Rustic Chicken White Ragout
Pasta
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Cook Time
55 min
Servings
4
Difficulty
Easy
Prep Time
15 Min
Description
This chicken white ragout is a real comfort food, perfect for a Sunday lunch with the family. The recipe is simple but full of flavor, thanks to the combination of chicken, fresh vegetables and a touch of white wine. I often prepare it when I want a substantial and tasty dish, but I don't want to spend hours in the kitchen. The secret lies in chopping the chicken with a knife for a more rustic texture and cooking the ragout over low heat to enhance all the flavors. Serve it with your favorite pasta and a generous sprinkling of Parmesan cheese for an unforgettable experience!
Ingredients (11 ingredients)
-
500 g Chicken breast
-
1 piece Celery
-
1 piece Carrots
-
0.5 piece Onions
-
1 bicchiere White wine
-
3 tbsp Extra virgin olive oil
-
1 pinch Salt
-
1 pinch Black pepper
-
200 ml Chicken broth
-
30 g Parmigiano Reggiano
-
320 g Fusilli
Preparation (6 steps)
Chop celery, carrot and onion
Insert 1 carrot, 1 celery stalk and half an onion into the bowl. Chop for 5 Sec./Speed 5.
Sauté the vegetables
Add 3 tablespoons of extra virgin olive oil to the bowl and sauté for 3 Min./120°C/Speed 1.
Brown the chicken
Remove the vegetables from the bowl and set aside. Cut 500g of chicken breast into cubes. Heat a pan with a drizzle of oil and brown the chicken over high heat for about 10 minutes, stirring often. Add salt and pepper.
Complete the ragout
Add the browned chicken to the bowl with the sautéed vegetables. Pour in 1 glass of white wine and cook for 5 Min./100°C/Speed 1, without the measuring cup, to evaporate the alcohol.
Final cooking
Add 200ml of hot chicken broth, salt and pepper. Cook for 30 Min./95°C/Speed 1.
Serve
Cook 320g of pasta in plenty of salted water. Drain the pasta al dente and season with the chicken white ragout. Serve with a sprinkling of grated Parmesan cheese.
Finished cooking? Great! 🎉
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Created by
Francesca Fontana
3
Rezepte
0
Kochbücher
Tags
Allergens
- Celery
- Milk
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