Braised Chicken Ragu

1 min read

Braised Chicken Ragu

We’ve said this before, Jar Goods truly makes getting a delicious dinner on the table so easy. This recipe works just as well in a slow cooker.
  • 2 tbs olive oil
  • ½ cup yellow or red onion, sliced
  • 1 ½ lbs boneless skinless chicken thighs
  • 1 jar Classic Red
  • 8 ounces pappardelle or tagliatelle, any thick cut pasta of your choice
  • 1 cup whole milk ricotta
  • ¼ cup chopped fresh herbs, basil, parsley, chives
  • Pinch of lemon juice
Heat olive oil in a small dutch oven or deep dish saute pan over medium heat. Add the onions and saute, stirring as they cook until translucent. Add chicken thighs and sear, 2 - 4 minutes per side. Add a jar of Classic Red and cook over low heat until the chicken is fully cooked.

At the same time, bring a large pot of salted water to a boil. Cook your pasta according to package directions until al dente. Drain the pasta (reserving about a cup of “pasta” water) and rinse with cold water to stop the cooking process. Set aside.

Add the reserved water as the chicken cooks if the chicken appears dry. You can always add in more Classic Red!

In a small mixing bowl, combine ricotta, herbs and lemon juice.

Shred the chicken once fully cooked. Add in the drained pasta and toss to combine. Serve and top with herbed ricotta. Enjoy.

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