Meaty Chicken Ragù Recipes

MEATY CHICKEN RAGù

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!

SLOW-SIMMERED MEAT RAGU

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.

CLASSIC ROAST CHICKEN & GRAVY

Steps:

• Heat oven to 190C/fan 170C/gas 5. Have a shelf ready in the middle of the oven without any shelves above it.
• Scatter 1 roughly chopped onion and 2 roughly chopped carrots over the base of a roasting tin that fits the whole 1 ½ kg chicken, but doesn't swamp it.
• Season the cavity of the chicken liberally with salt and pepper, then stuff with 2 lemon halves and a small bunch of thyme, if using.
• Sit the chicken on the vegetables, smother the breast and legs all over with 25g softened butter, then season the outside with salt and pepper.
• Place in the oven and leave, undisturbed, for 1 hr 20 mins - this will give you a perfectly roasted chicken. To check, pierce the thigh with a skewer and the juices should run clear.
• Carefully remove the tin from the oven and, using a pair of tongs, lift the chicken to a dish or board to rest for 15-20 mins. As you lift the dish, let any juices from the chicken pour out of the cavity into the roasting tin.
• While the chicken is resting, make the gravy. Place the roasting tin over a low flame, then stir in 1 tbsp flour and sizzle until you have a light brown, sandy paste.
• Gradually pour in 250ml chicken stock, stirring all the time, until you have a thickened sauce.
• Simmer for 2 mins, using a wooden spoon to stir, scraping any sticky bits from the tin.
• Strain the gravy into a small saucepan, then simmer and season to taste. When you carve the bird, add any extra juices to the gravy.