Chicken Ragu Bianco Food
CHICKEN RAGU BIANCO
Pasta with white ragu sauce (no tomatoes)
Provided by drewpiter
Categories Main Dish
Time 1h
Yield 4
Number Of Ingredients 15
Steps:
- In a large sacepan over medium heat, add olive oil - add carrot, onion, celery, garlic, chili, herbs - sweat for 5 mins. Add chicken, increase heat to medium-high and seal the chicken, 5-10 mins, do not brown. Add wine, salt, lower heat to medium and reduce; add pepper Add chicken stock, cover with lid, reduce heat to medium-low or low. Cook for 30-35 mins. Boil 3 quarts water and cook pasta. Remove herb stems, bay leaf and garlic cloves from ragu. Drain pasta and incorporate into ragu. Add cheese and parsley and serve.
Nutrition Facts : Calories 528 calories, Fat 19.1921470117815 g, Carbohydrate 49.4202352590919 g, Cholesterol 147.134024964 mg, Fiber 0.568082822476579 g, Protein 31.0155276115574 g, SaturatedFat 5.20927365653746 g, ServingSize 1 1 Serving (260g), Sodium 112.380886517572 mg, Sugar 48.8521524366153 g, TransFat 2.11563584998214 g
BOLOGNESE BIANCO
It may sound odd to make a Bolognese sauce without tomatoes, but this white version is deep with flavor from aromatics and herbs, white wine, and a little garam masala, an Indian spice blend that mimics the spices used in Tuscany. Cream adds body and richness.
Provided by Food Network Kitchen
Categories main-dish
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Put the oil, onion, carrot, celery, garlic, pancetta, bay leaves, rosemary and thyme in a large Dutch oven over medium heat. Cook, stirring occasionally and scraping the bottom of the pan with a wooden spoon, until the pancetta is rendered and cooked, and the vegetables are completely tender and golden, 16 to 18 minutes. (If the vegetables are browning too quickly, lower the heat.)
- Add the ground beef, ground pork and the garam masala and continue to cook, stirring frequently, until the meat is completely broken up and cooked through, and most of the liquid has evaporated, about 10 minutes. Add 1 teaspoon salt and some freshly ground black pepper.
- Add the wine and cook, stirring occasionally, until almost evaporated, 10 to 15 minutes. Add the chicken broth, cream, and the cheese rind if using and bring to a boil. Reduce the heat and simmer, stirring occasionally until the mixture thickens and the flavors come together, about 45 minutes. Discard the bay leaves and cheese rind, and season to taste with salt and pepper. Serve the Bolognese Bianco tossed with the pasta and more grated Parmigiano.
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- Heat oil in a large Dutch oven over medium. Add pancetta; cook, stirring often, until fat has rendered, about 5 minutes. Using a slotted spoon, transfer pancetta to a plate, reserving drippings in Dutch oven. Add garlic to Dutch oven; increase heat to medium-high. Sprinkle chicken all over with salt and pepper. Working in batches if needed, add chicken, skin side down, to Dutch oven. Cook until golden brown on both sides, about 6 minutes. Transfer chicken thighs to a plate.
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- Remove Dutch oven from heat. Transfer chicken to a cutting board; partially cover Dutch oven. Let chicken and sauce stand 10 minutes. Skim and discard fat from sauce; remove and discard garlic cloves and leek-herb bundle. Stir reserved pancetta into sauce. Remove and discard skin and bones from chicken; finely shred chicken meat.
- Stir cream into sauce. Cook over medium-high, stirring occasionally, until sauce is reduced by nearly half and has slightly thickened, 8 to 12 minutes. Stir peas and shredded chicken into sauce; cook until peas are just tender, about 2 minutes. Season with salt and pepper to taste. Remove from heat, and cover to keep warm.
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