.

Notes

You can use red wine or white wine for this recipe. Both give a great flavor. The photos in this pot were taken with chicken ragu cooked with white wine. If you don't drink alcohol, then you can use extra chicken broth.
You want a wide noodle like pappardelle or fettuccine. Or go for a chunky shape like a rigatoni.

Nutrition Information

Show Details

Calories 779kcal (39%) Carbohydrates 64g (21%) Protein 37g (74%) Fat 40g (62%) Saturated Fat 13g (65%) Polyunsaturated Fat 7g Monounsaturated Fat 16g Trans Fat 0.2g Cholesterol 223mg (74%) Sodium 1627mg (68%) Potassium 755mg (22%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 2672IU (53%) Vitamin C 8mg (9%) Calcium 153mg (15%) Iron 4mg (22%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 779 kcal

% Daily Value*

Calories	779kcal	39%
Carbohydrates	64g	21%
Protein	37g	74%
Fat	40g	62%
Saturated Fat	13g	65%
Polyunsaturated Fat	7g	41%
Monounsaturated Fat	16g	80%
Trans Fat	0.2g	10%
Cholesterol	223mg	74%
Sodium	1627mg	68%
Potassium	755mg	16%
Fiber	4g	16%
Sugar	6g	12%
Vitamin A	2672IU	53%
Vitamin C	8mg	9%
Calcium	153mg	15%
Iron	4mg	22%