MEATY CHICKEN RAGù
A great hearty meat sauce made with inexpensive chicken thighs.
Provided by Deborah Mele
Categories Sauces
Time 2h15m
Number Of Ingredients 13
Steps:
- Rinse the chicken thighs, and then pat dry.
- Heat the oil in a large skillet over medium heat, and brown the chicken thighs well on both sides.
- Remove the chicken pieces to a plate.
- Add the carrots, onions and celery to the pan drippings, and saute until soft, about 5 minutes.
- Add the garlic, and cook another minute or two.
- Add the chicken thighs back into the skillet, and then add the wine.
- Cook on medium heat until it has evaporated by half.
- Add in the chopped tomatoes, and seasonings.
- Simmer, on low heat, covered for about 1 1/2 to two hours, or until the meat begins to fall off of the bones.
- Remove the chicken pieces from the pan, and pull the meat off of the bones and chop coarsely.
- Return the chicken back to the pan and bring the sauce mixture to a boil.
- Cook a few minutes until it has reduced and thickened.
- Serve hot on your fresh pasta of choice!
Nutrition Facts : Calories 374 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 162 milligrams cholesterol, Fat 14 grams fat, Fiber 1 grams fiber, Protein 32 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1 cup, Sodium 271 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
SLOW-SIMMERED MEAT RAGU
After a day of simmering in the slow-cooker, this ragu is not your typical spaghetti sauce. It's almost like a stew, so feel free to skip the pasta. -Laurie LaClair, North Richland Hills, Texas
Provided by Taste of Home
Categories Dinner
Time 6h30m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- In a 5- or 6-qt. slow cooker, combine the first 11 ingredients. Heat a large skillet over medium heat. Add sausage and onion; cook and stir until sausage is no longer pink and onion is tender. Drain. Add to slow cooker., Cook, covered, on low 6-8 hours or until chicken is tender. Serve with pasta. Freeze option: Do not cook or add pasta. Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Cook pasta according to package directions. Place meat mixture in a large saucepan; heat through, stirring occasionally and adding a little water if necessary. Proceed as directed.
Nutrition Facts : Calories 341 calories, Fat 20g fat (5g saturated fat), Cholesterol 64mg cholesterol, Sodium 1294mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 4g fiber), Protein 26g protein.
CHICKEN RAGU
Make and share this Chicken Ragu recipe from Food.com.
Provided by Dancer
Categories Chicken Thigh & Leg
Yield 4-6
Number Of Ingredients 14
Steps:
- Heat 2 Tbsp oil in a large skillet over medium high heat. Add chicken thighs and Italian sausage. Stir cook, breaking sausage into small pieces, until chicken is browned and sausage meat is no longer pink.
- Add onion, celery, carrot, garlic and bay leaf and continue to stir cook until the onion is softened.
- Stir in Marsala.
- Bring to a boil, scraping up any brown bits that are stuck to the bottom of the skillet. Reduce heat and simmer until half of the liquid has evaporated (about 15 minutes). Transfer this mixture to a Dutch oven.
- Mix in mushrooms, tomatoes, chicken stock, tomato paste and cloves.
- Bring to a boil then reduce heat and simmer, stirring occasionally for 45 minutes.
- Serve as a stew with a salad and French bread or serve as a sauce for your favourite pasta.
- Makes 4 to 6 servings.
Nutrition Facts : Calories 536.1, Fat 26.3, SaturatedFat 7, Cholesterol 167.7, Sodium 826.5, Carbohydrate 17.1, Fiber 3.4, Sugar 8.4, Protein 46.7
CHICKEN RAGù
Yield serves 4
Number Of Ingredients 15
Steps:
- Heat a large pot of water to a boil for the pasta. Salt the water when it boils and cook the pasta to al dente.
- In a large skillet, heat 2 tablespoons of the EVOO over medium-high heat. Brown the pancetta for 3 to 4 minutes, then add another tablespoon of EVOO. Add the chicken and brown evenly for 5 to 6 minutes. Add the onions, rosemary, and garlic, then season with salt and pepper. Grate the carrot with a box grater directly into the pan and stir in. Add the bay leaf and cook until the vegetables are soft, 5 to 6 minutes.
- Add the wine to the chicken and vegetables, stir and reduce for a minute, then add the tomatoes and crush them with a wooden spoon. Simmer for a few minutes to thicken the sauce and combine the flavors.
- Drain the pasta and toss with the chicken ragù and cheese. Discard the bay leaf. Garnish with some torn basil. Serve immediately.
EASY CHICKEN RAGU
No need to simmer on the stovetop all day with this terrific weeknight recipe. This hearty chicken dinner can be on the table in less than 30 minutes.
Provided by By Inspired Taste
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Fill 6-quart stockpot or Dutch oven with water; heat to boiling over high heat.
- Meanwhile, in 3-quart saucepan, place oil, onion, carrot and celery; cook over medium heat 2 to 3 minutes or until onion becomes soft. Stir in rosemary and garlic; cook 30 seconds. Add chicken; cook 5 minutes, breaking up chicken with large spoon or spatula, until chicken browns.
- Remove from heat; stir in wine. Return to heat; cook 1 minute.
- To boiling water, add spaghetti and 1 tablespoon salt; cook as directed on box.
- Stir marinara sauce into chicken mixture. Reduce heat to medium-low; cook 10 minutes. Taste chicken ragu; if needed, season with salt and pepper. Serve chicken ragu over cooked spaghetti.
Nutrition Facts : ServingSize 1 Serving
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