Thursday, August 25, 2016

Chicken Ragu


  • Servings: 4
  • 6 slices bacon, cut into 1/4-inch pieces
  • 1 large onion, diced
  • 2 ribs celery, diced
  • 1 pinch salt
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 tablespoon vegetable oil
  • 1/3 cup all-purpose flour
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper, or to taste
  • 3 cups cold chicken broth, divided
  • 1 teaspoon worcestershire sauce
  • 8 ounces andouille sausage, sliced
  • 2 tablespoons finely chopped green onion (white and light green parts)
  • 2 cups shredded cooked chicken breast
  • 1/4 cup finely chopped green onion (white and light green parts)
  • salt and freshly ground black pepper to taste


    Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr

  • cook and stir bacon in a skillet over medium heat until crisp, about 10 minutes. transfer bacon to a bowl with a slotted spoon, reserving 2 tablespoons bacon fat in the pan.
  • return skillet to medium heat; cook and stir onion, celery, and a pinch of salt until onion begins to soften, about 5 minutes. add green bell pepper, red bell pepper, and garlic; cook, stirring frequently, until bell peppers are soft, about 5 minutes.
  • pour vegetable oil into the onion mixture, sprinkle in flour, and cook until flour is browned and mixture thickens, about 5 minutes. add 1 teaspoon black pepper, paprika, oregano, and cayenne pepper and stir to combine.
  • pour 1/4 cup of chicken broth into vegetable mixture; cook and stir, scraping any browned bits off the bottom of the pan, until combined. add remaining broth and worcestershire sauce. increase heat to medium-high and simmer until sauce is thick and reduced slightly, about 10 minutes.
  • reduce heat to low. add andouille sausage, chicken, and reserved bacon. cook until heated hot.
  • remove from heat, stir in green onions, and season with salt and black pepper to taste.

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