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.


  • 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


  1. Season the chicken thighs with salt and pepper.
  2. In a large skillet, heat the olive oil over medium heat.
  3. 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.
  4. In the same skillet, add the diced onion, minced garlic, carrot, and celery. Cook until the vegetables are softened, about 5 minutes.
  5. Add the chopped rosemary to the skillet and cook for another minute.
  6. Pour in the crushed tomatoes and chicken broth. Stir well to combine.
  7. Return the chicken thighs to the skillet, skin side up, and bring the mixture to a simmer.
  8. Cover the skillet and let the chicken simmer in the sauce for 1 hour, or until the chicken is cooked through and tender.
  9. Remove the chicken from the skillet and shred the meat using two forks.
  10. Return the shredded chicken to the skillet and stir it into the sauce.
  11. Simmer the ragu for an additional 15 minutes to allow the flavors to meld