Linguine with Yellow Chicken Ragu
Ingredients
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2 tbsp Olive oil
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6 Boneless Skinless Chicken Thighs
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Pink Himalayan salt
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1/2 cup Shallots
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1 tbsp GarlicMinced
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2 tsp Rosemary Leaves
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4 cups Marinara Sauce
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Marinara Sauce
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1/2 cup Extra-virgin olive oilFinely Chopped
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2 Small OnionsFinely Chopped
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2 Garlic ClovesFinely Chopped
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2 Stalks CeleryFinely Chopped
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2 CarrotsPeeled and finely chopped
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1/2 tsp Sea Salt
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1/2 tsp black pepper
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32 ounces Canned TomatoCrushed
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2 Bay leaf
Directions
This amazing dish is ideally a 3 step process but in order to start, we need to ensure all the ingredients are available. You are going to need the following:
You will need to heat the oil in a skillet over medium-high heat until you hear the oil crackle. Then proceed to place the chicken with seasoning (salt and pepper) and cook for ten minutes until the chicken is golden brown. Follow up by adding the shallots and garlic for 2 minutes till tender. Pro Tip: while doing that, remember to scrap the gunk from the base of the skillet. All that is magnificent flavour which will transform your dish.
Add the rosemary and the marinara sauce (skip to step 3 to read how to make this) till it simmers. Reduce the heat to low and simmer for around ten minutes (or until you cannot resist to try it).
While step one is in progress, bring a large pot to boil with salted water and then add the linguine. Stir gently for 8 minutes and then drain the water. Make sure you keep 1 cup of the cooking liquid (for later use). Follow up by adding the linguine to the ragu and add part of the cooking liquid (the watery goo from boiling the linguine) to moisten.
Let the food rest for two minutes before transferring the pasta to a serving bowl and sprinkle some Parmesan before serving.
Preparing the Marinara Sauce
Pro Tip: this has to be made a day in advance for the best results! You will need a large casserole pot and heat the oil under a medium-high heat. Proceed to add the onions and garlic until the onions are cooked (ad translucent to sight). Add the celery, carrots and season well with salt and pepper. Saute for 10 minutes and follow up by adding the tomatos and bayleaf and let the sauce simmer for an hour (and uncovered) over a low heat. Season to taste and proceed to either refrigerate or jump to step 1.
Recipe Reviews
Ingredients
| 2 tbsp Olive oil | |
| 6 Boneless Skinless Chicken Thighs | |
| Pink Himalayan salt | |
| 1/2 cup Shallots | |
| 1 tbsp Garlic | |
| 2 tsp Rosemary Leaves | |
| 4 cups Marinara Sauce | |
Marinara Sauce |
|
| 1/2 cup Extra-virgin olive oil | |
| 2 Small Onions | |
| 2 Garlic Cloves | |
| 2 Stalks Celery | |
| 2 Carrots | |
| 1/2 tsp Sea Salt | |
| 1/2 tsp black pepper | |
| 32 ounces Canned Tomato | |
| 2 Bay leaf | |
