Chicken Ragu

This Chicken Ragu is the ultimate comfort food! A simple one-pot wonder that’s meltingly tender and packed full of flavour. The chicken slowly simmers in a rich tomato and herb sauce before being shredded and tossed with pasta - hearty, homely and oh-so-satisfying.

It’s the kind of dish that feels just right for family dinners, yet impressive enough to serve when friends come around. Add a sprinkle of cheese, some crusty garlic bread plus a fresh side salad and you’ve got a crowd-pleasing meal everyone will love.

pasta, one pot, one pot wonder, dutch oven, stove top, comfort food, chicken, chicken ragu, macaroni, curly pasta, passata

Dinner

Italian

Yield: 8

Author: Ange Zahn

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Chicken Ragu

This Chicken Ragu is the ultimate comfort food! A simple one-pot wonder recipe, it's meltingly tender and so full of flavour. Chicken Ragu is a comforting, delicious dinner cooked in one big pot. Serve it with grated cheese and garlic bread or your favourite side salad, and you have the perfect family meal. Feed the family or share with friends - this meal is sure to be a crowd-pleaser. It really is the best Chicken Ragu you've ever eaten!

Prep time: 30 MinCook time: 40 MinTotal time: 1 H & 10 M

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Ingredients

• 2-3 tablespoons olive oil
• Salt and Pepper
• 1kg chicken thigh fillets, skinless
• 1 brown onion, diced
• 4-5 garlic cloves, crushed
• 700g bottle tomato passata
• 1 ½ cups chicken stock
• 2 dried bay leaves
• 1 tablespoon chopped fresh rosemary
• ¼ cup cream
• 200g curly pasta, macaroni or other pasta

Instructions

1. Heat the oil in a large pot over medium high or high heat.
2. Season chicken with salt and pepper and cook in 2 batches for 3-4 minutes each side or until golden. You don’t need to completely cook the chicken, just seal in the juices. Transfer to a clean plate and continue with the rest of the chicken.
3. Reduce the heat to medium and heat the remaining oil in the same pot. Add the onion and garlic and cook for 5 minutes or until the onion is translucent and the garlic is fragrant.
4. Pour in the passata, stock, bay leaves and rosemary. Gently stir the ingredients together. Return the chicken and any juices to the pot and stir again.
5. Reduce heat to medium-low and simmer, partially covered for 30-40 minutes.
6. Whilst the chicken is cooking, cook the pasta according to the instructions on the packet. Drain.
7. Carefully remove the chicken from the pot and place on a clean chopping board. Stir cream through the sauce.
8. Using a sharp knife, roughly chop the chicken (or shred using 2 forks) Return the chicken back to the pot with the cooked pasta and stir to combine.
9. Serve with grated cheese, garlic bread and your favourite side salad.

Notes

Can serve with:

Grated cheese

Garlic bread

Side salad 

Can also be served on:

Baked potatoes

Jaffles

Toast

With crusty bread

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