Chicken Ragu with Polenta is a delicious Italian meal with slow-cooked chicken in a rich tomato-based sauce over creamy polenta. Ragu is an Italian meat sauce eaten with pasta or polenta. To make a flavorful sauce, poultry is simmered with tomatoes, onions, garlic, herbs, and spices.
Polenta, on the other hand, is a food made by simmering cornmeal in water or broth until it thickens into a creamy porridge-like substance. Butter, cheese, and salt flavor the polenta. It absorbs the taste of the Chicken Ragu and makes a great base.
Best Chicken Ragu with Polenta
Chicken Ragu with Polenta is the ideal hearty, flavorful meal! This recipe is simple, delicious, and needs few ingredients. The creamy, cheesy polenta and tender, flavorful chicken make a filling and tasty meal.
I love this dish’s versatility. Change the seasoning or add your beloved vegetables to customize it. It reheats well and makes a delicious lunch or supper.
Chicken Ragu with Polenta is gluten-free, low-carb, and tasty. Chicken provides energy, and cornmeal polenta is gluten-free.
Chicken Ragu with Polenta Ingredients
For the Chicken Ragu:
- 2 pounds boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes
- Salt and black pepper to taste
For the Polenta:
- 1 cup polenta
- 4 cups chicken broth or water
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- Salt and black pepper to taste
How To Make Chicken Ragu with Polenta
Step 1: Prepare the Chicken Ragu
Begin by heating the olive oil in a large Dutch oven or pot over medium-high heat.
Add the chopped onions to the pot and cook until they’re soft and translucent about 5-7 minutes.
Add the minced garlic to the pot and cook for another minute until fragrant.
Add the chicken thighs to the pot and season with salt and black pepper. Cook the chicken until it’s browned on all sides, about 5-7 minutes.
Add the crushed tomatoes, dried oregano, dried basil, dried thyme, and red pepper flakes to the pot. Stir everything together.
Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
Simmer the chicken for about 45-50 minutes, or until it’s tender and falling apart.
Once the chicken is cooked, use two forks to shred it into bite-sized pieces.
Step 2: Prepare the Polenta
In a medium-sized pot, bring the chicken broth or water to a boil.
Slowly pour the polenta into the pot, whisking constantly to prevent lumps from forming.
Reduce the heat to low and cook the polenta for about 20-25 minutes, stirring occasionally, until it’s thick and creamy.
Once the polenta is cooked, stir in the grated Parmesan cheese and butter. Season with salt and black pepper to taste.
Step 3: Assemble the Dish
Spoon a generous serving of polenta into a bowl or onto a plate.
Top the polenta with a ladleful of the Chicken Ragu.
Garnish with fresh herbs, such as parsley or basil, if desired.
Chicken Ragu with Polenta FAQs
Can I use chicken breasts instead of thighs?
While you can use chicken breasts in this recipe, I recommend using thighs for a more flavorful and tender dish.
Can I use canned polenta instead of making it from scratch?
Yes, you can use canned polenta instead of making it from scratch. Just be sure to heat it up according to the instructions on the can.
Can I freeze leftovers?
Yes, you can freeze leftovers of both the Chicken Ragu and Polenta. Just be sure to store them in an airtight container and consume them within 3-4 months.
How To Serve Chicken Ragu with Polenta
Chicken Ragu with Polenta is a hearty and delicious meal for any occasion. Whether you’re serving it for a weeknight meal or a dinner party, there are several ways to make it more appealing.
First, serve the food hot and fresh. This keeps polenta creamy and poultry ragu flavorful.
Serve Chicken Ragu with Polenta family style in a large dish in the middle of the table. This lets everyone serve themselves and share the meal.
Plate the meal separately. Start by ladling Chicken Ragu over polenta on each dish. To add color and taste, garnish with parsley or basil.
If you’re having a dinner party or want to impress, serve the Chicken Ragu with Polenta in ramekins or mini skillets. This lets you make an elegant, restaurant-style presentation that will impress your guests.
Variations of Chicken Ragu with Polenta
Chicken Ragu with Polenta is adaptable to your tastes and diet. Some options:
To make chicken ragu healthier and tastier, add your beloved vegetables. Diced bell peppers, zucchini, and eggplant are great choices.
For a distinct taste and texture, try ground beef, pork, or turkey instead of chicken.
Use herbs and spices to customize your Chicken Ragu with Polenta. Oregano, thyme, rosemary, and red pepper flakes add heat.
Instead of polenta, serve chicken ragu with rice, quinoa, or boiled potatoes.
Adding rich cream or milk to polenta makes it creamier. This enriches it.
Remove the chicken and use veggie broth to make this meal vegetarian. Beans or tofu add energy.
Diced jalapeño or serrano chiles can spice up the chicken ragu. Add hot sauce or chili pepper to the polenta.
Chicken Ragu Recipe with Polenta
Ingredients
For the Chicken Ragu
- 2 pounds boneless skinless chicken thighs
- 2 tablespoons olive oil
- 1 onion finely chopped
- 4 cloves garlic minced
- 1 can 28 ounces crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes
- Salt and black pepper to taste
For the Polenta
- 1 cup polenta
- 4 cups chicken broth or water
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- Salt and black pepper to taste
Instructions
Step 1: Prepare the Chicken Ragu
- Begin by heating the olive oil in a large Dutch oven or pot over medium-high heat.
- Add the chopped onions to the pot and cook until they’re soft and translucent, about 5-7 minutes.
- Add the minced garlic to the pot and cook for another minute until fragrant.
- Add the chicken thighs to the pot and season with salt and black pepper. Cook the chicken until it’s browned on all sides, about 5-7 minutes.
- Add the crushed tomatoes, dried oregano, dried basil, dried thyme, and red pepper flakes to the pot. Stir everything together.
- Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
- Simmer the chicken for about 45-50 minutes, or until it’s tender and falling apart.
- Once the chicken is cooked, use two forks to shred it into bite-sized pieces.
Step 2: Prepare the Polenta
- In a medium-sized pot, bring the chicken broth or water to a boil.
- Slowly pour the polenta into the pot, whisking constantly to prevent lumps from forming.
- Reduce the heat to low and cook the polenta for about 20-25 minutes, stirring occasionally, until it’s thick and creamy.
- Once the polenta is cooked, stir in the grated Parmesan cheese and butter. Season with salt and black pepper to taste.
Step 3: Assemble the Dish
- Spoon a generous serving of polenta into a bowl or onto a plate.
- Top the polenta with a ladleful of the Chicken Ragu.
- Garnish with fresh herbs, such as parsley or basil, if desired.
