Chicken Ragu
I needed to use up some chicken drum sticks and I was looking for a hearty sauce to use with polenta. The result is a ragu based loosely on a Bolognese sauce. It is a bit sweeter than a Bolognese due to the use of the chicken. I also would recommend only using dark meat from the chicken. I think meat from the chicken breast would just get lost in this sauce.
I served this with polenta which was a nice creamy contrast with the flavors of the ragu. This would work on pasta; pappardelle would be a great option. I also think it would work served over some toasted bread.
- 1 medium red onion
- 2 stalks celery
- 1 carrot, outer skin removed
- 3 cloves garlic
- 1/2 cup chopped mushrooms
- 3 cups cooked chicken dark meat, about 6 drum sticks or 4 thighs
- 2 slices thick cut bacon, diced
- 1 tablespoon tomato paste
- 1/4 cup milk
- 1, 14 oz can diced tomatoes
- 1/2 cup dry white wine
- 1 cup chicken stock
- salt and pepper to taste
Heat a dutch oven or large sauce pot over medium high heat. Add the diced bacon, reduce the heat, and render the fat until the bacon is lightly browned. Remove the bacon from the pot and pour off all but two tablespoons of the fat.
In a food processor add the onion, celery, carrot and garlic. Process the vegetables until chopped fine. Add the vegetables and the mushrooms to the pot, keeping the heat at medium. Allow the vegetables to slowly release their water, stirring occasionally to prevent sticking to the bottom of the pot. This could take from 10 to 15 minutes. Add the tomato paste and allow to cook for two minutes.
Add the chicken and the bacon to the pot and allow to heat through for about two minutes. Add the milk to the pot and allow to simmer until the milk liquid has almost disappeared about 10 minutes. Add the tomatoes to the pot and simmer for 15 minutes.
Add the wine, and the broth to the pot, reduce the heat to just a simmer. Add the salt and pepper. Slowly cook the sauce for about 2 hours. Most of the liquid will have disappeared while it is cooking.
The ragu is ready to serve. It should make 4 entrée portions.
Polenta Squares
If serving with polenta prepare one recipe of polenta.
Cut the polenta into two inch squares. In a non-stick skillet add about ½ tablespoon of olive oil and heat over medium high heat. Once hot add the polenta squares to the skillet making sure the squares do not touch. Brown on each side for about 2 minutes per side. Serve immediately with the ragu.