Craving a lighter take on a classic Italian comfort food? This chicken ragu recipe delivers all the rich, savory flavors you love, but with a brighter twist that will leave you feeling satisfied, not stuffed.
Get ready to unlock the secrets to a truly unforgettable weeknight meal!
Why Chicken Ragu?
Why chicken ragu, you ask? Seriously, why not?! We're breaking the rules—Italian rules, that is. I know Italians might raise an eyebrow, but in my world, chicken and pasta are a match made in heaven.
Grab Dinner cookbook! This ragu recipe is waiting for you on page 281.
Think of it as beef ragu's cooler, more laid-back cousin. It's delicious! We're using chicken, which makes it a bit lighter. Don't worry, though; we aren't skimping on flavour. For an even richer flavor, consider adding a pinch of thyme, as it pairs wonderfully with chicken.
For amazing flavor, you'll need one and a half pounds of ground chicken! Then, sear it to perfection—that's your starting point. Trust me; you're gonna love this! Plus, I've got a video tutorial—scan the QR code, and let's get cooking!
Key to Flavor
It's all about layers—layering flavors, that is, and I can't stress this enough: searing that chicken is super important! It builds a deep, rich foundation, unlike poaching it. Trust me, you want that golden-brown goodness!
Here's how we're gonna build flavor:
- Sear bone-in, skin-on chicken thighs in olive oil until deeply browned—about 8 minutes each side. Don't overcrowd the pan!
- Sauté aromatics – onion, carrots, and celery – until softened and slightly caramelized. This adds sweetness and depth.
- Deglaze with dry white wine! Scrape up all those browned bits from the pan—that's where the magic happens. Like Cacciatore, this recipe embraces a slow simmer to develop its signature taste.
- Simmer with tomatoes, chicken broth and herbs for at least 1.5 hours. The longer it simmers, the bolder the flavor!
These little steps creates a symphony of flavor that'll wow you!
Dinner Cookbook Exclusive
Searing the chicken locks in flavor—now, let's talk about where you can find this awesome recipe: my cookbook, Dinner! You won't find this version of chicken ragu anywhere else.
I know, I know, you're probably thinking, "Why isn't this on the website?" Well, sometimes a girl's gotta keep a few secrets!
Inside Dinner on page 281—yes, I remember the page number—you'll uncover not just the written recipe, but also a QR code. Scan it, and boom, a how-to video pops up! It's like having me right there in your kitchen! And trust me, sometimes we all need a little help with cooking.
It's exclusive, baby! This Italian-inspired chicken recipe is a star; it's got depth and layers of flavors. Italians might think its a bit crazy!
Cookbook Tales
Let me tell you, this cookbook journey hasn't just been about tasty recipes—it's been a real behind-the-scenes adventure! I'm talking mountains of dirty dishes and Dozer always wanting in on the action. Honestly, sometimes I reckon I spent more time washing up than actually cooking!
It's been fun and chaotic, with plenty of messy moments. It was worth it to bring you all these delicious recipes, like this chicken ragu. Speaking of which, here's a peek into what cookbook creation actually looks like:
- Flour *everywhere* after testing the pasta!
- Piles of dishes rivaling Mount Everest.
- Dozer's hopeful face peering into every shot.
- Me, fueled by coffee, trying to make it all look effortless!
I'm excited for you to try it!
About Nagi
I'm Nagi, and I'm here to show you that making great food doesn't require fancy ingredients or endless hours in the kitchen—even if you're on a tight budget. You just need to cook smarter, and get creative!
Hey—have you grabbed my cookbook, *Dinner*, yet? If not, you are totally missing out! Every recipe comes with a how-to video; just scan the QR code!
I know, I know—you're used to finding all my recipes on my website. It's got over 1,200 of them! Trust me, I'm not just trying to torture you by keeping this ragu recipe exclusive to the book!
Why did I write a cookbook? Well – I wanted to share some special recipes and give you video tutorials, too. And, I'm a little nuts about making cooking easier for everyone, everywhere! Join my email list for three free e-cookbooks.
Short Recipe Version
Chicken Ragu Recipe
Prep Time: 15 minutes
Cook Time: 1.5 hours
Servings: 6
Ingredients:
- 1.5 lbs boneless, skinless chicken thighs
- 1 tbsp olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1/2 cup dry white wine
- 1/4 cup chicken broth
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 lb pasta
Instructions:
- Sear chicken in olive oil over medium-high heat until browned on all sides. Remove and set aside.
- Add onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.
- Pour in white wine and scrape up any browned bits from the bottom of the pot.
- Return chicken to the pot. Add crushed tomatoes, chicken broth, oregano, salt, and pepper.
- Bring to a simmer, then reduce heat to low, cover, and cook for 1.5 hours, or until the chicken is very tender.
- Shred chicken with two forks and stir back into the sauce.
- Cook pasta according to package directions.
- Serve ragu over pasta.
Nutrition Information (Per Serving – Approximate):
- Calories: 450
- Protein: 40g
- Fat: 15g
- Carbohydrates: 40g