Chicken Ragù
This chicken ragù is slowly simmered with tomato, onion, cloves, garlic and dry vermouth (or white wine). Inspired by a classic Sardinian recipe, this slow-cooked chicken sauce is comforting, flavorful and so easy to make.
Servings: 4
Ingredients
- 1/2 Chicken bone-in, skin-on, cut into parts
- 1/4 Onion white or yellow onion
- 12 Whole Cloves
- 2 cloves Garlic leave whole
- 28 oz Tomato Passata or blended whole canned tomatoes
- Olive Oil
- 3/4 C Dry Vermouth or white wine
- 4 Parsley Stems
- Salt
- Pecorino Romano grated, to finish
Instructions
- Heat a large pan over medium heat. Add in some olive oil, enough to coat the bottom of the pan. Season the chicken with salt and sear until golden brown on both sides.
- Stud your onion with the cloves. Add to the pan along with the garlic cloves and parsley stems.
- Pour in the vermouth or white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for a minute or two to cook off the alcohol and reduce a bit.
- Pour in the passata (or blended tomatoes). Season with a little more salt and stir to combine. Partially cover and and simmer gently for about 1 hour, or until the chicken is tender and the sauce has thickened.
- To serve, remove chicken parts and aromatics. Toss sauce with pasta and serve chicken parts on the side. You can shred the chicken meat and return back to the sauce and serve like that.
- Toss with your favorite pasta (lorighittas are a good choice, but any shape you like will work) and finish with a generous grating of Pecorino Romano. Eat up!
Video
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