Recipe Chicken and rosemary ragu : Hearty Dishes and Tasty

Recipe Chicken and rosemary ragu : Delicious Food and Enjoy a Night Under the Stars – One dish that is suitable for breakfast is a casserole. This potato casserole is easy, delicious, and can provide the nutrients your body needs to be more energized throughout the day. Its unique taste and large portion will certainly add to the delicacy of this one menu. For those of you who are curious about the menu of this unique casserole, let’s see what!. This Recipe Chicken and rosemary ragu has been designed to be as simple and easy as possible to put into practice. With 0:20 prep, 4 serving, Capable cooks level.

This delicious ragu can be prepared up to two days in advance for a hearty meal when you are short on time.


  • 2 tablespoons olive oil
  • 6 (1.5kg) chicken thigh cutlets, skin removed
  • 1 brown onion, halved, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1/2 cup dry white wine
  • 700g bottle tomato passata
  • 1 cup Massel salt reduced chicken style liquid stock
  • 2 dried bay leaves
  • 1 tablespoon chopped fresh rosemary
  • 1/4 cup chopped fresh flat-leaf parsley leaves
  • Cooked pappardelle pasta, to serve
  • Grated parmesan, to serve


  • Step 1
    Heat half the oil in a large saucepan over medium-high heat. Season chicken with salt and pepper. Cook chicken, in batches, for 4 to 5 minutes or until browned all over. Transfer to a plate.
  • Step 2
    Heat remaining oil in pan. Add onion. Reduce heat to medium-low. Cook, stirring often, for 5 minutes or until golden. Add garlic. Cook for 1 minute or until fragrant. Increase heat to high. Add wine. Simmer for 2 minutes or until reduced. Add passata, stock, bay leaves and rosemary. Return chicken and any juices to pan.
  • Step 3
    Reduce heat to medium-low. Simmer, partially covered, for 1 hour 20 minutes or until chicken is falling from the bone. Remove chicken from saucepan. Cool for 10 minutes. Remove chicken from bones. Discard bones. Shred chicken into large pieces.
  • Step 4
    Return chicken to sauce mixture in pan. Cook over medium heat for 5 minutes or until heated through. Remove and discard bay leaves. Stir in parsley. Toss through cooked pasta. Serve sprinkled with parmesan.

Chicken and rosemary ragu

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