Best 3 Spring Chicken Ragu Recipes

Tantalize your taste buds with the delectable Spring Chicken Ragu, a symphony of flavors that celebrates the bounty of fresh spring ingredients. This hearty and comforting dish, bursting with vibrant colors and textures, promises an explosion of flavors in every bite. Succulent chicken pieces are lovingly braised in a rich and flavorful tomato sauce, infused with the essence of spring vegetables like sweet peas, crisp asparagus, and tender carrots.

Embark on a culinary journey as we unveil the secrets behind this delectable dish. Discover the art of preparing the perfect ragu, a versatile sauce that forms the heart of this recipe. Learn how to select the finest ingredients, from plump chicken breasts to ripe tomatoes, and master the techniques for creating a velvety smooth sauce.

Uncover the nuances of each recipe variation, tailored to suit every palate. From the classic Spring Chicken Ragu to its vegetarian counterpart, the Spring Vegetable Ragu, each recipe offers a unique taste experience. Explore the vibrant flavors of the Spring Chicken Ragu with Lemon and Thyme, where zesty citrus notes dance harmoniously with aromatic herbs. Indulge in the creamy richness of the Spring Chicken Ragu with Mascarpone, a luscious sauce that elevates the dish to new heights of indulgence.

Whether you're a seasoned cook or just starting your culinary adventure, this collection of Spring Chicken Ragu recipes will guide you every step of the way. With detailed instructions, helpful tips, and inspiring images, you'll be able to effortlessly recreate these dishes in your own kitchen, bringing the vibrant flavors of spring to your table.

Here are our top 3 tried and tested recipes!

LINGUINE WITH CHICKEN RAGU

Linguine with Chicken Ragu image

Provided by Giada De Laurentiis

Categories main-dish

Time 2h

Yield 6 servings

Number Of Ingredients 19

Ingredients

2 tablespoons olive oil
6 boneless skinless chicken thighs, finely chopped
Salt and freshly ground pepper
1/2 cup finely chopped shallots
1 tablespoon minced garlic
2/3 cup dry white wine
2 teaspoons finely chopped fresh rosemary leaves
4 cups Marinara Sauce, recipe follows
1 pound linguine
1/2 cup freshly grated Parmesan
1/2 cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
Two 32-ounce cans crushed tomatoes
2 dried bay leaves

Steps:

Heat the oil in a heavy large skillet over medium-high heat. Add the chicken, season with salt and pepper, and cook until the juices evaporate and the chicken is golden, about 10 minutes. Add the shallots and garlic and saute until tender, about 2 minutes. Add the wine and stir to scrape up any brown bits on the bottom of the skillet. Add the rosemary and mix well. Add the Marinara Sauce and bring to a simmer. Reduce the heat to medium-low and simmer gently until the flavors blend, about 10 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add the linguine and cook until al dente, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of cooking liquid. Add the linguine to the ragu and toss to coat, adding some reserved cooking liquid to moisten. Transfer the pasta to a large serving bowl. Sprinkle with Parmesan and serve.
In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon each of salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste.

CHICKEN & CHORIZO RAGU

Chicken & chorizo ragu image

Serve this delicious chicken and chorizo ragu over rice or pasta as an easy midweek dinner for the family. You can freeze any leftovers for another day

Provided by Elena Silcock

Categories Dinner, Main course, Supper

Time 55m

Number Of Ingredients 10

Ingredients

120g cooking chorizo, chopped
1 red onion, chopped
2 garlic cloves, grated
1 tsp hot smoked paprika
80g sundried tomatoes, roughly chopped
600g skinless and boneless chicken thighs
400g can chopped tomatoes
100ml chicken stock
1 lemon, juiced
jacket potatoes, chopped parsley and soured cream, to serve (optional)

Steps:

Fry the chorizo over a medium heat in a large saucepan or flameproof casserole dish for 5 mins or until it releases its oil and starts to char at the edges. Add the onion and fry for 5 mins more or until soft. Tip in the garlic and cook for 2 mins before stirring in the paprika and sundried tomatoes. Add the chicken thighs and fry for 2 mins each side until they are well coated in the spices and beginning to brown.
Pour in the chopped tomatoes and stock, and turn the heat down. Cover and cook for 40 mins until the chicken is falling apart and the sauce is thick. Stir the lemon juice through. Serve by piling spoonfuls of the ragu into hot jacket potatoes with parsley sprinkled over and a dollop of soured cream, if you like.

Nutrition Facts : Calories 383 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 44 grams protein, Sodium 1.5 milligram of sodium

CHICKEN RAGù WITH FENNEL

Chicken Ragù With Fennel image

This is a simplified riff on a popular recipe that the food editor Andy Baraghani developed for Bon Appétit magazine. It's a velvety ragù that relies on chicken thighs, bacon and onions for flavor. It takes a couple of steps - browning the chicken, letting it cool after it braises and then shredding it - but it is not too challenging for a weeknight. The recipe is versatile. Over egg noodles, it serves six for dinner, but it can also make a nice dinner for two or four. The leftovers freeze well, or can turn into a filling for hand pies, which are terrific tucked into lunchboxes the next day.

Provided by Kim Severson

Categories dinner, poultry, sauces and gravies, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
6 ounces bacon, thinly sliced crosswise
6 bone-in chicken thighs (about 1 3/4 pounds)
Kosher salt
1 medium onion, finely chopped (about 1 cup)
1 bulb fennel, cored and finely chopped
6 sprigs fresh thyme
1/2 cup dry white wine
Pasta (optional)
1/2 cup whole milk
Ground black pepper
2 tablespoons unsalted butter
1/2 cup grated Parmesan, plus more for serving
2 tablespoons chopped parsley

Steps:

Put the oil in a wide saucepan or deep skillet that will fit six thighs snugly and turn the heat to medium. Add the bacon and cook it until it's crisp, 5 to 6 minutes, then, using a slotted spoon, transfer it to a small bowl.
Sprinkle the chicken generously with salt. Turn the heat to medium-high and add the chicken, skin-side down, to begin to brown. After 3 or 4 minutes, turn it and cook for another 3 minutes. Transfer the chicken to a plate and pour off all but 3 tablespoons of the fat.
Add the onion and fennel and sprinkle with 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables are soft and just starting to turn golden, 6 to 7 minutes. Add the thyme and cook for another minute or so.
Pour in wine and simmer, stirring and scraping up any browned bits in the bottom of the pan. Reduce the wine by half, 2 to 3 minutes.
Add the bacon and then the chicken with any accumulated juices, skin-side up, keeping the thighs in a single layer. Pour in enough water to almost cover the chicken.
Bring to a simmer and then turn the heat down so the liquid is bubbling very gently. Partially cover with a lid, setting it so some steam can escape. Cook until the chicken is tender, about 45 minutes.
Remove the chicken to a plate and set aside to cool. Once you can handle it, remove the bones and skin and shred the chicken by hand.
If you are serving the ragù over pasta, get your water going: Bring a large pot of salted water to a boil. Cook the pasta according to package directions, reserving 1 cup pasta water before draining.
Add milk to the pan and turn the burner to medium-high. Cook, stirring occasionally to prevent sticking, until sauce is nearly reduced by half and slightly thickened, 10 to 12 minutes. Add the shredded chicken back to the pan and season with salt and pepper.
Stir in the butter, then the Parmesan. If serving over pasta, add some of the starchy pasta water if the sauce seems too thick.
Add the parsley, and toss sauce with the pasta, if using. Pass more Parmesan at the table.

Tips:

Use a Dutch oven or large pot: A Dutch oven or large pot with a heavy bottom is ideal for making this ragu because it distributes heat evenly and prevents the chicken from sticking.
Brown the chicken in batches: Browning the chicken in batches helps to prevent the chicken from overcrowding in the pot and ensures that it cooks evenly.
Use a variety of vegetables: This recipe uses a variety of vegetables, including carrots, celery, and onions. Feel free to add other vegetables that you like, such as zucchini, bell peppers, or mushrooms.
Use a good quality broth: The broth is an important part of the flavor of this ragu. Use a good quality broth that is made with real ingredients.
Simmer the ragu for at least 1 hour: Simmering the ragu for at least 1 hour allows the flavors to meld and develop.
Serve the ragu over pasta or rice: This ragu can be served over pasta, rice, or even mashed potatoes.

Conclusion:

This spring chicken ragu is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and flavorful, and the ragu is rich and creamy. Serve it over your favorite pasta or rice for a complete meal.