This chicken ragu is perfect for a cold day! Don’t let the word rustic scare you, it just comes from the fact that we’ll be having some hunks of chicken in there rather than using ground chicken. I hope that when this simmers it makes your house smell delicious and make your tastebuds cheer with joy! (Yup, that was pretty cheesy.)
Also, I personally think this is the best recipe I’ve ever made so I hope you try it out!
What you’ll need:
- 3 tbsp olive oil
- 1 pound chicken thigh
- 1/2 onion diced
- 2 celery stalks diced
- 1 carrot, diced
- 2 cloves of garlic, minced
- 1/2 bottle red wine
- 1 jar good tomato sauce (I use 1/2 a large jar of Victoria White Linen… the best!)
- Crushed red peppers (optional)
- Salt and Pepper
First things first, heat oil over medium high heat in a large pot. Once heated, pat dry the chicken and brown all sides in the oil. Take the chicken out an let it sit. You’ll be left with some yummy brown chicken bits at the bottom of the pan that well be such a great flavor base.
Be sure to scrape up all the yummy chicken bits that browned on to the bottom of the pan. Then you’ll add the chicken back in along with the wine and tomato sauce (and chill flakes if you choose). Lower heat and cover. Let simmer for about an hour. It should start smelling super delicious.
About 40 minutes in, go ahead and skim the fat if looks like there is too much in there. The fat looks like a thin, shiny red oil. Take a ladle and be as careful as you can to only get the fat. Once the hour is up, take the chicken out and let cool a little. Tear it in to pieces by hold down with one hand and tearing up with a fork.Add it back in to sauce. Let simmer for 15 minutes uncovered, and serve!