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Chicken Ragu

Submitted by: Mary on 04/08/2005
2624 views
2.78 avg rating
185 votes
 
 
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Ingredients

2 T Olive oil
2 lb Boneless, skinless chicken thighs cut in 1/2 inch pieces
1 lb Italian sausage, (mild or hot) casings removed
1/2 Medium onion, minced
2 Stalks celery, minced
1 Carrots, peeled and minced

1 lb Fresh mushrooms, sliced
1 Bay leaf
1 Large clove garlic, minced
1 C Dry Marsala
1 Can crushed tomatoes (14 oz)
1 Cup chicken stock
1 T Tomato paste
3 Generous pinches of cloves

Directions

Heat 2 T oil in a large skillet over medium high heat. Add chicken thighs 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 to stir and cook until the 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).



Transfer this mixture to a dutch oven. Mix in mushrooms, tomatoes, chicken stock, tomato paste and cloves. Bring to a boil then reduce heat and simmer, stirring occasionally for 45 minutes.

Servings

4

Calories

10.25

Time to prepare

30 minutes

Difficulty

Easy
 

Comments

Serve as a stew with a salad or over cooked spaghetti squash or low carb pasta of choice.
 
 
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