Rosemary Chicken Ragù
Published March 25, 2023
- Total Time
- About 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons unsalted butter
- 3tablespoons tomato paste
- 6garlic cloves, finely grated or chopped
- 4anchovy fillets
- 1teaspoon red-pepper flakes
- 1rosemary sprig (or ¾ teaspoon dried)
- ½cup dry white wine (optional)
- 1½ to 2pounds boneless, skinless chicken thighs
- 1(28-ounce) can crushed or whole tomatoes
- Salt
- 1pound long noodles like pappardelle or fettuccine
- Grated Parmesan, for serving
Nutritional analysis per serving (4 servings)
428 calories; 18 grams fat; 8 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 17 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 44 grams protein; 1085 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt the butter in a large Dutch oven or pot over medium. Add the tomato paste, garlic, anchovies, red-pepper flakes and rosemary. Stir until the tomato paste is a shade darker and sticking to the bottom of the pot, 2 to 4 minutes. If you have some white wine open, add ½ cup and simmer until nearly all evaporated, 2 to 4 minutes.
- Step 2
Add the chicken and tomatoes and season generously with salt. If using whole tomatoes, break them up with your spoon. It may not seem like a lot of liquid, but the chicken will give off juices in time. Bring to a boil over medium-high, then reduce heat to gently simmer over medium-low until the chicken’s cooked through and the sauce is flavorful, 30 to 35 minutes.
- Step 3
Meanwhile, bring a large pot of salted water to a boil.
- Step 4
When the chicken is ready, turn off the heat under the sauce. Add the pasta to the boiling water and cook until al dente. Reserve 1 cup pasta water, then drain the pasta. While the pasta’s cooking, remove the rosemary from the sauce. Using two forks, shred the chicken right in the pot. Taste and adjust with salt. Return to medium-low to keep warm and thicken slightly until the pasta is ready. (Some chicken is so juicy that the sauce might seem thin; just simmer it until it’s thickened.)
- Step 5
Add the pasta to the sauce and toss assertively over medium-high until the pasta is well coated. Add pasta water as needed to help the sauce cling to the pasta. Serve with grated Parmesan on top.
Private Notes
Comments
I keep a tube of anchovy paste which adds that umami hit but goes completely undetected in the finished product. I don’t care for whole tinned anchovies but this goes lots of places!
It's not exactly that "some chicken is so juicy," it's that most chicken carcasses have been injected with ice-cold water, and about 5% of the water is retained in the chicken you buy. Buy air-cooled chicken, instead. It's tastier.
Browning bone in, skin on chicken thighs to start and adding them to the sauce makes a richer sauce. After the sauce cools down in the fridge, remove the thighs. Remove the bones and skin from the thighs and set aside. Cut up the cold thighs and add them back to the sauce.
This has become a regular part of our rotation. My family adores it and I make as written except I do half thighs and half breast as I don’t care for dark chicken. I cut into 1 inch chunks as others have suggested. So easy and delicious.
Very flavorful. Followed recipe exactly except I used leftover shredded rotisserie chicken. I might add a blob of ricotta to finish next time for creaminess.
Delicious. (Half a teaspoon red pepper flakes was plenty for us). I added a bunch of baby spinach just before the pasta — great one pot meal.
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