Chicken Ragù
A slow-simmered chicken and cherry tomato sauce with herbs, ideal for tossing through pasta or serving over polenta.
Chicken Ragù
Ingredients
| Category | Ingredient | Quantity | Notes |
|---|---|---|---|
| Protein | Chicken breasts | 2 (about 300-350g total) | Finely chopped or pulsed. |
| Vegetables | Onion | 1 medium | Finely chopped. |
| Vegetables | Garlic | 3-4 cloves | Minced. |
| Tomatoes | Canned Chopped Cherry Tomatoes | 1 x 400g tin | The perfect substitution for fresh! |
| Pantry | Chicken or Vegetable Stock | 350 ml | Low-sodium preferred. |
| Pantry | Tomato Paste (Purée) | 1 tbsp | Essential for deep tomato flavour. |
| Fats | Olive Oil | 2 tbsp | |
| Seasoning | Dried Oregano | 1 tsp | |
| Seasoning | Dried Thyme | 1/2 tsp | |
| Seasoning | Bay leaf (optional) | 1 | Adds aromatic depth. |
| Finishing | Fresh Basil or Parsley | Handful | Chopped, for garnish. |
| Finishing | Parmesan Cheese | For serving | Grated. |
| Basics | Salt and Black Pepper | To taste |
Instructions (Total Time: ~45 minutes)
1. Prepare the Chicken and Sauté (10 min)
- Chop the Chicken: Finely chop the chicken breasts (or use a food processor for a minced texture).
- Brown the Chicken: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped chicken, season with salt and pepper, and cook until it’s nicely browned all over.
- Set Aside: Remove the chicken from the pot and set it aside, leaving the oil and browned bits in the pan.
2. Build the Flavour Base (10 min)
- Sauté the Aromatics: Reduce the heat to medium. Add the chopped onion to the pot and cook for 5-7 minutes until soft and translucent.
- Add Garlic and Paste: Stir in the minced garlic, dried oregano, and dried thyme. Cook for 1 minute until fragrant. Add the tomato paste and cook for another minute, stirring constantly to toast the paste.
3. Simmer the Ragù (25 min)
- Combine Ingredients: Return the chicken to the pot. Stir in the entire tin of chopped cherry tomatoes, the chicken stock, and the bay leaf (if using).
- Simmer: Bring the mixture to a gentle simmer. Reduce the heat to low, cover the pot, and let it cook for 20-25 minutes. This slow simmer ensures the chicken is tender and the flavours meld together.
- Finish Seasoning: Remove the bay leaf. Taste the ragù and add more salt and pepper as needed.
4. Serve
- Serve hot, tossed with your choice of pasta or over a creamy base like mashed potatoes or polenta.
- Garnish with fresh herbs and plenty of grated Parmesan cheese.