This Italian recipe for quick chicken ragu is the definition of comfort food! The recipe recommends cubing the chicken thighs which reduces the overall cooking time and adding turkey bacon adds instant depth to the dish. Serve this delicious dish with polenta, pasta or couscous as shown here. The ragu can be made 1 day ahead. Enjoy!

Quick Chicken Ragu

Quick Chicken Ragu

Servings: 4 people

adapted from Gourmet Italian Kitchen

Kid-friendly

Family favourite

Ingredients

  • 2 tbsp extra virgin olive oil
  • 2 tbsp unsalted margarine
  • 1/4 pound turkey bacon slices, diced
  • 1 tbsp finely chopped sage
  • 1 1/2 tsp finely chopped rosemary
  • 1 tsp paprika
  • 3/4 cup kalamata olives
  • 1 1/2 pounds skinless, boneless chicken thighs, cut into 1 inch pieces
  • 1 medium onion, chopped
  • 1 medium carrot, chopped
  • 1 celery rib, chopped
  • 1 cup dry red wine ex. Pinot Noir
  • 1 14-15 oz can diced tomatoes in juice, drained
  • 3/4 tsp coarse grey sea salt
  • 1/2 tsp coarsely ground black pepper

Instructions

  1. Heat oil and margarine in a 12 inch heavy skillet over medium heat until hot but not smoking. Add turkey bacon and cook for about 2 minutes. Add sage and rosemary and cook, stirring, another 30 seconds. Add chicken and cook, stirring occasionally, for 5-7 minutes.

  2. Add wine, and simmer, uncovered, until liquid is reduced to about 1 cup, for approx. 10 minutes. Add tomatoes, olives, paprika, salt and pepper, and simmer, stirring occasionally, until sauce has thickened. Season with more salt and pepper if necessary. 

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3 tbsp vegetable oil
1 large yellow onion minced
1 large green bell pepper seeded and finely chopped
1/2 Jalapeno chile pepper cored, seeded and finely chopped
5 medium sized garlic cloves minced
1/4 cup tomato paste
1 28 oz can whole peeled tomatoes
2 1/2 tbsp sugar
1 tsp fine sea salt
1 tbsp paprika
1 tsp ground cumin
1 tsp black pepper
1 sprig of parsley for garnish
4 large eggs
1/2 cup feta cheese, crumbled
2 tbsp parsley, minced
1 tsp Maldon smoked sea salt
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Heat the oil in a large skillet. Add the onions and saute over meidum heat, until translucent, 5-10 minutes. Add the bell pepper, and jalapeno and saute for another 3-5 minutes. Stir in the tomato paste as well as the garlic and allow to cook for another 2 minutes, making sure the garlic does not brown.
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Using a large spoon, make little 4 dips in the sauce. Carefully crack the eggs, making sure the yolk stays intact, and place each one in the little dip. Cover with a lid, and allow the eggs to set for 5-10 minutes, until the egg whites have become opaque and the yolk are still runny.
Remove the skillet from the heat, allow to rest for a few minutes, and serve, garnished with the feta cheese and minced parsley. Top with Maldon smoked sea salt.
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12 boneless chicken thighs
1/4 Cup extra virgin olive oil plus 2 tablespoons
1 1/2 Tablespoon minced fresh thyme
1/2 -1 Tablespoon fine sea salt salt to taste
1/2 Teaspoon black pepper
1/4 Teaspoon red pepper flakes
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1 Cup dry white wine
1 Cup whole olives (Black or kalamata)
1 preserved lemon (minced) (optional)
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In a large sheet pan, toss the chicken with 1/4 cup olive oil, thyme, salt and black pepper, and red pepper flakes. 
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1 3/4 cups all purpose flour
1 teaspoon baking powder
3/4 teaspoon fine sea salt
3 large eggs
1 1/4 cups sugar plus two tablespoons sugar
1 teaspoon pure vanilla extract
3/4 cup vegetable oil
3/4 cup milk (or soy / almond milk)
3/4 cup crushed Oreo cookies  INSTRUCTIONS

Preheat oven to 350 F. 
Grease the bottom and sides of a 9 inch springform pan with vegetable oil. 
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Reduce speed to low and add half the flour mixture. Scrape down sides as needed. Add half the milk to the batter and mix. Repeat with remaining halves of flour and milk. 
Remove the bowl from the stand mixer and gently blend the Oreo cookies into the batter with a spatula. Pour the batter into the prepared springform pan and sprinkle remaining 2 tablespoons sugar on top. 
Bake for 40-50 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean.
Place pan on a wire rack and cool for 10 minutes before removing the side of the pan. Allow cake to cool for about 1 hour before serving.
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