A chicken ragu is a dinner everyone will love with a little bit of red wine. Follow it with a glass of wine to drink, and you've got yourself a winner!
- 2 Tbsp olive oil
- 1 kg skinless chicken thigh fillets, trimmed
- 1 onion, finely chopped
- 1 carrot, peeled, finely chopped
- 100 g sliced pancetta, finely chopped
- 3 cloves garlic, crushed
- 1 Tbsp finely chopped fresh rosemary
- ⅓ cup tomato paste
- ¾ cup dry red wine
- 1 cup chicken stock
- salt and pepper to taste
- 500 g dried pappardelle pasta
- Heat oil in a large, flameproof casserole dish (16-cup capacity) over a high heat. Add chicken in two batches. Cook for about 3 minutes on each side, or until browned. Remove
- Add onion, celery, carrot, pancetta, garlic and rosemary to same dish. Cook, stirring occasionally, over a medium heat, until soft. Add paste. Cook, stirring, for 1 minute.
- Add wine. Boil for 1 minute. Add stock. Return chicken. Bring to boil. Cover with lid.
- Cook in a moderately slow oven (160°C) for about 1 hour, or until chicken is falling apart. Remove from oven. Stand, covered, for 5 minutes.
- Skim excess oil from top of ragu using a large metal spoon or absorbent kitchen paper. Using tongs, remove chicken. Thickly shred. Stir back into sauce in casserole dish. Season.
- Meanwhile, cook pasta in a stockpot of boiling, salted water until tender. Drain
- Add pasta to ragu. Toss to coat. Serve.
Ragu can be made up to two days ahead. Keep, covered, in the fridge. Add cooked pasta when reheating. Pappardelle is a large, flat, long shaped pasta. Replace with fettuccine or rigatoni.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||5.4 g|
|Total carbohydrates||65.2 g|
|- Sugars||5.3 g|
|Dietary fibre||3.9 g|