Meaty Chicken Ragù Tarifi

Malzemeler

• 6 Skinless Chicken Thighs, 2 Tablespoons Olive Oil, 1 Small Onion, Chopped, 3 Cloves Garlic, Minced, 1 Celery Stalk, Chopped, 2 Carrots, Peeled And Chopped, 1 Cup Dry White or Red Wine, 1 (28 oz) Can Chopped Tomatoes, 1 Teaspoon Dried Oregano, 1/4 Cup Fresh Chopped Parsley, Salt & Pepper, Pinch Of Red Pepper Flakes, 1 Pound Fresh Pasta (Pappardelle or Fettuccine)

Hazırlanışı

1. Rinse the chicken thighs, and then pat dry. Heat the oil in a large skillet over medium heat, and brown the chicken thighs well on both sides. Remove the chicken pieces to a plate. Add the carrots, onions and celery to the pan drippings, and saute until soft, about 5 minutes. Add the garlic, and cook another minute or two. Add the chicken thighs back into the skillet, and then add the wine. Cook on medium heat until it has evaporated by half. Add in the chopped tomatoes, and seasonings. Simmer, on low heat, covered for about 1 1/2 to two hours, or until the meat begins to fall off of the bones. Remove the chicken pieces from the pan, and pull the meat off of the bones and chop coarsely. Return the chicken back to the pan and bring the sauce mixture to a boil. Cook a few minutes until it has reduced and thickened. Serve hot on your fresh pasta of choice!

Paylaş