Last Saturday while Mark and I were off doing horses Ken tried a new recipe for dinner. It was delicious! Mark and Abbie ate until I thought they were going to be sick and then came back for more right before bed time. Since Mark enjoyed it so much we made it for his birthday dinner on Friday. I thought everyone else might enjoy it too. Let me know if you get to try it.
Chicken Ragu
Sautee in 3 Tbsp olive oil for about 8 minutes:
2 carrots, peeled and chopped
2 stalks celery, chopped (I used the heart w/ all the leaves)
¼ cup onion
2 cloves garlic, minced
Add about a pound of chicken and cook for about 5 minutes more, until the chicken just begins to brown.
Add:
1 qt whole tomatoes, undrained
1 tsp chicken seasoning (or 1 chicken boullion)
salt and pepper to taste (I did about 1/2 tsp. salt and 1/8 tsp. pepper)
Simmer gently for 45 minutes if the chicken is cooked when you add it, or 90 minutes for raw chicken. These are minimum times. Simmer until desired thickness and then cover over low heat until ready to serve. Serve over pasta.
Makes enough for 16 oz pasta, which is enough for one hungry family. I added 2 Tbsp butter to the finished pasta to keep it from sticking.
8 years ago


