Chicken Ragù Recipes

EASY CHICKEN RAGU

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.

CHICKEN RAGU

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 EVOO over medium-high heat. Brown the pancetta for 3-4 minutes, then add another tablespoon of EVOO. Add the chicken and brown evenly for 5-6 minutes. Add the onion, rosemary, bay leaf and garlic, season with salt and pepper, then grate the carrot with a box grater directly into the pan and stir in. Cook until the vegetables are soft, 5-6 minutes.Add the Marsala 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 ragu and cheese. Discard the bay leaf. Garnish with some torn basil. Serve immediately.

CHICKEN RAGU

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.

LINGUINE WITH CHICKEN RAGU

Steps:

• Heat the oil in a heavy large skillet over medium-high heat. Add the chicken, season with salt and pepper, and cook until the juices evaporate and the chicken is golden, about 10 minutes. Add the shallots and garlic and saute until tender, about 2 minutes. Add the wine and stir to scrape up any brown bits on the bottom of the skillet. Add the rosemary and mix well. Add the Marinara Sauce and bring to a simmer. Reduce the heat to medium-low and simmer gently until the flavors blend, about 10 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Add the linguine and cook until al dente, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of cooking liquid. Add the linguine to the ragu and toss to coat, adding some reserved cooking liquid to moisten. Transfer the pasta to a large serving bowl. Sprinkle with Parmesan and serve.
• In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon each of salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste.

CHICKEN WITH CHICKPEA AND TOMATO RAGU

Steps:

• Toss the chicken breasts with the salt, pepper and 1 tablespoon olive oil in a small bowl. Set aside.
• Heat a medium Dutch oven over medium heat. Add 2 tablespoons olive oil to the pan and heat an additional 30 seconds. Add the onion, garlic and fennel to the hot pan. Season with salt and stir with a wooden spoon to combine. Cook, stirring often, until the vegetables are beginning to soften and are fragrant, about 3 minutes. Add the oregano and garlic powder to the vegetables and stir to combine. Continue to cook until the vegetables are translucent and beginning to brown slightly, another 3 to 4 minutes. Add the tomatoes to the pan along with the vinegar. Bring the mixture to a simmer. Reduce the heat to maintain a gentle simmer. Using the back of a wooden spoon, crush the tomatoes into medium-sized pieces. Simmer for 10 minutes while you start the chicken.
• Meanwhile, heat a medium skillet over medium-high heat. Add the remaining tablespoon olive oil and heat an additional 30 seconds. Add the chicken to the hot skillet and cook, undisturbed, until deep golden brown, 3 to 4 minutes. Flip the chicken and cook until the chicken is evenly browned on both sides, an additional 3 to 4 minutes. Carefully ladle the tomato mixture over and around the chicken, then reduce the heat to maintain a gentle simmer and continue to cook for an additional 5 minutes. Stir in the chickpeas and butter and cook to heat through, 2 more minutes. Did you taste it? Season with additional salt, garlic powder or garlic salt if needed. Stir in the basil and serve topped with Parmesan, if desired.

CAJUN CHICKEN RAGOUT

Steps:

• Cook and stir bacon in a skillet over medium heat until crisp, about 10 minutes. Transfer bacon to a bowl with a slotted spoon, reserving 2 tablespoons bacon fat in the pan.
• Return skillet to medium heat; cook and stir onion, celery, and a pinch of salt until onion begins to soften, about 5 minutes. Add green bell pepper, red bell pepper, and garlic; cook, stirring frequently, until bell peppers are soft, about 5 minutes.
• Pour vegetable oil into the onion mixture, sprinkle in flour, and cook until flour is browned and mixture thickens, about 5 minutes. Add 1 teaspoon black pepper, paprika, oregano, and cayenne pepper and stir to combine.
• Pour 1/4 cup of chicken broth into vegetable mixture; cook and stir, scraping any browned bits off the bottom of the pan, until combined. Add remaining broth and Worcestershire sauce. Increase heat to medium-high and simmer until sauce is thick and reduced slightly, about 10 minutes.
• Reduce heat to low. Add andouille sausage, chicken, and reserved bacon. Cook until heated hot.
• Remove from heat, stir in green onions, and season with salt and black pepper to taste.

CHICKEN RAGOUT

Steps:

• Melt butter in a large skillet over medium heat; add in the onion; cook/stir 9-10 minutes, until golden.
• Add in mushrooms; cook/stir for 4 minutes; set mixture aside.
• Sprinkle chicken with salt and pepper; heat a 5-quart Dutch oven over med-high heat.
• Add in chicken; brown it on each side.
• Deglaze pan with the wine, scraping up any browned bits on the bottom.
• Add in the soup mix, dried fines herbs, broth, bay leaf, and reserved onion/mushroom mixture.
• Cover the pan and simmer for 45 minutes, turning chicken several times during the cooking time.
• Remove bay leaf and serve.

