Chicken Ragu Bianco | Gennaro Contaldo
2 min read
1 year ago
Published on Apr 22, 2024
This response is partially generated with the help of AI. It may contain inaccuracies.
Table of Contents
How to Make Chicken Ragu Bianco
Step 1: Prepare the Vegetables
- Heat olive oil in a pan over medium to high heat.
- Finely chop carrots, onions, and celery.
- Add the chopped vegetables to the pan and sauté until they are soft.
- Crush a garlic clove and add it to the pan along with a sprig of thyme, a few bay leaves, and a little chili (be cautious with the chili as it can be very hot).
Step 2: Cook the Chicken
- Chop chicken into small pieces (use about one small chicken breast and one whole leg).
- Brown the chicken in the pan with the vegetables until it starts to cook and develop flavor.
- Add half a glass of white wine and let it simmer until the alcohol evaporates.
- Season with salt and add 250ml of chicken stock. Stir well to combine all the ingredients.
Step 3: Simmer the Ragu
- Cover the pan, reduce the heat to a minimum, and let the ragu simmer for about 30 to 35 minutes.
- Stir occasionally to ensure the flavors meld together.
Step 4: Finish the Dish
- Once the ragu is cooked and the sauce has thickened, add a splash of cream to enrich the flavor.
- Optionally, add a whole garlic clove for extra flavor.
- Boil some pasta separately and add it to the ragu. Mix well to combine.
- Serve the Chicken Ragu Bianco garnished with freshly grated parmesan cheese, chopped parsley, and a sprinkle of black pepper.
Step 5: Enjoy Your Meal
- Plate up the Chicken Ragu Bianco, sprinkle with more parmesan cheese if desired, and savor the delicious flavors.
- Share this dish with your loved ones and enjoy it with a glass of wine.
- Bon appétit!
By following these steps, you can recreate Gennaro Contaldo's Chicken Ragu Bianco recipe from the Jamie Oliver channel.