Chicken Ragù with Herbed Ricotta |
Author: Nicole
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
- Preheat oven to 325°F.
- Pat chicken dry with paper towels and season both sides of each with salt and pepper.
- 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).
- Over medium heat, add onion, carrots and celery. Season with salt. Stirring frequently, cook until just softened, about 5 minutes.
- Add garlic and red pepper flakes. Stir for 1 minute.
- Add tomato paste and stir for 1 minute.
- Add wine to deglaze pot, scraping any brown bits up at the bottom of your pot with a wooden spoon.
- Add crushed tomatoes and stir.
- Add thyme, rosemary and chicken to the pot. Season with salt and pepper.
- 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.)
- Place the balsamic vinegar and basil near the stove (so you don’t forget to add it).
- 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.
- Remove the pot from the oven. Discard herb sprigs.
- Shred chicken with two forks.
- Stir in balsamic vinegar and torn basil.
- Serve warm over short pasta topped with herbed ricotta.
* 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/
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