Sunday Chicken Ragu

By ibbeachnana • August 15, 2011 • 1 Comments

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Sunday Chicken Ragu — 1 of 2 Photo by ibbeachnana

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Author Notes: Quick and easy dinner using a variety of fresh tomatoes in whatever size and color winter or summer. You can roast some of the tomatoes canned or fresh for a hearty winter version. There is a good recipe for the canned tomatoes over at the Splendid Table site.

Great for a casual dinner party. Serve with savory polenta or orzo risotto and a salad. - ibbeachnana

Serves 4

2 pounds chicken thighs, boneless, skinless, cut into1-1 1/2 pieces
3/4 inch piece of pancetta, small dice
3 tablespoons EVOO
1 tablespoon butter
1 sprig thyme leaves removed and minced
1 tablespoon fresh sage, minced
1 1/2 teaspoon rosemary, minced
2 large shallots, minced
1-2 garlic cloves, minced
1 carrot, peeled and finely diced
1/4 cup celery, finely diced
3/4-1 cups light dry red wine
1 pint cherry or grape tomato assortment, halved
1 15 ounce can diced tomatoes, drained (save juice)
Salt and pepper to taste
Final tablespoon of butter to finish

Cook pancetta in 2 tablespoons EVOO and a tablespoon butter, stirring occasionally, 2 minutes. Add thyme, sage and rosemary, cook stirring, 30 seconds. Add chicken and cook, stirring until chicken is no longer pink on the outside, 3-4 minutes. Add shallots, garlic, carrot, celery, cook, stirring occasionally, 5 minutes. Add drained tomato juice and wine and simmer, uncovered, stirring occasionally until liquid is reduced to about 1 cup, about 10 minutes. Add tomatoes, salt, and pepper, simmer, stirring occasionally, until sauce is thickened, 10 minutes. Season with salt and pepper. Stir in a tablespoon of butter and check seasonings. Can be made a day ahead, cooled chilled covered.