CHICKEN AND MUSHROOM RAGU

CHICKEN AND MUSHROOM RAGU image

Categories Chicken

Number Of Ingredients 12

4 chicken legs
1 cup celery, onion and carrot finely chopped
2 cloves garlic
2 bay leaves
2 cups red wine
2 cups plum tomato, chopped
2 cups mushrooms, sliced
1 cup chicken broth
Salt and pepper to taste
Olive oil
Butter
1 lb pappardelle or other broad egg noodle of your choice

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.