Everything you’ll need to make this Chicken Ragu

  • 1 chicken (about 1.5 kg)
  • 6 tbsp olive oil
  • 1 large carrot, finely chopped
  • 1 onion, finely chopped
  • 2 garlic cloves
  • 2 celery stalks, finely chopped
  • 1 sprig of rosemary
  • 2 sprigs of fresh thyme
  • 1 bay leaf
  • 1/2 cup red wine
  • 2 cans whole tomatoes or crushed tomatoes
  • Salt
  • Pepper
  • Cooked pasta
  • Parmesan or kefalotyri cheese

Instructions

  1. In a pot, heat half of the olive oil and brown the chicken pieces evenly on all sides for about 5-6 minutes.
  2. Meanwhile, heat the remaining olive oil in a skillet and sauté the chopped vegetables, thyme, and rosemary for 5-6 minutes, stirring frequently to avoid browning.
  3. Deglaze the chicken with the red wine and let the alcohol evaporate for 1-2 minutes. Add the sautéed vegetables, tomatoes, and a little water to the pot.
  4. Season with salt and pepper, cover, and simmer the ragu for about 45 minutes until the chicken is tender.
  5. Remove the chicken pieces and let them cool slightly. Debone the meat and shred it with a knife or fingers.
  6. Blend the sauce with the vegetables using a mixer, removing the herbs beforehand.
  7. Adjust salt and pepper to taste, then add the shredded chicken back to the sauce and simmer on low heat for 5 minutes.
  8. Cook the pappardelle (or any pasta of your choice) in salted water, then drain and drizzle with a little olive oil.
  9. Arrange the pasta on a large, shallow serving platter, sprinkle with grated Parmesan, and top with the chicken ragu.

Enjoy!

Source: Argiro Barbarigou