Best 2 Chicken Ragout Meme Recipes

Indulge in a culinary journey with our diverse collection of chicken ragout recipes, each offering unique flavors and cooking techniques. From the classic French Chicken Ragout to the hearty Italian Chicken Cacciatore, our recipes cater to every palate. Experience the richness of our creamy Chicken Fricassee or explore the aromatic Chicken Tikka Masala, inspired by Indian cuisine. For a taste of comfort food, try our succulent Chicken and Dumplings or the flavorful Spanish Chicken Fricasse. Our collection also includes a lighter version with our Chicken Ragout with Spinach and Feta, perfect for health-conscious individuals. Whether you prefer a traditional approach or a modern twist, our chicken ragout recipes guarantee a delightful dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN RAGOUT MEME

Chicken Ragout Meme image

Provided by Jacques Pepin

Categories dinner, weekday, sauces and gravies, main course

Time 1h

Yield 6 servings

Number Of Ingredients 13

Ingredients

1 tablespoon canola or safflower oil
6 chicken legs (about 3 1/4 pounds), skin removed
1 6-ounce piece salt pork, as lean as possible
4 1/2 cups water
1 bunch scallions, cleaned and cut into 1/2-inch dice (1 cup)
1 onion (8 ounces), peeled and coarsely chopped (2 cups)
1 tablespoon all-purpose flour
3 large cloves garlic, peeled and crushed
1 teaspoon dried thyme leaves
3 bay leaves
3/4 teaspoon salt
1 1/2 pounds small red potatoes (10 to 12)
1/4 teaspoon Tabasco sauce (optional)

Steps:

Heat the oil in a large, sturdy saucepan. When it is hot, add the skinless chicken legs and saute over medium heat for 6 to 8 minutes, turning occasionally until browned on all sides.
Meanwhile, cut the salt pork into 1/2-inch pieces and place in a saucepan with 2 cups of the water. Bring to a boil and boil for 1 minute. Drain in a sieve and rinse under cold water.
When chicken is well browned, transfer it to a plate and add salt-pork pieces to the drippings in the pan used to cook the chicken. Cook the salt pork, partly covered (to prevent splattering) over medium heat, for 5 minutes, until the pieces are brown and crisp. Add scallions and onions, mix well and cook for 5 minutes over medium heat, stirring occasionally. Then, add flour, mix well and continue browning mixture over medium heat for 1 minute, stirring occasionally.
Add remaining 2 1/2 cups of water along with garlic, thyme, bay leaves and salt and bring to a boil, stirring occasionally. Add potatoes and chicken legs, bring mixture back to a boil and boil gently, covered, over low heat for 30 minutes. Add Tabasco, if desired, stir and serve.

Nutrition Facts : @context http, Calories 730, UnsaturatedFat 33 grams, Carbohydrate 26 grams, Fat 54 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 16 grams, Sodium 1235 milligrams, Sugar 4 grams, TransFat 0 grams

SLOW COOKER CHICKEN RAGù WITH HERBED RICOTTA

Slow Cooker Chicken Ragù With Herbed Ricotta image

This recipe has a comforting lasagna vibe, as the spicy chicken-and-tomato sauce mingles with the rich, herby ricotta. Make the sauce as hot as you like: Begin with 1 1/2 teaspoons red-pepper flakes for a fairly mild spice level, then add more at the end if you want more heat. You'll notice there isn't much liquid when the chicken and vegetables go into the slow cooker, but have faith: The juices released during cooking end up making a not-too-thick ragù that is perfect for saucing pasta. In fact, because some chicken has more moisture than others, you may end up with more liquid than you'd like. If that happens, turn off the heat so the sauce cools a bit and is not bubbling, then vigorously stir in two egg yolks before you add the pasta. This adds glossy thickening power, just like it does in carbonara.

Provided by Sarah DiGregorio

Categories dinner, weekday, pastas, poultry, main course

Time 6h30m

Yield 4 servings

Number Of Ingredients 18

Ingredients

1 1/2 pounds boneless, skinless chicken thighs
1 small carrot, peeled and chopped
1/2 yellow or red onion, finely minced (about 1 cup)
4 garlic cloves, smashed and chopped
3 tablespoons tomato paste
2 tablespoons olive oil
1 sprig fresh thyme (or 1/2 teaspoon dried thyme)
1 sprig fresh oregano (or 1/2 teaspoon dried oregano)
1 1/2 teaspoons red-pepper flakes, plus more to taste
1 teaspoon onion powder
Kosher salt and black pepper
1 (14-ounce) can whole tomatoes or crushed tomatoes
8 ounces pappardelle, tagliatelle, fettuccine or other long, thick pasta
1 cup whole-milk or part-skim ricotta
Heaping 1/4 cup chopped soft fresh herbs, such as chives, oregano, parsley or basil, or a mix
Juice of 1/4 lemon (1 to 2 teaspoons)
1 teaspoon balsamic vinegar
1 handful torn fresh basil leaves

Steps:

In a 6- to 8-quart slow cooker, combine the chicken, carrot, onion, garlic, tomato paste, olive oil, thyme, oregano, red-pepper flakes and onion powder. Add 2 teaspoons kosher salt and a couple grinds of pepper.
Pour the tomatoes and their juices into the slow cooker, crushing the tomatoes with your hands, if using whole. Stir to combine.
Cover and cook on low until the chicken is very tender, about 6 hours. The ragù will hold well on warm for an additional 1 to 2 hours.
Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. While the pasta cooks, in a small bowl, combine the ricotta with the chopped herbs, lemon juice and a pinch of salt; set aside.
Coarsely shred the cooked chicken with two forks. Remove and discard the herb sprigs and add the vinegar and the basil leaves. Taste the sauce, adding more red-pepper flakes, if you like. Turn off the slow cooker. Pour the drained pasta into the slow cooker and toss to combine.
Divide among bowls and top with the ricotta mixture.

Tips:

Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and ensure that you don't forget anything.
Brown the Chicken: Browning the chicken adds flavor and helps to create a rich, flavorful sauce. Make sure to brown the chicken in batches so that it doesn't overcrowd the pan and cook evenly.
Use a Variety of Vegetables: This recipe calls for carrots, celery, and onions, but you can also add other vegetables that you like, such as mushrooms, bell peppers, or zucchini.
Don't Skimp on the Herbs: Herbs add a lot of flavor to this dish, so don't be afraid to use them generously. Fresh herbs are always best, but dried herbs can also be used in a pinch.
Simmer the Ragout: Simmering the ragout allows the flavors to meld and develop. Make sure to simmer the ragout for at least 30 minutes, or longer if you have time.
Serve with Rice, Pasta, or Potatoes: Chicken ragout can be served with a variety of side dishes, such as rice, pasta, or potatoes. Choose a side dish that you think will complement the flavors of the ragout.

Conclusion:

Chicken ragout is a classic comfort food that is easy to make and always a hit with the family. This recipe is a great way to use up leftover chicken, and it's also a great way to get your kids to eat their vegetables. So next time you're looking for a quick and easy weeknight meal, give this chicken ragout recipe a try. You won't be disappointed!