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Chicken Ragu with Kalamata Olives

A rich and flavorful slow cooked chicken ragu recipe with fennel, celery, carrots and kalamata olives served on parpadelle pasta! Perfect for dinner parties

Course Main Course
Cuisine French
Keyword chicken ragu recipe, chicken with olives, ragu with chicken
Prep Time 10 minutes
Cook Time 1 hour 24 minutes
Total Time 1 hour 34 minutes
Servings 4 -6
Calories 413 kcal
Author Denisse

Ingredients

  • 1 red onion chopped
  • 1 fennel bulb cored and chopped
  • 1 celery rib chopped
  • 1 carrot chopped
  • 2 garlic cloves chopped
  • 1 Tbsp. olive oil
  • 2 lbs. skinless bone-in chicken thighs fat trimmed
  • Salt and freshly ground pepper
  • 1/2 cup crimini mushrooms thinly sliced
  • 1 Tbsp. rosemary chopped
  • 1 Tbsp. sage chopped
  • 1 Tbsp. tomato paste
  • 1/4 cup sherry vinegar
  • 1/4 cup sherry or white wine or dry vermouth
  • 2 cups chicken stock
  • 1 cup tomato sauce

Instructions

  1. In a food processor, combine the onions, fennel, celery, carrot and garlic and pulse until very finely chopped.
  2. Heat the oil in a large heavy bottomed pot (preferably cast iron). Season the chicken with salt and pepper and add it to the pot. Sear on both sides over moderately high heat until golden brown, about 5 minutes per side. Transfer the chicken to a platter.
  3. Add the vegetable mixture to the pot and season with salt and pepper; cook over medium-low heat until the vegetables are softened and just starting to brown, about 10 minutes. Add mushrooms, rosemary, sage and tomato paste and stir to combine. Add the vinegar and cook for a few minutes until reduced by half, then add the sherry and cook for a few more minutes until reduced by half.
  4. Add the broth and tomato sauce and bring to a boil. Return the chicken to the pot. Cover partially and simmer over low heat for about 1 hour.
  5. Transfer the chicken to a platter and let cool slightly, then shred the meat, discarding the bones, and stir it into the sauce along with the olives.
  6. Season the ragù with salt and pepper and toss the pappardelle with the ragu. Serve with grated Parmigiano-Reggiano.

Recipe Notes

The chicken ragu freezes well. 

Calorie count does not include pasta.