Chicken Ragu
10'
45'
easy
6
Cooking Time
Preparation Time
Degree of Difficulty
Portions
Chicken Legs
1 συσκευασία Μπούτια Ολόκληρα MIMIKOS
6 κ.σ. ελαιόλαδο
1 μεγάλο καρότο ψιλοκομμένο
1 κρεμμύδι ψιλοκομμένο
2 σκελίδες σκόρδο
2 κλωνάρια σέλερι ψιλοκομμένα
1 κλωνάρι δεντρολίβανο
|
2 κλωνάρια φρέσκο θυμάρι
1 δαφνόφυλλο
1⁄2 φλ. κόκκινο κρασί
2 συσκευασίες ολόκληρα ντοματάκια ή κονκασέ
αλάτι
πιπέρι
βρασμένα ζυμαρικά
παρμεζάνα ή κεφαλοτύρι
Ingredients
2 sprigs of fresh thyme
1 bay leaf
1⁄2 cup red wine
2 packages of whole tomatoes or chopped tomatoes
salt
pepper
boiled pasta
parmesan or kefalotyri cheese
1 package MIMIKOS Chicken Legs
6 tbsp olive oil
1 large carrot, finely chopped
1 finely chopped onion
2 cloves of garlic
2 stalks of celery, chopped
1 sprig of rosemary
Preparation
In a pot, heat half of the olive oil and brown the chicken pieces evenly on all sides for about 5-6 minutes.
At the same time, in a frying pan, heat the remaining olive oil and sauté the chopped vegetables with thyme and rosemary for 5-6 minutes, stirring regularly to prevent them from coloring.
Deglaze the chicken with wine and let the alcohol evaporate for 1-2 minutes. Then add the sautéed vegetables, tomatoes, and a little water.
Add salt and pepper, cover the pot, and let the ragu simmer for about 45 minutes, until the chicken is tender. Remove the chicken pieces and let them cool slightly.
Shred the meat and chop it finely with a knife or by hand.
Using a blender, puree the sauce with the vegetables after removing the herbs. Taste and adjust the salt and pepper as needed.
Return the chopped chicken to the sauce and simmer on low heat for 5 minutes.
Cook the pappardelle (or any pasta of your choice) in salted water. Drain and drizzle with a little olive oil.
Place the pappardelle in a large shallow dish, sprinkle with Parmesan cheese, and add the ragu along the top.
A recipe by Argiro Barbarigou.
For more information, you can follow the link >>
watch the recipe video
