LINGUINE WITH CHICKEN RAGU
Provided by Giada De Laurentiis
Categories main-dish
Time 2h
Yield 6 servings
Number Of Ingredients 19
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.
CHICKEN RAGU WITH FARFALLE
Tip - This recipe is even better when made with fresh herbs. Instead of 1 tsp each of dried thyme, sage and rosemary, use 1 tbsp each of fresh chopped herbs. Recipe from Food Network Kitchens Cookbook.
Provided by Barenakedchef
Categories Chicken Thigh & Leg
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Heat a large skillet over medium heat, add the olive oil, and heat until shimmering. Season the chicken with some salt and pepper, and cook until brown on all sides, about 20 minutes. Remove chicken to a platter. Add the onion, carrot, celery and the 2 teaspoons kosher salt to the skillet and cook, stirring occasionally, until the vegetables are just tender, about 5 minutes more. Add the wine, tomatoes, tomato paste, thyme, sage, rosemary, and the parsley sprigs. Cook, stirring occasionally, until the tomatoes break down and the mixture is saucy, about 5 minutes.
- Slip the chicken with any juices into the tomato sauce. Add enough chicken broth to cover about 2/3 of the chicken. Simmer the ragu with the lid slightly ajar until the meat pulls easily from the bone, turning the chicken halfway through, about 30 minutes. Remove the chicken and when cool enough to handle, pull the meat from the bones, discarding the skin and bones. Skim off any fat that has collected on the top of the sauce and stir in the chicken. (The dish can be prepared up to this point 1 day ahead and refrigerated in a tightly sealed container).
- When ready to serve, heat the ragu over low heat. Bring a large pot of cold water to a boil over high heat and salt it generously. Add the farfalle and cook, stirring occasionally, until al dente, about 10 minutes. Ladle out about 1 cup of cooking water and set aside. Drain the pasta, add it to the ragu, and toss over low heat, adding about 1/4 cup of the reserved pasta-cooking liquid at a time until the sauce coats the farfalle. Add the chopped parsley and the Pecorino Romano cheese and toss again. Serve in warm bowls with additional cheese.
Nutrition Facts : Calories 860.6, Fat 29.4, SaturatedFat 7.2, Cholesterol 138.6, Sodium 1346.4, Carbohydrate 92.4, Fiber 5.3, Sugar 6.3, Protein 47.9
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.
SLOW COOKER CHICKEN RAGù WITH HERBED RICOTTA
This recipe has a comforting lasagna vibe, as the spicy chicken-and-tomato sauce mingles with the rich, herby ricotta. Make the sauce as hot as you like: Begin with 1 1/2 teaspoons red-pepper flakes for a fairly mild spice level, then add more at the end if you want more heat. You'll notice there isn't much liquid when the chicken and vegetables go into the slow cooker, but have faith: The juices released during cooking end up making a not-too-thick ragù that is perfect for saucing pasta. In fact, because some chicken has more moisture than others, you may end up with more liquid than you'd like. If that happens, turn off the heat so the sauce cools a bit and is not bubbling, then vigorously stir in two egg yolks before you add the pasta. This adds glossy thickening power, just like it does in carbonara.
Provided by Sarah DiGregorio
Categories dinner, weekday, pastas, poultry, main course
Time 6h30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a 6- to 8-quart slow cooker, combine the chicken, carrot, onion, garlic, tomato paste, olive oil, thyme, oregano, red-pepper flakes and onion powder. Add 2 teaspoons kosher salt and a couple grinds of pepper.
- Pour the tomatoes and their juices into the slow cooker, crushing the tomatoes with your hands, if using whole. Stir to combine.
- Cover and cook on low until the chicken is very tender, about 6 hours. The ragù will hold well on warm for an additional 1 to 2 hours.
- Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. While the pasta cooks, in a small bowl, combine the ricotta with the chopped herbs, lemon juice and a pinch of salt; set aside.
- Coarsely shred the cooked chicken with two forks. Remove and discard the herb sprigs and add the vinegar and the basil leaves. Taste the sauce, adding more red-pepper flakes, if you like. Turn off the slow cooker. Pour the drained pasta into the slow cooker and toss to combine.
- Divide among bowls and top with the ricotta mixture.
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