Meaty Chicken Ragù

This dish actually started out as a basic Chicken Cacciatore dish but evolved instead into a delicious meaty chicken ragu sauce that I served on fresh pasta. In this recipe, tender, succulent chicken thighs are cooked in a rich, robust tomato sauce until they fall off of the bone.

I decided to keep the sauce on the lighter side so I used a dry white wine, but if you used a hearty red wine the sauce would be quite different in flavor yet also delicious. Serve this sauce on your fresh pasta of choice….. I used fettuccine in my version, but pappardelle works really well also.

Buon Appetito!
Deborah Mele 

Meaty Chicken Ragù

Meaty Chicken Ragù

Yield: Serves 6
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes

A great hearty meat sauce made with inexpensive chicken thighs.


  • 6 Skinless Chicken Thighs
  • 2 Tablespoons Olive Oil
  • 1 Small Onion, Chopped
  • 3 Cloves Garlic, Minced
  • 1 Celery Stalk, Chopped
  • 2 Carrots, Peeled And Chopped
  • 1 Cup Dry White or Red Wine
  • 1 (28 oz) Can Chopped Tomatoes
  • 1 Teaspoon Dried Oregano
  • 1/4 Cup Fresh Chopped Parsley
  • Salt & Pepper
  • Pinch Of Red Pepper Flakes
  • 1 Pound Fresh Pasta (Pappardelle or Fettuccine)


  1. Rinse the chicken thighs, and then pat dry.
  2. Heat the oil in a large skillet over medium heat, and brown the chicken thighs well on both sides.
  3. Remove the chicken pieces to a plate.
  4. Add the carrots, onions and celery to the pan drippings, and saute until soft, about 5 minutes.
  5. Add the garlic, and cook another minute or two.
  6. Add the chicken thighs back into the skillet, and then add the wine.
  7. Cook on medium heat until it has evaporated by half.
  8. Add in the chopped tomatoes, and seasonings.
  9. Simmer, on low heat, covered for about 1 1/2 to two hours, or until the meat begins to fall off of the bones.
  10. Remove the chicken pieces from the pan, and pull the meat off of the bones and chop coarsely.
  11. Return the chicken back to the pan and bring the sauce mixture to a boil.
  12. Cook a few minutes until it has reduced and thickened.
  13. Serve hot on your fresh pasta of choice!
Nutrition Information:
Yield: 6 Serving Size: 1 cup
Amount Per Serving: Calories: 374Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 162mgSodium: 271mgCarbohydrates: 24gFiber: 1gSugar: 2gProtein: 32g

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  1. Made this tonight and it was amazing! My husband loved it and he usually can’t stand chicken thighs. Thanks so much 🙂

  2. This was worth repeating. I try to cook recipes as stated but can’t help my innate desire to improvise! In this case I literally had to as I didn’t have a second can of diced tomatoes. Instead I can of diced and 1 can of crushed. I also didn’t have a dry white wine so did a mix of chicken stock and vermouth. My husband really enjoyed this a lot – my mom wasn’t sure as she had not had a dish with vermouth it tasted “perfumey” to her. Next time I would just use straight wine or go for red wine. Also I would consider adding another can of tomatoes. Perhaps I reduced too much but used 2 huge bone-in chicken breasts as opposed to the 6 called for in the recipe and the sauce was too dry even after simmering on low covered. Served over fettuccine with salad

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