Crimini Ragu With Spinach Crostini And Chicken Ragu With Whole Wheat Pasta Recipes

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CHICKEN RAGU



Chicken Ragu image

Make and share this Chicken Ragu recipe from Food.com.

Provided by Dancer

Categories     Chicken Thigh & Leg

Yield 4-6

Number Of Ingredients 14

2 tablespoons olive oil
1 1/2 lbs boneless skinless chicken thighs, cut in 1/2 inch pieces
6 ounces Italian sausage, (mild or hot) casings removed
1/2 medium onion, minced
2 stalks celery, minced
2 carrots, peeled and minced
1/2 lb fresh mushrooms, sliced
1 bay leaf
1 clove large garlic, minced
1 cup dry marsala
1 (14 ounce) can tomatoes, crushed
1 cup chicken stock
1 tablespoon tomato paste
3 pinches cloves

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 & CHORIZO RAGU



Chicken & chorizo ragu image

Serve this delicious chicken and chorizo ragu over rice or pasta as an easy midweek dinner for the family. You can freeze any leftovers for another day

Provided by Elena Silcock

Categories     Dinner, Main course, Supper

Time 55m

Number Of Ingredients 10

120g cooking chorizo, chopped
1 red onion, chopped
2 garlic cloves, grated
1 tsp hot smoked paprika
80g sundried tomatoes, roughly chopped
600g skinless and boneless chicken thighs
400g can chopped tomatoes
100ml chicken stock
1 lemon, juiced
jacket potatoes, chopped parsley and soured cream, to serve (optional)

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.

Nutrition Facts : Calories 383 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 44 grams protein, Sodium 1.5 milligram of sodium

LINGUINE WITH CHICKEN RAGU



Linguine With Chicken Ragu image

Another recipe I adopted from Giada's site. WONDERFUL! I highly recommend making the marinara sauce from Giada listed at the bottom of this recipe for the best flavor. I don't think the average jar sauce will do this justice. I like to freeze batches of marinara and just thaw as I need for my recipes. If you do this, you can whip this together in no time! My family adores this. I also usually serve this over spaghetti rather than linguine...personal preference. KEEP IN MIND THE MARINARA MAKES 2 QUARTS - YOU ONLY NEED 4 CUPS FOR THIS RECIPE SO NUTRITION INFO WILL BE OFF SINCE YOU'LL BE SAVING SOME OF THE SAUCE.

Provided by RedVinoGirl

Categories     One Dish Meal

Time 1h45m

Yield 6 , 6 serving(s)

Number Of Ingredients 18

2 tablespoons olive oil
6 boneless skinless chicken thighs, finely chopped
salt & freshly ground black pepper
1/2 cup shallot, finely chopped
1 tablespoon garlic, minced
2/3 cup dry white wine
2 teaspoons fresh rosemary leaves, finely chopped
1 lb linguine
1/2 cup parmesan cheese, freshly grated
1/2 cup extra virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon sea salt, plus more to taste
1/2 teaspoon fresh ground black pepper, plus more to taste
2 (32 ounce) cans crushed tomatoes
2 dried bay leaves

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.
  • MARINARA DIRECTIONS.
  • 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. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.).
  • Yield: 2 quarts.

Nutrition Facts : Calories 836.4, Fat 32.1, SaturatedFat 6.3, Cholesterol 64.6, Sodium 1069.4, Carbohydrate 109.5, Fiber 16.6, Sugar 15, Protein 32.6

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