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Slowly Braised Chicken Ragu

A comforting and flavorful dish featuring tender chicken simmered in a rich sauce, perfect for family dinners or impressing guests.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 480
Ingredients Method Notes

Ingredients
  

For the Ragu
  • 2 lbs chicken thighs or breasts, boneless and skinless
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 2 large carrots, diced
  • 1 medium bell pepper, diced
  • 14 oz can crushed tomatoes
  • 1 cup chicken broth
  • 2 tablespoons olive oil
  • 1 tablespoon Italian seasoning
  • Salt and pepper to taste
  • Fresh basil or parsley for garnish (optional)

Method
 

Preparation
  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion and sauté until softened, about 5 minutes.
  3. Add minced garlic and cook for an additional minute until fragrant.
  4. Add diced carrots and bell pepper; sauté for about 3-4 minutes until they start to soften.
  5. Season chicken with salt, pepper, and Italian seasoning; add to the pot and brown on all sides for about 4-5 minutes.
  6. Pour in crushed tomatoes and chicken broth, stirring well to combine.
  7. Bring the sauce to a gentle simmer, cover, and let cook on low heat for 30-40 minutes.
  8. Once chicken is tender, shred it using two forks and mix it back into the sauce; allow to simmer for an additional 5 minutes.
  9. Serve the ragu over pasta, rice, or polenta, garnishing with fresh basil or parsley.

Notes

For extra depth of flavor, consider adding a pinch of sugar to balance the acidity of the tomatoes. For a bit of heat, a dash of red pepper flakes can enhance the dish. Don't rush the simmering process for better flavor. Swap chicken for turkey or use a mix of vegetables for a vegetarian option. Leftovers keep well in the refrigerator for up to three days, or freeze for up to three months.