Rosemary Chicken Ragu Recipe
Rosemary chicken ragu is a delicious and comforting dish that combines tender chicken with aromatic rosemary and a rich tomato sauce. This recipe is perfect for a cozy weeknight dinner or a special occasion. The prep time for this dish is 15 minutes and the cook time is 1 hour and 30 minutes.
Ingredients:
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 tablespoon fresh rosemary, chopped
- 1 can (14 ounces) crushed tomatoes
- 1 cup chicken broth
- Salt and pepper to taste
Instructions:
- Season the chicken thighs with salt and pepper.
- In a large skillet, heat the olive oil over medium heat.
- Add the chicken thighs to the skillet, skin side down, and cook until golden brown, about 5 minutes. Flip the chicken and cook for an additional 5 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the diced onion, minced garlic, carrot, and celery. Cook until the vegetables are softened, about 5 minutes.
- Add the chopped rosemary to the skillet and cook for another minute.
- Pour in the crushed tomatoes and chicken broth. Stir well to combine.
- Return the chicken thighs to the skillet, skin side up, and bring the mixture to a simmer.
- Cover the skillet and let the chicken simmer in the sauce for 1 hour, or until the chicken is cooked through and tender.
- Remove the chicken from the skillet and shred the meat using two forks.
- Return the shredded chicken to the skillet and stir it into the sauce.
- Simmer the ragu for an additional 15 minutes to allow the flavors to meld
