Best Chicken And Mushroom Ragu Recipes

PAPPARDELLE WITH CHICKEN AND MUSHROOM RAGù

Steps:

• Pulse mushrooms and garlic in a food processor until finely chopped.
• Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until just golden, about 3 minutes. Transfer with a slotted spoon to a bowl.
• Reduce heat to medium and cook onion, stirring occasionally, until softened, about 3 minutes.
• Add mushroom mixture, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring constantly, until beginning to brown, about 4 minutes.
• Add vinegar and cook until evaporated. Add chicken and tomatoes (with juice), then simmer, breaking up tomatoes with a spoon and stirring occasionally, until sauce is just thickened, about 15 minutes.
• Meanwhile, cook pappardelle in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente.
• Add arugula to sauce and stir until wilted. Stir in drained pasta and cook 1 minute.

PAPPARDELLE WITH CHICKEN AND MUSHROOM RAGU

Steps:

• PreparationPulse mushrooms and garlic in a food processor until finely chopped. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until just golden, about 3 minutes. Transfer with a slotted spoon to a bowl. Reduce heat to medium and cook onion, stirring occasionally, until softened, about 3 minutes. Add mushroom mixture, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring constantly, until beginning to brown, about 4 minutes. Add vinegar and cook until evaporated. Add chicken and tomatoes (with juice), then simmer, breaking up tomatoes with a spoon and stirring occasionally, until sauce is just thickened, about 15 minutes. Meanwhile, cook pappardelle in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente. Add arugula to sauce and stir until wilted. Stir in drained pasta and cook 1 minute.

CHICKEN AND MUSHROOM RAGU

Steps:

• In a braising pot, add some oil and preheat. Season the chicken legs with salt and pepper, then place them in the pot and sear until brown on both sides. Remove some of the oil from the pot and add the chopped vegetables, garlic and bay leaves. Sweat until translucent. Add the red wine and let evaporate well to remove the alcohol. Add tomatoes and broth, then simmer for about 1 hour at very gentle heat or in the oven at 375F degrees. Let the chicken cool completely. Remove any fat and de-bone carefully. Chop the meat and return to the sauce. In a skillet with some oil saute the mushrooms until soft and add them to the chicken ragu, then simmer for a few minutes. Boil some water, add salt and pappardelle. When cooked, drain the pasta and add it to the ragu. Simmer to thicken the sauce. To make the sauce thicken, add a generous grating of cheese.