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Chicken, Tomato And Rosemary Ragu

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  Skinless boneless chicken thighs 12 Ounce (350 Gram)
  Stalk celery 1 , quartered
  Onion 1⁄2 Small, chopped
  Dry white wine 5 Tablespoon
For sauce
  Extra virgin olive oil 5 Tablespoon
  Finely chopped onion 1 Tablespoon
  Finely chopped celery stalk 1 Tablespoon
  Garlic 3 Clove (15 gm), finely chopped
  Finely chopped fresh flat leaf parsley 1 Tablespoon
  Finely chopped rosemary 1 Tablespoon
  Grated lemon zest 1⁄2 Teaspoon (From 1/2 Lemon)
  Canned italian tomatoes 14 Ounce, chopped (1 Tin, 400 Gram)
  Salt To Taste
  Black pepper To Taste
  Dried pasta 1 Pound (500 Gram)

Place chicken, celery, onion and wine in a pan with cold water to cover.
Bring slowly to a simmer over medium-low heat.
Simmer gently without boiling until cooked through, 7-10 minutes.
Cool completely in cooking liquid.
Drain, reserving liquid, and cut chicken into lcm (1/2 in) dice.
Heat oil in a large frying pan.
Add onion and celery and cook, stirring occasionally, over medium-low heat until soft, 5 minutes.
Add garlic, parsley and rosemary and cook until fragrant, 1 minute.
Add lemon zest, tomatoes and 4 tbsp reserved poaching liquid.
Reduce heat to low and simmer gently, stirring occasionally, until thick, 30 minutes.
Add salt and pepper to taste.
Add chicken and heat through, 3 minutes.
Mean-while, cook pasta in a large pot of boiling, salted water, until firm to the bite.
Add pasta to the hot sauce.
Toss well to coat.
Serve immediately.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
45 Minutes
Cook Time: 
45 Minutes
Ready In: 
90 Minutes

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