Chicken Ragu Recipe with Polenta
Chicken Ragu with polenta is a great classic, perhaps even the best, Italian-inspired ragu recipe. It’s so easy to make, and is delicious poured over pasta. It’s also a great make-ahead dish that you can reheat easily at the beginning of the week. at home.
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.
