Chicken Ragu
Serve this with a pasta that catches and holds the sauce such as fusilli or rotini. Their spiral shape is perfect.
- 8
Ingredients
- 2 Tbsp. olive oil
- 2 medium carrots, peeled and chopped (about 1 cup)
- 2 medium celery stalks, chopped (about 2/3 cup)
- 1 large onion, chopped (about 1 1/2 cups)
- 1 yellow bell pepper, chopped (about 1 1/2 cups)
- 2 ounces salami, diced (about 1/2 cup)
- 2 large garlic cloves, chopped (about 1 Tbsp.)
- 8 ounces baby portobello (cremini) mushrooms, sliced
- 4 boneless, skinless chicken thighs, cut into 1/2-inch cubes
- One 28-ounce can crushed tomatoes in puree
- 1/2 cup red wine
- 1/2 cup reduced-sodium chicken broth
- 2 tsp. chopped fresh rosemary
- 3/4 tsp. crushed fennel seeds
- 1/8 tsp. crushed dried red pepper flakes
- Freshly grated Parmigiano-Reggiano, optional
Preparation
Step 1
Heat the olive oil in a Dutch oven over medium heat. Add the carrots, celery, onion and bell pepper; saute until softened, 6 to 8 minutes. Stir in the salami and garlic; saute until fragrant, 30 seconds to 1 minute. Add the mushrooms; saute until softened, 5 to 7 minutes. Stir in the chicken; saute until the chicken is no longer pink on the outside, 2 to 3 minutes. Add the tomatoes, red wine, chicken broth, rosemary, fennel seeds and red pepper flakes. Bring just to a boil and reduce the heat to low; cook, uncovered, until thickened, stirring occasionally, about 45 minutes. Sprinkle with Parmesan, if desired.
Make Ahead: Make the whole recipe a day or two ahead of time and refrigerate, covered, until ready to serve, then bring to a simmer.
Serve With: Pasta plus slices of rustic peasant-style bread on the side. A simple tossed romaine salad rounds out the menu.