Chicken Ragu Recipe

Cooking Directions

• STEP 1.Heat olive oil in a large pot over medium heat. Add diced onions, carrots, and celery, and cook until softened.
• STEP 2.Add minced garlic and cook for another minute until fragrant.
• STEP 3.Add chicken pieces and brown them on all sides.
• STEP 4.Pour in crushed tomatoes, chicken broth, and season with salt, pepper, dried oregano, and basil.
• STEP 5.Bring the mixture to a simmer, cover the pot, and let it cook for about 1 hour until the chicken is tender and the flavors have melded together.
• STEP 6.Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot and stir well.
• STEP 7.Serve the Chicken Ragu over cooked pasta or polenta, and garnish with freshly grated Parmesan cheese and chopped parsley.

Cooking Tips

• For extra flavor, you can add a splash of red wine to the sauce while it simmers.
• If you prefer a smoother sauce, you can use an immersion blender to puree the vegetables before adding the chicken back in.
• Leftover Chicken Ragu can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, simply warm it up on the stovetop or in the microwave, adding a splash of water or broth to prevent it from drying out.

Storage and Serving

• Leftover Chicken Ragu can be stored in an airtight container in the refrigerator for up to 3 days.
• To serve, reheat the Chicken Ragu on the stovetop or in the microwave, adding a splash of water or broth to prevent it from drying out.
• Serve the Chicken Ragu over cooked pasta or polenta, and garnish with freshly grated Parmesan cheese and chopped parsley.