Peanut Butter and Purple Onions

Sounds crazy until you try it.

Wednesday, August 02, 2006

Archive-Digging

...too hot to cook, as I'm sure many of you can attest, so here's something from the archives.

I made this several months ago when Dimples was craving a plate of hearty pasta and I was not interested in spending hours working over a ragu. The chicken thighs give the sauce enough heft to satisfy his request, and are easy enough for mine.



Chicken Ragu
Adapted from Giada de Laurentiis


Serves 6ish.

2 T. olive oil
1 1/2 lbs. boneless, skinless chicken thighs, finely chopped
1/2 c. shallots, finely choped
1 T. minced garlic
2 tsp. finely chopped fresh rosemary
2/3 c. dry white wine
4 c. marinara sauce
1 lb. dried linguine
1/2 c. freshly grated Parmesan

Heat the oil in a large skillet over medium-high heat. Add the chicken and cook, stirring from time to time, until the chicken is a pretty golden-brown and the juices have more or less vanished. Add the shallots, garlic, and rosemary and saute a couple of minutes. Pour in the wine, stirring up the brown bits, and then the marinara. Bring to a simmer, then reduce to medium-low heat and simmer gently about ten minutes.

Meanwhile, cook the pasta. Drain, reserving some of the pasta water, and add the linguine to the sauce, tossing to coat. If it looks dry, add some pasta water to loosen it up.

Transfer to a serving bowl, sprinkle with cheese, and go to it!

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