Cluck, Stock, and Barrel
Shredded Chicken Thigh Ragù in a Tomato Cream Sauce Over Fettuccine
1 hour
Serves 4
DinnerItalian
Herb's take
Here’s a riff on classic Italian ragù using chicken thighs for tenderness and speed, with a creamy tomato sauce that hugs every strand of pasta. You’ll practice the art of braising and learn why finishing with cream transforms the sauce’s texture and flavor.
Equipment needed
- Dutch oven
Ingredients
Yield
4
Instructions
- 01Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
- 02Season the chicken thighs on both sides with salt and black pepper, then add to the pot and sear until browned, about 4 minutes per side. Transfer chicken to a plate.
- 03Add onion, carrot, and celery to the pot. Sauté until softened and golden, about 7 minutes.
- 04Stir in the garlic and tomato paste, cooking until fragrant and the tomato paste darkens, 1 minute.
- 05Pour in the wine, scraping up browned bits from the bottom, and simmer for 2 minutes.
- 06Add the crushed tomatoes, oregano, thyme, red pepper flakes, and chicken broth. Return the seared chicken (and any juices) to the pot. Bring to a simmer, then reduce heat to low and cover.
- 07Braise for 25 minutes, stirring occasionally, until the chicken is cooked through and tender.
- 08Remove chicken to a plate, shred with two forks, and return to the sauce. Simmer uncovered 10 more minutes to thicken.
- 09Meanwhile, cook the fettuccine in a large pot of boiling salted water until al dente. Reserve 1/2 cup pasta water before draining.
- 10Reduce heat to low and stir cream into the ragù. Heat gently until warmed through, but do not let it boil.
- 11Taste and adjust salt and pepper. Add reserved pasta water if the sauce seems too thick.
- 12Toss the drained pasta with the sauce, then serve topped with torn basil and grated Parmesan.
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