Ragu is a traditional Italian meat sauce that is flavored with tomato sauce. The meat for this recipe is chicken that is seasoned, poached, and pulled to shreds. It is simmered to perfection with sautéed veggies and aromatic herbs for about 30 minutes. Use this delicious ragu on any pasta you wish, like angel hair or fettuccini. Remember to sprinkle some freshly-grated cheese on top for presentation. Smart Recipes, European Recipes, Chicken Recipes, Recipes Chicken European Spring Chicken Ragu Spring Chicken Ragu Recipe | RecipeSavants.com PT1H15M Serves 4 Ingredients: 0.75 Medium Boneless & Skinless Chicken Thighs 0.5 Piece Bay Leaf 0.5 Medium Onion 0.5 Tablespoon Extra-Virgin Olive Oil 0.5 Small Carrot 0.5 Small Celery Rib 0.75 Cloves Garlic 0.06 Teaspoon Salt & Freshly Ground Black Pepper 1 Sprigs Fresh Rosemary 1 Sprigs Fresh Thyme 0.75 Tablespoons Tomato Paste 0.25 Cup White Wine 0.25 Cup Whole Milk 0.125 Teaspoon Freshly Grated Nutmeg 0.25 Pound Papardelle 0.125 Cup Parmigiano-Reggiano Cheese 0.25 Cup Loosely Packed Fresh Basil In a Dutch oven, place the chicken pieces, quartered onion, bay leaves and enough water to cover over medium heat and bring to a boil. Reduce the heat to low and simmer, covered for about 15-20 minutes. Remove from heat and set aside to cool. Transfer the chicken into a bowl. Strain the broth, reserving about two cups. Shred the meat into small pieces. In the same Dutch oven, heat oil over medium-high heat and cook diced onion, celery, carrots, garlic, herbs, salt and black pepper for about eight minutes, stirring frequently. Stir in tomato paste and cook for about one minute, stirring continuously. Stir in shredded chicken, wine and reserved broth and bring to a boil. Reduce the heat to low, stir in milk and nutmeg. Simmer for about 30 minutes, stirring occasionally. Meanwhile, in a large pan of boiling water, cook pasta until al dente. Drain the pasta, reserving a ladle of cooking liquid. In a bowl, combine pasta, reserved cooking liquid, enough chicken mixture and cheese and gently, toss to coat before serving.

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