Chicken Ragu with PastaSubmitted by: WAHZOE
IntroductionFrom January / February Eat In Magazine From January / February Eat In Magazine
8 large chicken thighs, skins removed
40 g plain flour
2 tbsp olive oil
1 onion, chopped
2 garlic cloves, crushed
2 carrots, chopped
2 stalks celery, chopped
1 red pepper, deseeded and chopped
125 ml white wine
2 400g cans chopped tomatoes
500ml low sodium chicken stock (you may use standard but the sodium quantities on the nutritional info for the recipe will be wrong)
1 bay leaf
2 sprigs, fresh thyme
100g pasta twists or other similar sized shapes
Dust the chicken thighs in seasoned flour, shaking off excess.
Heat the oil in a flameproof casserole and brown the chicken on both sides for 2 - 3 minutes. Remove and put to one side.
Add the onion and garlic to the pan and cook for 2 - 3 minutes.
Add the carrot, celery and pepper. Cook for 2 mins.
Stir in the wine and simmer over a high heat for 1 minutes.
Stir in the tomatoes, stock and herbs.
Return the chicken to the pan and bring to the boil.
Cover and bake in the oven for 1 hour.
Remove the chicken bones and chop the meat. Return to the dish. Stir in the pasta.
Cover and bake for a further 25 - 30 minutes until the pasta is tender. Season to taste.
Sprinkle with chopped parsley to serve.
Number of Servings: 4
Recipe submitted by SparkPeople user WAHZOE.