Winter Chicken Ragu An easy one pot meal that's so good on a cold day!
What you need:
8 Roma Tomatoes cut into large chunks
1 Bay Leaf
1 small sprig of rosemary chopped
10 cloves of fresh garlic chopped
3 Carrots diced
2 leeks diced
1/2 large red onion Julianne 2
stalks of celery diced
1 1/2 cup of a good chianti Italian seasoning
Salt and pepper to taste
What to do:
Season your chicken on both sides with your favorite Italian seasoning, salt and pepper Put a good swig of olive oil in your dutch oven or large high sided pan and heat up on med high add the rosemary and bay leaf for just a min to flavor the oil, remove till later Put the chicken in the pan and brown both sides then remove Drain some of the fat if needed turn the heat down to medium low and put in the garlic to sauté for approx 1 min Add the Onion, Celery, leek, Carrot, rosemary and Bay leaf as well as a little of your Italian seasoning, salt and pepper and sauté on med/low for approx 10-15 min. The longer and lower onions cook the sweeter they get Add the tomatoes stir well turn heat on high and add the wine, place the chicken on top of the ragu, turn heat down to medium/low and cover, cooking for approx. 30 min After 30 min uncover and allow another 5-10 min of cooking time to cook the alcohol off the wine
Serve over Rice! Note: The wine tends to make the chicken meat red/purple your chicken isn't undercooked, just discolored rom the wine.
About the Author: Maria Mills-Benat is a Port Orange-based chef and has started a service of offering in-home cooking classes. She has a passion for cooking for others and has been doing so professionally for 10 year. Read full bio here.