A delightful chicken ragu served over your favorite pasta, perfect for a comforting meal.
Heat the olive oil in a large Dutch oven over medium-high heat.
Ensure the oil is hot before adding the chicken to achieve a good sear.
Season the chicken legs with salt and pepper, then sear them in the hot oil until golden brown on all sides. Remove and set aside.
Searing locks in the juices and adds flavor to the dish.
Add the chopped onion, garlic, carrot, and celery to the pot and sauté until softened.
Stir frequently to prevent the vegetables from sticking to the pot.
Deglaze the pot with white wine, scraping up any browned bits from the bottom.
The browned bits add depth to the sauce, so ensure they are fully incorporated.
Return the chicken to the pot and add the crushed tomatoes, tomato sauce, basil, and oregano. Stir to combine.
Ensure the chicken is fully submerged in the sauce for even cooking.
Reduce the heat to low, cover, and simmer for 1.5 to 2 hours, stirring occasionally.
The longer the sauce simmers, the richer the flavor becomes.
Serve the chicken ragu over cooked pasta, garnished with freshly grated Parmesan cheese.
Pair with a side salad and garlic bread for a complete meal.
Nutze unsere App für das beste Erlebnis