CHICKEN RAGù

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.

SPRING CHICKEN RAGU

Steps:

• Season chicken breasts with salt and pepper. Heat olive oil in a large skillet, add chicken, and cook over medium-high heat until golden brown on both sides, about 7 minutes total.
• Add stock and tomatoes, bring to a boil, and cover. Cook on medium-low heat for about 20 minutes; remove chicken, and set aside.
• Add carrots to skillet, and cook, covered, until almost tender, about 5 minutes. Add asparagus, leeks, and peas, and cook until all the vegetables are tender, about 5 more minutes.
• Meanwhile, pull chicken from bone, and shred into large bite-size pieces. Return chicken to skillet, and cook until heated through, about 2 minutes. Garnish with sprigs of parsley, if desired.

CHICKEN RAGù WITH FENNEL

Steps:

• Put the oil in a wide saucepan or deep skillet that will fit six thighs snugly and turn the heat to medium. Add the bacon and cook it until it's crisp, 5 to 6 minutes, then, using a slotted spoon, transfer it to a small bowl.
• Sprinkle the chicken generously with salt. Turn the heat to medium-high and add the chicken, skin-side down, to begin to brown. After 3 or 4 minutes, turn it and cook for another 3 minutes. Transfer the chicken to a plate and pour off all but 3 tablespoons of the fat.
• Add the onion and fennel and sprinkle with 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables are soft and just starting to turn golden, 6 to 7 minutes. Add the thyme and cook for another minute or so.
• Pour in wine and simmer, stirring and scraping up any browned bits in the bottom of the pan. Reduce the wine by half, 2 to 3 minutes.
• Add the bacon and then the chicken with any accumulated juices, skin-side up, keeping the thighs in a single layer. Pour in enough water to almost cover the chicken.
• Bring to a simmer and then turn the heat down so the liquid is bubbling very gently. Partially cover with a lid, setting it so some steam can escape. Cook until the chicken is tender, about 45 minutes.
• Remove the chicken to a plate and set aside to cool. Once you can handle it, remove the bones and skin and shred the chicken by hand.
• If you are serving the ragù over pasta, get your water going: Bring a large pot of salted water to a boil. Cook the pasta according to package directions, reserving 1 cup pasta water before draining.
• Add milk to the pan and turn the burner to medium-high. Cook, stirring occasionally to prevent sticking, until sauce is nearly reduced by half and slightly thickened, 10 to 12 minutes. Add the shredded chicken back to the pan and season with salt and pepper.
• Stir in the butter, then the Parmesan. If serving over pasta, add some of the starchy pasta water if the sauce seems too thick.
• Add the parsley, and toss sauce with the pasta, if using. Pass more Parmesan at the table.

SLOW COOKER CHICKEN RAGù WITH HERBED RICOTTA

Steps:

• In a 6- to 8-quart slow cooker, combine the chicken, carrot, onion, garlic, tomato paste, olive oil, thyme, oregano, red-pepper flakes and onion powder. Add 2 teaspoons kosher salt and a couple grinds of pepper.
• Pour the tomatoes and their juices into the slow cooker, crushing the tomatoes with your hands, if using whole. Stir to combine.
• Cover and cook on low until the chicken is very tender, about 6 hours. The ragù will hold well on warm for an additional 1 to 2 hours.
• Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. While the pasta cooks, in a small bowl, combine the ricotta with the chopped herbs, lemon juice and a pinch of salt; set aside.
• Coarsely shred the cooked chicken with two forks. Remove and discard the herb sprigs and add the vinegar and the basil leaves. Taste the sauce, adding more red-pepper flakes, if you like. Turn off the slow cooker. Pour the drained pasta into the slow cooker and toss to combine.
• Divide among bowls and top with the ricotta mixture.

CHICKEN & CHORIZO RAGU

Steps:

• Fry the chorizo over a medium heat in a large saucepan or flameproof casserole dish for 5 mins or until it releases its oil and starts to char at the edges. Add the onion and fry for 5 mins more or until soft. Tip in the garlic and cook for 2 mins before stirring in the paprika and sundried tomatoes. Add the chicken thighs and fry for 2 mins each side until they are well coated in the spices and beginning to brown.
• Pour in the chopped tomatoes and stock, and turn the heat down. Cover and cook for 40 mins until the chicken is falling apart and the sauce is thick. Stir the lemon juice through. Serve by piling spoonfuls of the ragu into hot jacket potatoes with parsley sprinkled over and a dollop of soured cream, if you like.