Chicken Ragu Recipe

Name: Chicken Ragu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 1/2 lbs boneless skinless chicken thighs, cut in 1/2 inch pieces; 6 ounces Italian sausage, (mild or hot) casings removed; 1/2 medium onion, minced; 2 stalks celery, minced; 2 carrots, peeled and minced; 1/2 lb fresh mushrooms, sliced; 1 bay leaf; 1 clove large garlic, minced; 1 cup dry marsala; 1 (14 ounce) can tomatoes, crushed; 1 cup chicken stock; 1 tablespoon tomato paste; 3 pinches cloves

Servings: persons

2 tablespoons olive oil
1 1/2 lbs boneless skinless chicken thighs, cut in 1/2 inch pieces
6 ounces Italian sausage, (mild or hot) casings removed
1/2 medium onion, minced
2 stalks celery, minced
2 carrots, peeled and minced
1/2 lb fresh mushrooms, sliced
1 bay leaf
1 clove large garlic, minced
1 cup dry marsala
1 (14 ounce) can tomatoes, crushed
1 cup chicken stock
1 tablespoon tomato paste
3 pinches cloves

1
Heat 2 Tbsp oil in a large skillet over medium high heat. Add chicken thighs and Italian sausage. Stir cook, breaking sausage into small pieces, until chicken is browned and sausage meat is no longer pink.
2
Add onion, celery, carrot, garlic and bay leaf and continue to stir cook until the onion is softened.
3
Stir in Marsala.
4
Bring to a boil, scraping up any brown bits that are stuck to the bottom of the skillet. Reduce heat and simmer until half of the liquid has evaporated (about 15 minutes). Transfer this mixture to a Dutch oven.
5
Mix in mushrooms, tomatoes, chicken stock, tomato paste and cloves.
6
Bring to a boil then reduce heat and simmer, stirring occasionally for 45 minutes.
7
Serve as a stew with a salad and French bread or serve as a sauce for your favourite pasta.

518

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 1/2 lbs boneless skinless chicken thighs, cut in 1/2 inch pieces, 6 ounces Italian sausage, (mild or hot) casings removed, 1/2 medium onion, minced, and more.

Yes, Chicken Ragu falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Ragu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions