Chicken Ragù with Herbed Ricotta
Author: Nicole
Ingredients
Ragù
  • 8 boneless/skinless chicken thighs (~ 1-1/2 pounds)
  • 1 to 2 tablespoon extra virgin olive oil
  • 1 yellow onion, chopped
  • 2 medium carrots, peeled and chopped
  • 3 celery stalks, chopped
  • 4 garlic cloves, minced
  • 1 teaspoon red-pepper flakes
  • 3 tablespoons tomato paste
  • ½ cup red wine
  • 28 ounces crushed tomatoes
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 teaspoon balsamic vinegar
  • 1 handful torn fresh basil leaves
  • Kosher salt and black pepper
Ricotta
  • 1 cup part-skim ricotta
  • ¼ cup chopped soft fresh herbs, such as chives, parsley, oregano and/or basil
  • Zest from 1 lemon
  • 2 teaspoons fresh lemon juice
  • Serve with short pasta
Instructions
  1. Preheat oven to 325°F.
  2. Pat chicken dry with paper towels and season both sides of each with salt and pepper.
  3. In a 6 to 7 quart Dutch oven (with a lid), heat oil over medium-high heat. Add chicken and brown on both sides, 8 to 10 minutes. You may need to do this in two batches. Transfer thighs to a large plate and pour off all but 2 teaspoons of fat from the frying pan (add more olive oil if needed).
  4. Over medium heat, add onion, carrots and celery. Season with salt. Stirring frequently, cook until just softened, about 5 minutes.
  5. Add garlic and red pepper flakes. Stir for 1 minute.
  6. Add tomato paste and stir for 1 minute.
  7. Add wine to deglaze pot, scraping any brown bits up at the bottom of your pot with a wooden spoon.
  8. Add crushed tomatoes and stir.
  9. Add thyme, rosemary and chicken to the pot. Season with salt and pepper.
  10. Cover pot and transfer to the oven and cook for about 1-1/2 hours or until the chicken is very tender. (Alternatively you could add everything to a slow cooker at this step and cook on low for 6 hours.)
  11. Place the balsamic vinegar and basil near the stove (so you don’t forget to add it).
  12. While chicken is in the oven, mix ricotta, herbs, lemon zest and lemon juice in a small bowl. Season with salt. Refrigerate until ready to use.
  13. Remove the pot from the oven. Discard herb sprigs.
  14. Shred chicken with two forks.
  15. Stir in balsamic vinegar and torn basil.
  16. Serve warm over short pasta topped with herbed ricotta.
Notes
* Ragù and ricotta can be made a day in advance. Refrigerate until ready to serve. Warm ragù over medium-low heat on top of the stove.
* Recipe freezes well.
Recipe by Riegl Palate at https://www.rieglpalate.com/chicken-ragu-with-herbed-ricotta/