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August 2006 |
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Millenni-YUM - Great New Recipes using Manitoba Foods
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Chicken Ragu
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| 2 tbsp |
(30 mL) |
olive oil |
| 1 1/2 lbs |
(750 g) |
boneless, skinless chicken thighs, cubed |
| 6 oz |
(170 g) |
hot Italian sausage, casings removed |
| 1/2 |
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onion, minced |
| 2 stalks |
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celery, minced |
| 2 |
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carrots, peeled and minced |
| 1 |
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bay leaf |
| 1 large |
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clove garlic, minced |
| 1 cup |
(250 mL) |
dry Marsala |
| 1/2 lb |
(225 g) |
fresh mushrooms, sliced |
| 14 oz can |
(398 mL) |
crushed tomatoes |
| 1 cup |
(250 mL) |
chicken stock |
| 1 tbsp |
(15 mL) |
tomato paste |
| 3 generous pinches |
cloves |
Heat oil in a large skillet over medium-high heat. Add chicken and Italian sausage.
Stir-cook, breaking sausage into small pieces, until chicken is browned and sausage meat
is no longer pink. Add onion, celery, carrot, garlic, and bay leaf and continue cooking
until onion is softened. Stir in Marsala. Bring to a boil, scraping up any brown bits that
are stuck to the bottom of the skillet. Reduce heat and simmer until half of the liquid
has evaporated (about 15 minutes). Mix in mushrooms, tomatoes, chicken stock, tomato
paste, and cloves. Bring to a boil, then reduce heat and simmer, stirring occasionally,
for 45 minutes. Serve with salad and French bread. Makes 6-8 servings.
Manitoba Chicken Producers
www.chicken.mb.ca |
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| Photo used with permission. All rights reserved.
Manitoba Agriculture, Food and Rural Initiatives |
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