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Chicken and rosemary ragu
Chicken and rosemary ragu
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Prep Time:
20 minutes
Cook Time:
100 minutes
Total Time:
120 minutes
Make ahead hearty ragu for quick meals.
Ingredients:
  • 1.5kg chicken thigh
  • 1 brown onion, halved, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 125.00 gm dry white wine
  • 700g bottle tomato passata
  • 255.00 gm salt reduced chicken style liquid stock
  • 2 dried bay leaves
  • 20.00 ml chopped fresh rosemary
  • 62.50 ml chopped fresh flat-leaf parsley leaves
  • Cooked pappardelle pasta, to serve
  • Grated parmesan, to serve
Instructions:
  • In a large saucepan over medium-high heat, sizzle in half of the oil and add the seasoned chicken. Sear the chicken in batches for 4 to 5 minutes until golden all around, then plate them up.
  • In the same pan, heat the remaining oil. Cook the onion over medium-low heat until golden, stirring often for about 5 minutes. Stir in garlic and cook until fragrant for about 1 minute. Raise the heat to high, pour in the wine, and simmer until reduced for about 2 minutes. Add passata, stock, bay leaves, and rosemary. Return the chicken and any juices to the pan.
  • Lower the heat to medium-low and simmer the chicken, partially covered, for 1 hour and 20 minutes until it falls off the bone. Remove the chicken from the pot, let it cool for 10 minutes, then shred it into large pieces after discarding the bones.
  • Add the chicken back to the flavorful sauce in the pan. Simmer on medium heat for 5 minutes or until warm. Remove and throw away the bay leaves. Mix in some fresh parsley. Combine with the cooked pasta. Present it garnished with a sprinkle of Parmesan cheese.

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