Chicken, Tomato and Rosemary Ragu
|Skinless boneless chicken thighs||12 Ounce (350 Gram)|
|Stalk celery||1 , quartered|
|Onion||1⁄2 Small, chopped|
|Dry white wine||5 Tablespoon|
|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)|
|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.