Recipe: learn how to make chicken ragu with rosemary – 04/23/2023 – Food

Requiring only 30 minutes of fire, this ragu is ideal to prepare on an unpretentious evening.

Made with chicken, it is lighter than the traditional ragout (made with red meat) but has intense flavors of butter, anchovy, rosemary, garlic and a hint of red pepper. (Use less if the strong spice scares you.)

With such a flavorful base of ingredients, you don’t even need to brown your chicken and you’ll still be rewarded with succulent meat that you can cut with your fork. The tomato sauce and chicken pieces like to swim with long pasta strips, but they would also go great with polenta, mashed potatoes and even navy beans.

Meal planners should keep in mind that this recipe makes six cups of sauce and will keep for three days in the refrigerator—tastes improve over time.

Performance: four servings
Total time: about an hour

Ingredients

• Three tablespoons of unsalted butter
• Three tablespoons of tomato paste
• Six garlic cloves, finely grated or minced
• Four anchovy fillets
• One teaspoon of red pepper flakes
• 1 sprig rosemary (or 3/4 teaspoon dried rosemary)
• Half a glass of dry white wine (optional)
• 700 to 900 grams of boneless, skinless chicken thighs
• One can (600 grams) of crushed or whole tomatoes
• salt
• A pound of long pasta, such as pappardelle or fettuccine
• grated parmesan, to serve

Preparation

1. Melt the butter in a medium iron pan. Add tomato paste, garlic, anchovies, red pepper flakes and rosemary. Stir until the tomato paste turns darker and sticks to the bottom of the pan, 2 to 4 minutes. If you have any open white wine, add 1.5 cups and simmer until almost all of it has evaporated, 2 to 4 minutes.
2. Add the chicken and tomatoes and season generously with salt. If using whole tomatoes, break them up with the spoon. It may not look like there is enough liquid, but the chicken will juice over time. Cook over medium-high heat, then reduce heat to slow cook over medium-low heat until chicken is cooked through and sauce is flavorful, 30 to 35 minutes.
3. Meanwhile, boil a large pot of salted water.
4. When the chicken is ready, turn off the heat under the sauce. Add the pasta to the water and bring to a boil and cook until “al dente”. Reserve a cup of water for the pasta, then drain the pasta. While the pasta cooks, remove the rosemary from the sauce. Using two forks, shred the chicken directly into the pan. Taste and adjust with salt. Return to medium-low heat to keep warm and thicken slightly until the batter is done.
5. Add pasta to sauce and toss vigorously over medium-high heat until pasta is coated with sauce. Add water to the dough, if necessary. Serve with grated parmesan.

translation by Paulo Migliacci