Authentic Chicken Ragu
User Reviews
4.7
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Prep Time
30 mins
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Cook Time
1 hr 30 mins
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Total Time
2 hrs
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Servings
10
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Calories
779 kcal
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Course
Main Course
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Cuisine
Italian
Authentic Chicken Ragu
Description
The recipe centers on skinless, boneless chicken thighs browned and then simmered slowly with diced carrots, onions, celery, garlic, and tomato paste forming a flavorful base. A selection of dried herbs including thyme, sage, rosemary, oregano, and ground fennel add complexity. A splash of wine (red or white) adds acidity while canned crushed tomatoes and chicken broth enrich the ragu. Cooking the mixture in a covered Dutch oven at low heat allows the chicken to become tender enough to shred into the sauce, thickening it and infusing it with meat flavor. The ragu is traditionally served with egg pappardelle pasta tossed with cream and Parmesan, which balances the hearty tomato and herb notes.
The technique uses classic Italian slow-cooking methods and herb combinations to create a comforting and robust meal. The slow braise melds the flavors and produces a sauce both aromatic and rich in texture. Choosing a broad pasta helps hold the chunky sauce well, making each bite satisfying.
This dish is ideal for a filling dinner and pairs well with grated Parmesan and a crisp green salad. The recipe's notes indicate flexibility in wine choice and the importance of wide pasta noodles such as pappardelle or rigatoni to capture the sauce effectively.
Ingredients
For the Pork Ragu
- 3 lb chicken thighs skinless and boneless
- 2 teaspoons salt
- ¼ cup olive oil
- 2 carrot peeled & diced
- 2 onion diced, large
- 2 celery diced, stalk
- 6 cloves garlic finely chopped
- 2 tablespoons tomato paste
- 1 cup wine (see note 1)
- 2 bay leaf
- 1 ½ teaspoons thyme dried
- 1 ½ teaspoons sage dried ground
- 1 ½ teaspoons rosemary dried
- 1 teaspoon oregano dried
- 1 teaspoon fennel dried, ground
- 1 crushed tomatoes 28oz/800g can
- 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 egg pappardelle pasta see note 2, dried
- 1 tablespoon salt
- ¾ cup heavy cream
- ¾ cup Parmesan Cheese plus more to serve, grated
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
- Red or white wine can be used based on preference; white wine was used in the photos.
- For a non-alcoholic version, replace wine with extra chicken broth.
- Wide noodles like pappardelle or rigatoni are best to hold the hearty ragu.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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