Classic Chicken Ragu
Generated on: April 28, 2024
Ingredients
- Olive oil2 tbsp
- Chicken thighs, boneless and skinless800 g
- Onion, finely chopped1
- Carrots, diced2
- Celery stalks, diced2
- Garlic cloves, minced3
- Red wine150 ml
- Canned crushed tomatoes800 g
- Tomato paste2 tbsp
- Bay leaves2
- Dried oregano1 tsp
- Dried thyme1 tsp
- Salt
- Black pepper, freshly ground
for serving:
- Parmesan cheese, grated
- Pasta, cooked400 g
Directions
- 1
Heat olive oil in a large pot over medium-high heat. Add the chicken thighs and sear until golden brown on both sides, then remove from the pot and set aside.
- 2
In the same pot, add the onion, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
- 3
Add the minced garlic and cook for another minute until fragrant.
- 4
Deglaze the pot with red wine, scraping up any browned bits from the bottom.
- 5
Return the chicken to the pot. Add the crushed tomatoes, tomato paste, bay leaves, oregano, and thyme. Season with salt and pepper to taste.
- 6
Bring to a simmer, then reduce the heat to low. Cover and cook for at least 90 minutes, or until the chicken is tender and the sauce has thickened.
- 7
Remove the bay leaves. Shred the chicken into bite-sized pieces directly in the sauce.
- 8
Serve the ragu over cooked pasta, topped with grated Parmesan cheese.
Enjoy your food!
