Wednesday, April 3, 2013

Ragu of Chicken

I was at the grocery store and noticed a great deal on a large package of chicken thighs. When I got home I started hunting for a recipe and adapted one of my own from several that looked pretty good. This recipe makes a big pot of ragu which you can use if you need to feed a crowd or you can freeze portions which is what I plan to do. I served it over Trader Joe's Pappardelle Pasta (which I highly recommend). Would also be good with most any kind of pasta, mashed potatoes, or rice.

Chicken Ragu

Large pkg of thighs (4 lbs)
3 14 oz cans of tomatoes, I used two cans of diced and one of stewed.
2 onions, chopped
olive oil
3 garlic cloves, chopped
salt and pepper
1 T of oregano
1 t crushed red pepper
1 cup red wine
1/2 cup Kalamata olives (optional)

preheat oven to 350
Brown the chicken thighs in some oil in batches in large dutch oven or oven proof casserole. Salt and pepper while browning. Set chicken aside and brown the onions. Add the chicken back into the pot along with the garlic and the wine and cook a little, then add the tomatoes and the spices--stir around. Put lid on the casserole dish and bake at 350 for 1 hour 15 minutes. Take lid off for last 15 minutes. When ready to serve, put a couple of the chicken thighs into each serving bowl and shred the chicken, add the pasta and spoon some of the juice from the casserole into each bowl and toss a bit--top with some grated Parmesan and add some bread and you have a tasty dinner.

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