India Chicken Ragu Sauce Over Orecchiette
This is absolutely one of my favorite pasta sauces. I make a traditional bolognese or ragu sauce frequently from ground beef and pork, but this sauce is very different. I make it from chicken thighs, which I braise, remove from the pot and then shred, removing the meat from the bone. The meat is then placed back into the sauce to cook further. It has a very full, rich flavor from the vegetables, broth, wine and the addition of tomato paste. You can serve this over any pasta. I like orecchiette ("little ears" in Italian) because it holds the sauce so well. This is also great over homemade gnocchi.
This is absolutely one of my favorite pasta sauces. I make a traditional bolognese or ragu sauce frequently from ground beef and pork, but this sauce is very different. I make it from chicken thighs, which I braise, remove from the pot and then shred, removing the meat from the bone. The meat is then placed back into the sauce to cook further. It has a very full, rich flavor from the vegetables, broth, wine and the addition of tomato paste. You can serve this over any pasta. I like orecchiette ("little ears" in Italian) because it holds the sauce so well. This is also great over homemade gnocchi.
- 2 bay leaves
- 2 tablespoons tomato paste
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1/4 cup olive oil
- grated parmesan cheese
- 5 chicken thighs skin removed
- 1/3 cup finely diced carrot
- 1/3 cup finely diced celery
- 1/3 cup finely diced onion
- large pinch of kosher or sea salt
- 2 cloves garlic finely minced or grated
- 3/4 cup red wine
- 2 cups chicken broth
- 1 large can whole peeled tomatoes
- 1 tablespoon kosher or sea salt (or to taste)
- ground fresh black pepper
- 12 ounces dried orecchiette pasta (or any kind you like)
- Carbohydrate 51.9163986456274 g
- Cholesterol 582.1646222553 mg
- Fat 105.430574802143 g
- Fiber 0.957012486273646 g
- Protein 136.794860687493 g
- Saturated Fat 29.9259169114106 g
- Serving Size 1 1 Serving (879g)
- Sodium 529.634607174753 mg
- Sugar 50.9593861593537 g
- Trans Fat 9.23059437015343 g
- Calories 1804 calories
Step-by-step
- In a heavy bottom pot, heat the olive oil over medium heat and add the chicken thighs. Let them brown for a few minutes and turn when nicely golden. Let brown on the other side. Remove and set aside.
- Add the carrot, celery and onion and the large pinch of salt. Stir together and let cook for about 5 minutes. Do not brown, lower heat a little if you have to.
- Add the garlic and saute for one minute.
- Add the tomato paste and cook for 2 minutes.
- Add the wine and cook for another two minutes.
- Add the chicken broth and tomatoes. Break up the tomatoes with a spoon or your hands (I use my hands and crush them).
- Add the bay leaves, thyme and oregano and stir.
- Return the thighs to the pot, cover, and let simmer on low for about an hour.
- Remove the thighs from the pot and place on a cutting board. With two forks, shred the meat off the bones and return the meat to the pot.
- Add the salt and pepper. Cook, uncovered, for about another 15 minutes. Taste the seasoning, adding more salt if necessary. Continue to cook, uncovered, until you like the thickness of the sauce.
- Boil the pasta in plenty of boiling, salted water until al dente. Remove the pasta with a strainer and place right into the sauce. Stir together and serve right away with grated cheese.
My Comfort Food: A Creamy Chicken Ragu Adventure
As a busy working mom, finding time to cook delicious and satisfying meals can often feel like a Herculean task. But there's something incredibly grounding about creating a meal from scratch, the aroma of simmering spices and herbs filling my kitchen, transforming the everyday into something special. Tonight, it's all about my India Chicken Ragu, a recipe that's become a comforting constant in my life.
This ragu isn't your typical meat sauce; it’s a vibrant dance of flavors that elevates simple ingredients to extraordinary heights. Forget the ground beef; we're using juicy chicken thighs, which impart a rich, savory depth that's simply irresistible. The braising process allows the chicken to become incredibly tender, melting in your mouth with every bite. And the process? It's surprisingly simple, perfect for a weeknight meal. It's a testament to how uncomplicated truly satisfying food can be. The initial browning of the chicken builds a deep foundation of flavor, followed by the slow simmering with a medley of aromatic vegetables – carrots, celery, and onions, a classic combination that's always a winner in my book. A touch of garlic adds a pungent note, further enhanced by a vibrant tomato paste and the fruity tang of red wine.
The heart of the ragu lies in its slow simmering. This isn't a quick fix; it's a patient process where the flavors meld and marry, creating a harmony that's both complex and comforting. The addition of chicken broth and whole peeled tomatoes brings a delightful balance, and herbs like bay leaves, thyme, and oregano whisper their earthy fragrance into the mix. The oregano provides a touch of warmth and earthiness, while the thyme adds a subtle sweetness. The combination of the two complements the tomato's acidity and the savoriness of the chicken, working in symphony to create an unforgettable taste experience. There's nothing quite like the aroma that wafts through my kitchen as the sauce simmers gently, a promise of deliciousness to come.
Once the chicken is perfectly cooked, I shred it using two forks and then return it to the pot, allowing it to further absorb the rich flavors of the sauce. The final result is a thick, luscious sauce that clings beautifully to the pasta. I love using orecchiette, those charming little ear-shaped pasta, as their unique texture provides the perfect canvas for the sauce to cling to, delivering a satisfying mouthful of flavor with every bite.
Of course, the beauty of this recipe lies in its flexibility. Feeling adventurous? Try swapping out the chicken for turkey or even pork. Like to experiment with your herbs and spices? Feel free to get creative and add your own personal touch. The joy of cooking is about creating something that brings you pleasure, and this recipe is a wonderful blank canvas for your culinary explorations.
Beyond the incredible taste, this ragu embodies something more profound for me: it's a symbol of comfort, a reminder of simpler times, and a way to reconnect with myself and my family. The act of creating this meal, from chopping the vegetables to the slow simmer, is a form of meditation. It allows me to clear my mind and focus on the present moment, a much-needed pause in the whirlwind of everyday life. The final product, a steaming bowl of creamy chicken ragu over perfectly cooked pasta, is a reward for my efforts – and a delicious reminder that even amidst the chaos, there’s always time for a little bit of culinary love.
So, whether you're a seasoned cook or a kitchen novice, I encourage you to give this India Chicken Ragu a try. It's a recipe that's as versatile as it is delicious, a testament to the power of simple ingredients transformed by a little bit of time and love. It's a perfect weeknight meal, a comforting weekend indulgence, or a showstopper for a casual get-together with friends. And most importantly, it's a dish that nourishes not only the body but also the soul. So, gather your ingredients, put on some relaxing music, and prepare to embark on a culinary journey that will leave you feeling warm, satisfied, and ready to face whatever the day may bring.
