"Quite possibly my favorite sauce at the moment. So rich and full of classic Italian flavors such as wine, fennel and olives. A versatile, thick ragu made in about an hour without compromising depth of flavor!" - Laura Vitale
2 Tbsp olive oil, divided
1 3/4 lb. boneless, skinless chicken thighs, trimmed of any excess fat (7 or 8 thighs)
Salt and pepper, to taste
1 small yellow onion, roughly chopped (1 cup)
1 carrot, roughly chopped (1/2 cup)
1 rib celery, roughly chopped (1/2 cup)
2 cloves garlic, peeled
1/2 cup dry red wine
1 can (28 oz.) Contadina® San Marzano Whole Tomatoes, crushed by hand
1 bulb fennel, trimmed, outer leaves removed, cored and very thinly sliced (1 1/2 cups)
1 sprig rosemary, about 7 inches long
1/4 cup pitted kalamata olives
Fresh chopped parsley and grated Parmigiano-Reggiano cheese
Heat 1 Tbsp. oil in a large deep skillet or Dutch oven over medium-high heat. Season both sides of chicken with salt and pepper; add to the skillet and sear 2 to 3 minutes per side, until golden brown.
While the chicken is searing, combine onion, carrot, celery and garlic to a food processor bowl and pulse until very finely chopped (not quite to a paste). Remove the chicken from the pan to a plate and set aside. In the same pan, add remaining oil and the pulsed vegetables; season with a pinch of salt and cook about 2 minutes, stirring frequently, until lightly browned and softened.
Add the wine; cook about 30 seconds to reduce. Add the tomatoes along with about 1/2 cup of water, swishing the water in the can to release any sauce. Add the fennel and rosemary; bring to a simmer and return the chicken and any juices to the pan. Simmer 40 minutes, partially covered, over medium-low heat until chicken is tender.
Remove the chicken from the sauce and roughly shred using two forks. Add the chicken and olives to the sauce; cover and simmer 10 minutes. Serve over polenta or pasta, garnish with parsley and serve with some quality grated Parmigiano-Reggiano.
Cook Time: 30 minsView Recipe
Cook Time: 40 minsView Recipe
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Cook Time: 35 mins.View Recipe
Cook Time: 30 mins.View Recipe