Braised Chicken Thigh Ragu with Pasta
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.
Servings: 4 servings
Calories: 414.3kcal
Equipment
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.1-2 tablespoons olive oil, Salt & black pepper, 4 bone-in chicken thighs
- 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.1 yellow onion, 2 celery sticks, 2 carrots, ½ teaspoon salt, 4-5 cloves garlic, 3 tablespoons tomato paste
- 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.½ cup white wine
- 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.1 (28 ounce) can peeled plum tomatoes, 1 cup chicken stock, 2-3 sprigs fresh thyme
- 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.1 Parmesan rind
- Stir the sauce and shredded chicken together until well combined. Serve warm over pasta topped with freshly grated parmesan cheese.
Video
Notes
- Take your time with the sear, since a good sear locks in juices and adds complexity to the sauce.
- When you add the wine, scrape up the browned bits from the bottom of the pot. Deglazing is what adds richness and depth, so don't skip it.
- I only add 1-2 tablespoons of oil to my pan, since too much fat will give you a greasy sauce. Skim excess oil from the top while simmering for a balanced, velvety texture.
- If you'd rather skip the wine, use broth instead for richness without alcohol.
- For the best flavor, coat the pasta in the sauce before plating so every bite is well-seasoned.
Nutrition
Serving: 1serving | Calories: 414.3kcal | Carbohydrates: 11.51g | Protein: 26.42g | Fat: 28.47g | Saturated Fat: 7.23g | Polyunsaturated Fat: 5.55g | Monounsaturated Fat: 12.89g | Trans Fat: 0.12g | Cholesterol: 143.58mg | Sodium: 613.33mg | Potassium: 651.5mg | Fiber: 1.98g | Sugar: 5.09g | Vitamin A: 5430.43IU | Vitamin C: 8.56mg | Calcium: 47.32mg | Iron: 1.9mg
