Chicken And Rosemary Ragu Recipe

Cooking Directions

• STEP 1.Heat olive oil in a large pot over medium heat. Add onions, garlic, and rosemary and cook until onions are translucent.
• STEP 2.Add chicken pieces to the pot and cook until browned on all sides.
• STEP 3.Pour in the tomato sauce and chicken broth. Bring to a simmer and let cook for about 30 minutes, or until the chicken is cooked through and tender.
• STEP 4.Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot and stir to combine with the sauce.
• STEP 5.Season with salt and pepper to taste. Serve the ragu over pasta or with crusty bread.
• STEP 6.Garnish with fresh rosemary leaves and grated Parmesan cheese, if desired.

Cooking Tips

• For extra flavor, marinate the chicken in olive oil, garlic, and rosemary for a few hours before cooking.
• If you prefer a thicker sauce, you can add a tablespoon of tomato paste to the pot.
• Leftover ragu can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, simply warm the ragu in a saucepan over low heat, stirring occasionally.
• You can also freeze the ragu for up to 3 months. Thaw it overnight in the refrigerator before reheating.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Serve the ragu over cooked pasta, such as spaghetti or fettuccine, or with crusty bread for dipping.
• Garnish with fresh rosemary leaves and grated Parmesan cheese for added flavor.
• This dish pairs well with a side salad or steamed vegetables for a complete meal.