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Chicken Ragu from www.whatsgabycooking.com (@whatsgabycookin)
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4.77 from 21 votes

Chicken Ragu

Are you tired of the same old dinner routine? Stop settling for boring meals and switch things up with Chicken Ragu! This flavorful Italian favorite is sure to bring life back into your kitchen. Not only is it delicious and a great way to regroup as a family, but making Chicken Ragu can also be an entertaining kitchen experience.
Prep Time10 minutes
Cook Time1 hour 40 minutes
Total Time1 hour 50 minutes
Course: Main Course, Dinner
Cuisine: Italian
Servings: 4 people
Author: Gaby Dalkin

Ingredients

For the Chicken Ragu

  • 6-8 boneless skinless chicken thighs (approx. 2.5-3 pounds)
  • 2 tablespoons olive oil
  • 3 large carrots peeled and cut into a small dice
  • 2 stalks celery thinly sliced
  • 1 yellow onion, finely diced
  • 8 cloves garlic roughly chopped
  • 4 tablespoons tomato paste
  • 1 cup white wine
  • 6 sprigs fresh thyme finely chopped
  • 2 bay leaves
  • 1 28-ounce can crushed peeled tomatoes
  • 1 cup chicken stock
  • kosher salt and freshly cracked black pepper to taste

For the Polenta

  • 3 cups water
  • 1 cup polenta
  • Kosher salt
  • cups whole milk
  • 4 tablespoons unsalted butter
  • 1 ounce Parmigiano-Reggiano cheese

Instructions

For the Ragu

  • Add the olive oil to a large dutch oven with a lid, over medium-high heat. Generously season the chicken thighs with kosher salt and freshly cracked black pepper. Once the oil is shimmering, carefully add the seasoned chicken thighs in an even layer to the dutch oven, do 2 rounds if needed to avoid overcrowding the pot. Cook 5-6 minutes, until the chicken is golden brown on one side, then flip and cook 3-4 minutes until the other side is golden. Transfer to a plate and set aside.
  • Reduce heat to medium. Add in the carrots, onion, and celery and season with kosher salt freshly cracked black pepper. Stir to combine & cook, stirring occasionally, until caramelized, about 10-15 minutes.
  • Add the garlic to the pot with the vegetables and cook for 1 minute. Add the tomato paste and cook for 2-3 minutes, until well incorporated. Increase the heat to medium-high, pour the white wine and thyme into the pot. Stir constantly, using a wooden spoon to scrape up any browned bits that may have formed at the bottom of the pot. Cook for 4-5 minutes, until the wine is almost completely absorbed. Add the bay leaves and canned crushed tomatoes along with their juices, stock, & browned chicken thighs. Bring the mixture to a boil. Reduce heat to a low. Partially cover the pot and simmer, stirring occasionally, for 35-45 minutes, until the chicken is fall-apart tender.
  • Carefully transfer the braised chicken thighs to a plate or cutting board. Use 2 forks to shred the meat into bite-sized pieces. Return the shredded chicken to the pot with the ragu sauce. Stir to combine.

For the Polenta

  • Bring the water to a boil in a medium saucepan over medium high heat. Slowly add the polenta, stir with a wooden spoon, and add 1 teaspoon salt. Reduce the heat to medium and cook, stirring occasionally, until the polenta is tender and full cooked, about 20 minutes. Add the milk, 2 tablespoon of the butter, and the Parmigiano-Reggiano cheese to the polenta and stir together over medium-low heat until just warmed through and soft enough to drop easily from a spoon, a few minutes more. Cover to keep warm. Taste and add extra butter and stir if you want a richer flavor.

Notes

for anyone who wants to make this in a slow cooker, be my guest. You’ll need to crisp the chicken and sauté the mirepoix as the recipe states, but otherwise, you could pop everything in the slow cooker, let the wine cook down and add the rest of the ingredients and you’re in business!

Nutrition

Calories: 674kcal | Carbohydrates: 51g | Protein: 45g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 207mg | Sodium: 571mg | Potassium: 1115mg | Fiber: 4g | Sugar: 11g | Vitamin A: 8709IU | Vitamin C: 14mg | Calcium: 261mg | Iron: 3mg