Chicken And Rosemary Ragu Recipe

Recipe By Slurrp

Chicken and Rosemary Ragu is a hearty and flavorful Italian dish made with tender chicken, aromatic rosemary, and a rich tomato sauce. The chicken is simmered in the sauce until it becomes tender and infused with the flavors of the herbs and spices. This dish is perfect for a cozy dinner and pairs well with pasta or crusty bread. It is a comforting and satisfying meal that will leave you wanting more.

4.3
13 Rating -
Rate
Non Vegdiet
2hr total
20minsPrep
1hr 40minsCook
2hr total
20m.Prep
1hr 40m.Cook
Chicken And Rosemary Ragu
plan
Bookmark

ingredients serve

Ingredients for Chicken And Rosemary Ragu Recipe

  • 1/2 tablespoon Olive Oil
  • 1/4 Onion, Diced
  • 3/4 cloves Cloves Garlic, Minced
  • 1/2 sprig Fresh Rosemary
  • 1 Chicken Thighs, Bone In And Skin
  • 1/4 can Tomato Sauce
  • 1/4 cup Chicken Broth
  • As required Salt And Pepper, To Taste
  • as needed Cooked Pasta Or Crusty Bread, For Serving
  • as needed Fresh Rosemary Leaves And Grated Parmesan Cheese, For Garnish

Directions: Chicken And Rosemary Ragu Recipe

Cooking Directions

  • STEP 1.Heat olive oil in a large pot over medium heat. Add onions, garlic, and rosemary and cook until onions are translucent.
  • STEP 2.Add chicken pieces to the pot and cook until browned on all sides.
  • STEP 3.Pour in the tomato sauce and chicken broth. Bring to a simmer and let cook for about 30 minutes, or until the chicken is cooked through and tender.
  • STEP 4.Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot and stir to combine with the sauce.
  • STEP 5.Season with salt and pepper to taste. Serve the ragu over pasta or with crusty bread.
  • STEP 6.Garnish with fresh rosemary leaves and grated Parmesan cheese, if desired.

Cooking Tips

  • For extra flavor, marinate the chicken in olive oil, garlic, and rosemary for a few hours before cooking.
  • If you prefer a thicker sauce, you can add a tablespoon of tomato paste to the pot.
  • Leftover ragu can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, simply warm the ragu in a saucepan over low heat, stirring occasionally.
  • You can also freeze the ragu for up to 3 months. Thaw it overnight in the refrigerator before reheating.

Storage and Serving

  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • Serve the ragu over cooked pasta, such as spaghetti or fettuccine, or with crusty bread for dipping.
  • Garnish with fresh rosemary leaves and grated Parmesan cheese for added flavor.
  • This dish pairs well with a side salad or steamed vegetables for a complete meal.
Nutrition
value
158
calories per serving
9 g Fat3 g Protein12 g Carbs8 g FiberOther

Current Totals

  • Fat
    9g
  • Protein
    3g
  • Carbs
    12g
  • Fiber
    8g

MacroNutrients

  • Carbs
    12g
  • Protein
    3g
  • Fiber
    8g

Fats

  • Fat
    9g

Vitamins & Minerals

  • Calcium
    127mg
  • Iron
    4mg
  • Vitamin A
    2106mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    86mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    73mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    69mg
  • Manganese
    1mg
  • Phosphorus
    57mg
  • Selenium
    3mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp