Samantha - Author
10/03/2021 15:44
Let’s share a meal together with Contadina
Spending too much money at the restaurant? Bring the restaurant to you with Contadina.
Wow your family with Chicken Ragu using your Contadina® San Marzano Whole Tomatoes. This recipe serves 6 with a cook time of 40 minutes. This recipe is full of fresh flavors and is bound to become a favorite family meal. Try the recipe below and post your delicious Contadina meal on social media #ContadinaInsiders #TheInsidersUS
Looking for more inspiration? Let your fellow Insiders know what recipes you’re wanting to try in the comments below and get some new ideas!
Ingredients 2 Tbsp olive oil, divided 1 3/4 lb. boneless, skinless chicken thighs, trimmed of any excess fat (7 or 8 thighs) Salt and pepper, to taste 1 small yellow onion, roughly chopped (1 cup) 1 carrot, roughly chopped (1/2 cup) 1 rib celery, roughly chopped (1/2 cup) 2 cloves garlic, peeled 1/2 cup dry red wine 1 can (28 oz.) Contadina® San Marzano Whole Tomatoes, crushed by hand 1 bulb fennel, trimmed, outer leaves removed, cored and very thinly sliced (1 1/2 cups) 1 sprig rosemary, about 7 inches long 1/4 cup pitted kalamata olives Fresh chopped parsley and grated Parmigiano-Reggiano cheese |
Directions
Heat 1 Tbsp. oil in a large deep skillet or Dutch oven over medium-high heat. Season both sides of chicken with salt and pepper; add to the skillet and sear 2 to 3 minutes per side, until golden brown.
While the chicken is searing, combine onion, carrot, celery and garlic to a food processor bowl and pulse until very finely chopped (not quite to a paste). Remove the chicken from the pan to a plate and set aside. In the same pan, add remaining oil and the pulsed vegetables; season with a pinch of salt and cook about 2 minutes, stirring frequently, until lightly browned and softened.
Add the wine; cook about 30 seconds to reduce. Add the tomatoes along with about 1/2 cup of water, swishing the water in the can to release any sauce. Add the fennel and rosemary; bring to a simmer and return the chicken and any juices to the pan. Simmer 40 minutes, partially covered, over medium-low heat until chicken is tender.
Remove the chicken from the sauce and roughly shred using two forks. Add the chicken and olives to the sauce; cover and simmer 10 minutes. Serve over polenta or pasta, garnish with parsley and serve with some quality grated Parmigiano-Reggiano.
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