Chicken Ragu

Name: Chicken Ragu
Prep time: 10 min
Cook time: 1 h 40 min
Total time: 1 h 50 min
Yield: 4 people
Ingredients: 6-8 boneless skinless chicken thighs; 2 tablespoons olive oil; 3 large carrots; 2 talks celery; 1 yellow onion, finely diced; 8 cloves garlic; 4 tablespoons tomato paste; 1 cup white wine; 6 prigs fresh thyme; 2 bay leaves; 1 ounce can crushed peeled tomatoes; 1 cup chicken stock; Kosher salt and freshly cracked black pepper to taste; 3 cups water; 1 cup polenta; kosher salt; 1¼ cups whole milk; 4 tablespoons unsalted butter; 1 ounce Parmigiano-Reggiano cheese

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4.8

63 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 50 mins
Servings
4 people
Calories
674 kcal
Course
Main Course, Dinner
Cuisine
Italian

Chicken Ragu

Demi Owens

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Are you tired of the same old dinner routine? Stop settling for boring meals and switch things up with Chicken Ragu! This flavorful Italian favorite is sure to bring life back into your kitchen. Not only is it delicious and a great way to regroup as a family, but making Chicken Ragu can also be an entertaining kitchen experience.

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Ingredients

Servings

For the Chicken Ragu

6-8 boneless skinless chicken thighs (approx. 2.5-3 pounds)
2 tablespoons olive oil
3 large carrots peeled and cut into a small dice
2 talks celery thinly sliced
1 yellow onion, finely diced
8 cloves garlic roughly chopped
4 tablespoons tomato paste
1 cup white wine
6 prigs fresh thyme finely chopped
2 bay leaves
1 ounce can crushed peeled tomatoes
1 cup chicken stock
Kosher salt and freshly cracked black pepper to taste

For the Polenta

3 cups water
1 cup polenta
kosher salt
1¼ cups whole milk
4 tablespoons unsalted butter
1 ounce Parmigiano-Reggiano cheese

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Instructions

For the Ragu

Add the olive oil to a large dutch oven with a lid, over medium-high heat. Generously season the chicken thighs with kosher salt and freshly cracked black pepper. Once the oil is shimmering, carefully add the seasoned chicken thighs in an even layer to the dutch oven, do 2 rounds if needed to avoid overcrowding the pot. Cook 5-6 minutes, until the chicken is golden brown on one side, then flip and cook 3-4 minutes until the other side is golden. Transfer to a plate and set aside.
Reduce heat to medium. Add in the carrots, onion, and celery and season with kosher salt freshly cracked black pepper. Stir to combine & cook, stirring occasionally, until caramelized, about 10-15 minutes.
Add the garlic to the pot with the vegetables and cook for 1 minute. Add the tomato paste and cook for 2-3 minutes, until well incorporated. Increase the heat to medium-high, pour the white wine and thyme into the pot. Stir constantly, using a wooden spoon to scrape up any browned bits that may have formed at the bottom of the pot. Cook for 4-5 minutes, until the wine is almost completely absorbed. Add the bay leaves and canned crushed tomatoes along with their juices, stock, & browned chicken thighs. Bring the mixture to a boil. Reduce heat to a low. Partially cover the pot and simmer, stirring occasionally, for 35-45 minutes, until the chicken is fall-apart tender.
Carefully transfer the braised chicken thighs to a plate or cutting board. Use 2 forks to shred the meat into bite-sized pieces. Return the shredded chicken to the pot with the ragu sauce. Stir to combine.

For the Polenta

Bring the water to a boil in a medium saucepan over medium high heat. Slowly add the polenta, stir with a wooden spoon, and add 1 teaspoon salt. Reduce the heat to medium and cook, stirring occasionally, until the polenta is tender and full cooked, about 20 minutes. Add the milk, 2 tablespoon of the butter, and the Parmigiano-Reggiano cheese to the polenta and stir together over medium-low heat until just warmed through and soft enough to drop easily from a spoon, a few minutes more. Cover to keep warm. Taste and add extra butter and stir if you want a richer flavor.

Notes

for anyone who wants to make this in a slow cooker, be my guest. You’ll need to crisp the chicken and sauté the mirepoix as the recipe states, but otherwise, you could pop everything in the slow cooker, let the wine cook down and add the rest of the ingredients and you’re in business!

Nutrition Information

Show Details

Calories 674kcal (34%) Carbohydrates 51g (17%) Protein 45g (90%) Fat 31g (48%) Saturated Fat 13g (65%) Polyunsaturated Fat 3g Monounsaturated Fat 12g Trans Fat 0.5g Cholesterol 207mg (69%) Sodium 571mg (24%) Potassium 1115mg (32%) Fiber 4g (16%) Sugar 11g (22%) Vitamin A 8709IU (174%) Vitamin C 14mg (16%) Calcium 261mg (26%) Iron 3mg (17%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 674 kcal

% Daily Value*

Calories	674kcal	34%
Carbohydrates	51g	17%
Protein	45g	90%
Fat	31g	48%
Saturated Fat	13g	65%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	12g	60%
Trans Fat	0.5g	25%
Cholesterol	207mg	69%
Sodium	571mg	24%
Potassium	1115mg	24%
Fiber	4g	16%
Sugar	11g	22%
Vitamin A	8709IU	174%
Vitamin C	14mg	16%
Calcium	261mg	26%
Iron	3mg	17%