Braised Chicken Ragu

A bowl of pappardelle topped with chicken ragu, garnished with freshly grated Parmesan and basil with a side of bread.

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When I want something hearty yet comforting, I always turn to homemade chicken ragu. Made with braised chicken thighs, slow-cooked in a velvety San Marzano tomato sauce, this dish is packed with deep, savory flavors that only get better with time.

Prep Time15

Cook Time1

Total Time1 15

Course: Dinner, Main Course

Cuisine: Italian

Servings: servings

Calories: 414.3kcal

Author: Sarah Hill

Equipment

1 Large pot or Dutch oven

Ingredients

1-2 tablespoons olive oil
Salt & black pepper to taste
4 bone-in chicken thighs
1 yellow onion diced small
2 celery sticks diced small
2 carrots diced small
½ teaspoon salt
4-5 cloves garlic minced
3 tablespoons tomato paste
½ cup white wine
1 (28 ounce) can peeled plum tomatoes ,hand squeezed directly into pan or use diced tomatoes
1 cup chicken stock or water
2-3 sprigs fresh thyme rosemary, basil, etc. (whatever you have on hand)
1 Parmesan rind

Instructions

Heat a large, high-sided skillet or Dutch oven over medium-high heat and add a drizzle of oil. Season the chicken thighs with salt and pepper, then sear them skin-side down until golden brown, about 5–7 minutes. Flip and cook the other side for an additional 3–4 minutes. Remove the chicken from the pot and set aside.
Lower the heat to medium and add the diced onion, celery, and carrots to the pot. Sprinkle with a pinch of salt and cook for about 5 minutes, stirring occasionally, until softened. Add the garlic and tomato paste and cook, stirring frequently, for 2–3 minutes.
Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer for 2–3 minutes to reduce slightly.
Using your hands, squeeze the plum tomatoes directly into the pan and also add their juices. Add water or broth, a few sprigs of fresh herbs, and a Parmesan rind for added depth of flavor. Stir to combine.
Nestle the chicken thighs back into the pot, ensuring they are partially submerged in the sauce. Bring the mixture to a gentle simmer, cover the pot, and cook on low heat for about 45 minutes, occasionally stirring to prevent sticking.
Remove the chicken thighs from the pot and let them cool slightly. Shred the meat, discarding the bones and skin, and return the shredded chicken to the pot.
Remove and discard the herb sprigs and Parmesan rind from the sauce.
Stir the sauce and shredded chicken together until well combined. Serve warm over pasta topped with freshly grated parmesan cheese.

Video

Notes

Deglazing with broth, wine, or tomatoes lifts the browned bits, adding richness and depth to the sauce. Don’t skip this step!
Braised sauces need to be cooked slow and low. Let the sauce simmer uncovered for at least 45 minutes to thicken.
One of my biggest tips for home cooks is to season in layers—salt the chicken, the aromatics, and the sauce. This builds a well-rounded, deeply flavored dish.
A good sear locks in juices and adds complexity to the sauce. Don’t rush this step—it’s key for rich flavor.
I only add 1-2 tablespoon of oil to my pan. Too much fat will give you a greasy sauce. Skim excess oil from the top while simmering for a balanced, velvety texture.
Coating the pasta in the sauce before plating helps it absorb flavors and ensures every bite is well-seasoned.
Making chicken ragu ahead allows the flavors to develop even more. Prepare it a day or two in advance, store it properly, and reheat it when ready to serve.
Store in an airtight container in the refrigerator for up to 4 days. Let it cool before storing, and reheat gently for the best flavor.
Ragu freezes well for up to 3 months in an airtight container. Thaw in the fridge overnight before reheating.
Reheat slowly on the stovetop over low heat, stirring occasionally. Add a splash of broth or water if it thickens too much. If using a microwave, heat in short bursts, stirring in between to distribute heat evenly.

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