Slow Cooked Chicken Ragu

by katerina on February 13, 2014

As a favorite recipe in our house a real Italian bolognese sauce gets made often and when it does, it gets made in bulk to be eaten for future meals.

Chicken Bolognese Pasta

This twisted bolognese uses the same principles but is done instead with chicken leg meat, white wine and no tomatoes. That said, nothing wrong with making a little extra for your freezer.

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Slow Cooked Chicken Ragu

(serves 4)

1 tablespoon olive oil
4 chicken legs, skin removed
salt and pepper
1 small onion, minced
2 carrots, minced
2 stalks celery, minced
1/2 dozen sprigs thyme
1 sprig rosemary
1/2 cup white wine
1/2 cup milk
1 cup chicken stock
1/4 cup grated Parmaggiano Reggiano

1. Heat the olive oil to medium heat in a large Dutch oven. Sprinkle the chicken with salt and pepper and brown on both sides in the pot. Remove to a plate,

2. Add the onion, carrots and celery to the pot along with a pinch of salt and reduce the heat to medium low. Sweat the vegetables until softened. Add the thyme and rosemary and return the chicken to the pot. Add the white wine and bring the temperature up to a simmer. Simmer until wine is reduced by half.

3. Add in the milk and the chicken stock and simmer for 45 minutes, or until chicken is falling off the bone. Remove the chicken from the pot, shred the meat and return the meat to the pot. Taste and adjust the seasoning with salt and pepper.

4. Stir in the cheese before serving, reserving some for garnish. Serve on top of your favorite pasta.

Tip: This can be made ahead through step 3 and reheated when you are ready to eat.

Prep Time: 10 minutes | Cooking Time: 60 minutes | Total Time:70 minutes
Calories(approximate per serving): 400

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