PULLED CHICKEN RAGU AND RIGATONI
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Place the chicken thighs and breasts in a medium pot with the carrots, celery, quartered onion and bay leaves. Sprinkle with salt and cover with water. Bring to a boil, and then reduce to a simmer to cook through and flavor the stock, 30 minutes. Transfer the chicken to a shallow dish until cool enough to handle. Strain the stock and reserve the meat.
- Place the dried mushrooms in a small pot and cover with 1 to 1 1/2 cups of the stock. Bring to a simmer until the mushrooms are reconstituted, 10 to 15 minutes.
- Remove the meat from the chicken bones, discarding the skin and bones, and pull into small pieces. You will need only the dark meat. (Reserve the white meat for another use, such as Creamy Chicken and Noodles.)
- Heat the EVOO over medium-high heat in the pot used to cook the chicken. Cook the pancetta to render, 2 to 3 minutes. Stir in the chopped onion, garlic and rosemary, sprinkle with salt and pepper and cook until the onions are tender, 7 to 8 minutes. Stir in the tomato paste, pour in the wine and cook until reduced by half. Return the pulled chicken into the pot with 2 cups of the reserved stock. (Reserve the remaining chicken stock for another recipe, such as Creamy Chicken and Noodles.)
- Chop the reconstituted mushrooms and add them into the sauce along with their liquid. Simmer to thicken the sauce, 20 to 30 minutes.
- Bring a large pot of salted water to boil and cook the pasta to al dente. Reserve 1 cup of the starchy cooking liquid just before draining. Toss the pasta with the sauce and starchy water. Mix in some pecorino, and serve with more to pass at the table. Garnish with grassy flat-leaf parsley.
- Cook's Note: Cool and store the sauce for a make-ahead meal. Bring to room temperature before reheating over medium heat. Cook the pasta right before serving.
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.
LINGUINE WITH CHICKEN RAGU
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
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
LINGUINE WITH CHICKEN RAGU
Number Of Ingredients 0
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.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Nutrition Facts : Calories per serving 351
More about "linguine with chicken ragu recipes"
LINGUINE WITH CHICKEN RAGU - FOOD NETWORK
From foodnetwork.co.uk
Cuisine ItalianCategory Main-CourseServings 6
CHICKEN RAGU WITH LINGUINE - PLAIN CHICKEN
From plainchicken.com
Reviews 5Estimated Reading Time 1 min
10 BEST CHICKEN PASTA WITH RAGU SAUCE RECIPES | YUMMLY
From yummly.com
RAGU SAUCE CHICKEN PASTA RECIPE - SWEET AND SAVORY …
From sweetandsavorymeals.com
CHICKEN LIVER RAGù RIGATONI RECIPE - LIZ MERVOSH
From foodandwine.com
10 BEST CHICKEN LINGUINE PASTA RECIPES | YUMMLY
From yummly.com
EASY, 30 MINUTE CHICKEN RAGU RECIPE - INSPIRED TASTE
From inspiredtaste.net
CHICKEN RAGU PASTA (YUMMY 30-MINUTE RECIPE)
From lavenderandmacarons.com
CHICKEN FETTUCCINE ALFREDO RECIPE | RAGÚ
From ragu.com
LINGUINE WITH CHICKEN LIVER RAGU RECIPE
From mygourmetconnection.com
CHICKEN RAGU RECIPE FOR PASTA WITH GROUND CHICKEN
From theseamanmom.com
LINGUINE WITH CHICKEN RAGU - BIGOVEN.COM
From bigoven.com
LINGUINE WITH CHICKEN RAGU RECIPE - WEBETUTORIAL
From webetutorial.com
LINGUINE WITH CHICKEN RAGU RECIPES - ACCUEIL | FACEBOOK
From fr-ca.facebook.com
LINGUINE WITH CHICKEN RAGU RECIPE - FOOD NEWS
From foodnewsnews.com
LINGUINE WITH CHICKEN RAGú - ALL ROADS LEAD TO THE KITCHEN
From allroadsleadtothe.kitchen
SAGE AND CHICKEN LIVER RAGù RECIPE · I AM A FOOD BLOG
From iamafoodblog.com
SLOW COOKER CHICKEN RAGU RECIPE - WHITNEYBOND.COM
From whitneybond.com
CHICKEN RAGU RECIPE | RACHAEL RAY
From rachaelray.com
LINGUINE WITH CHICKEN RAGU - LUNCH RECIPES
From fooddiez.com
RAGU CHICKEN RECIPE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
LINGUINE WITH CHICKEN RAGU | KEEPRECIPES: YOUR UNIVERSAL RECIPE …
From keeprecipes.com
LINGUINE WITH CHICKEN RAGU RECIPES - HOME | FACEBOOK
HOMEMADE LORIGHITTAS WITH CHICKEN RAGU – THE PASTA PROJECT
From the-pasta-project.com
CHICKEN WITH RAGU SAUCE RECIPE - SAUCEPROCLUB.COM
From sauceproclub.com
LINGUINE WITH CHICKEN RAGU RECIPE | GIADA DE LAURENTIIS
From cookingchanneltv.com
CHICKEN RAGU WITH FENNEL BEST RECIPES
From findrecipes.info
CHICKEN ALFREDO PASTA WITH RAGU SAUCE - SAUCEPROCLUB.COM
From sauceproclub.com
CAVATELLI PASTA WITH CHICKEN RAGU RECIPE - COOKSRECIPES.COM
From cooksrecipes.com
LINGUINE WITH CHICKEN RAGù RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
HOMEMADE RAGU SAUCE | JOYFUL HEALTHY EATS
From joyfulhealthyeats.com
LINGUINE WITH CHICKEN RAGU | KEEPRECIPES: YOUR UNIVERSAL RECIPE …
From keeprecipes.com
LINGUINI WITH MEDITERRANEAN CHICKEN RAGU RECIPE - WEBETUTORIAL
From webetutorial.com
CHICKEN THIGH RAGù WITH PAPPARDELLE RECIPE - FOOD & WINE
From foodandwine.com
LINGUINI WITH MEDITERRANEAN CHICKEN #RAGU RECIPE
From food.com
ITALIAN CHICKEN RAGU RECIPE - LAURA IN THE KITCHEN
From laurainthekitchen.com
LINGUINE WITH CHICKEN RAGU RECIPES - POSTS | FACEBOOK
LINGUINE WITH CHICKEN RAGU – RECIPES NETWORK
From recipenet.org
LINGUINE WITH CHICKEN RAGU - DVO
From dvo.com
LINGUINE WITH CHICKEN LIVER RAGU RECIPE | YUMMLY
From pinterest.com
MEATY CHICKEN RAGU PASTA SAUCE | ITALIAN FOOD FOREVER
From italianfoodforever.com
#time-to-make #course #main-ingredient #preparation #main-dish #pasta #kid-friendly #dietary #one-dish-meal #toddler-friendly #pasta-rice-and-grains #4-hours-or-less
You'll also love