LINGUINE WITH CHICKEN RAGU
Provided by Giada De Laurentiis
Categories main-dish
Time 2h
Yield 6 servings
Number Of Ingredients 19
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
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 2 to 4 servings
Number Of Ingredients 14
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.
SLOW COOKER CHICKEN RAGù WITH HERBED RICOTTA
This recipe has a comforting lasagna vibe, as the spicy chicken-and-tomato sauce mingles with the rich, herby ricotta. Make the sauce as hot as you like: Begin with 1 1/2 teaspoons red-pepper flakes for a fairly mild spice level, then add more at the end if you want more heat. You'll notice there isn't much liquid when the chicken and vegetables go into the slow cooker, but have faith: The juices released during cooking end up making a not-too-thick ragù that is perfect for saucing pasta. In fact, because some chicken has more moisture than others, you may end up with more liquid than you'd like. If that happens, turn off the heat so the sauce cools a bit and is not bubbling, then vigorously stir in two egg yolks before you add the pasta. This adds glossy thickening power, just like it does in carbonara.
Provided by Sarah DiGregorio
Categories dinner, weekday, pastas, poultry, main course
Time 6h30m
Yield 4 servings
Number Of Ingredients 18
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.
SPRING CHICKEN RAGU
Stewing the chicken on the bone makes it tender and juicy.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 10
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 & CHORIZO RAGU
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
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
CHICKEN RAGù WITH FENNEL
This is a simplified riff on a popular recipe that the food editor Andy Baraghani developed for Bon Appétit magazine. It's a velvety ragù that relies on chicken thighs, bacon and onions for flavor. It takes a couple of steps - browning the chicken, letting it cool after it braises and then shredding it - but it is not too challenging for a weeknight. The recipe is versatile. Over egg noodles, it serves six for dinner, but it can also make a nice dinner for two or four. The leftovers freeze well, or can turn into a filling for hand pies, which are terrific tucked into lunchboxes the next day.
Provided by Kim Severson
Categories dinner, poultry, sauces and gravies, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 14
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.
More about "chicken ragu recipes"
CHICKEN RAGU PASTA (YUMMY 30-MINUTE RECIPE)
From lavenderandmacarons.com
4.8/5 (30)Total Time 30 minsCategory Main CourseCalories 650 per serving
- Bring a large pot of salted water to a boil and cook pasta according to the packaging instructions.
- Meanwhile heat olive oil in a large non-stick skillet or Dutch oven. Add onion and carrots and saute for 5 minutes stirring from time to time.
- Add ground chicken and cook stirring occasionally for 10 minutes until liquid evaporates and meat starts to brown. Add garlic and cook for additional 1 minute. Stir in tomato sauce, rosemary, 1/2 teaspoon of salt, 1/4 teaspoon of pepper and bring Ragu sauce to a simmer.
- Add cooked pasta along with 1/4-1/2 cup of pasta cooking water if necessary to get the creamy texture of the pasta.
ITALIAN CHICKEN RAGU RECIPE - LAURA IN THE KITCHEN
From laurainthekitchen.com
- In either a large cast iron or regular skillet with high sides, get it nice and hot over medium high heat with about a tablespoon of oil, season the chicken on both sides with some salt and sear until golden brown on both sides, remove to a plate or if the skillet is big enough, add all the chicken to one side and leave room for the onions.
- Add some more oil to the pan, add the onions, garlic, bay leaves and rosemary, coat them in the oil then place the chicken on top and let those onions cook for a few minutes.
- Reduce the heat to medium low, add the tomatoes, water, olives and capers bring to a boil then cover and cook for about 30 minutes or until the chicken falls apart and the sauce has thickened.
- Adjust the seasoning to taste, add about a tablespoon of good balsamic vinegar to the sauce then remove from the heat, top with some parsley and serve with some crusty bread.
EASY, 30 MINUTE CHICKEN RAGU RECIPE - INSPIRED TASTE
From inspiredtaste.net
5/5 (4)Total Time 30 minsServings 4
CHICKEN RAGU RECIPE FOR PASTA - EASY PEASY CREATIVE …
From theseamanmom.com
CHICKEN RAGU - MANITOBA CHICKEN
From manitobachicken.ca
FETTUCCINE WITH WHITE CHICKEN RAGU - FOOD & WINE
From foodandwine.com
AUTHENTIC CHICKEN RAGU - SPRINKLES AND SPROUTS
From sprinklesandsprouts.com
4.8/5 (6)Total Time 2 hrsCategory Main CourseCalories 779 per serving
CHICKEN THIGH RAGù WITH PAPPARDELLE RECIPE - FOOD & WINE
From foodandwine.com
MIXIOTES DE POLLO RECIPE | EPICURIOUS
From epicurious.com
RECIPE: CHICKEN RAGù WITH BACON | KITCHN
From thekitchn.com
WHAT TO USE INSTEAD OF WINE IN A RECIPE | THE COOK UP - SBS
From sbs.com.au
CHICKEN THIGH RAGU - JUST COOK BY BUTCHERBOX
From justcook.butcherbox.com
CHICKEN RAGU - EAT WITH EMILY
From eatwithemily.com
CHICKEN RAGU - WHAT'S GABY COOKING
From whatsgabycooking.com
CHICKEN RAGU RECIPE | RACHAEL RAY
From rachaelray.com
PASTA WITH CHICKEN RAGU – GIADZY
From giadzy.com
SLOWLY BRAISED CHICKEN RAGU | PLAYS WELL WITH BUTTER
From playswellwithbutter.com
RAGU RECIPES, BOLOGNESE SAUCE, SLOW COOKING PASTA SAUCE, BEEF …
From smh.com.au
ROSEMARY CHICKEN RAGù RECIPE - NYT COOKING
From cooking.nytimes.com
11 RECIPES WITH GROUND MEAT, STARRING BEEF, TURKEY, LAMB AND …
From washingtonpost.com
CHIVE PESTO POTATO SALAD RECIPE - NYT COOKING
From cooking.nytimes.com
CHICKEN RAGU | RECIPETIN EATS
From recipetineats.com
#60-minutes-or-less #time-to-make #course #preparation #main-dish
You'll also love