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Chicken and Bacon Ragu
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Brief Description
Chicken and bacon braised with onion, garlic, and fennel; serve over rice, gnocchi, pasta, or potatoes.
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Main Ingredient
chicken
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Category: Poultry
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Cuisine: Italian
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Prep Time: 25 min(s)
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Cook Time: 90 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Per serving (based on 4 servings): Calories - 406; Fat - 23.2g (Sat. 7.3g, Trans 0.1 g); Carbs - 15.8g; Fiber - 2.1g; Sugars - 5.6g; Protein - 32.3g; Cholesterol - 138.3 mg; Sodium - 584.5 mg.
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Posted By: cookingmama
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Posted On: Feb 05, 2015
Number of Servings:
Ingredients:
- 3 strips - thick cut bacon diced
- 1 - large onion diced
- 6 cloves - garlic minced
- 1 - small fennel bulb trimmed and diced
- 1 pounds - boneless, skinless chicken thighs cut into large pieces
- 2 tablespoons - flour
- 2 cups - chicken broth hot
- - salt and ground pepper to taste
Directions:
Cook bacon over low heat in a large pot for 5-10 minutes, until the bacon begins to get crispy. Stir in the onion, garlic and fennel until coated with the bacon grease, and cook over medium-low heat for 5-8 minutes or until tender.
Push vegetables to edge of pan and turn up heat to medium-high. Sear the chicken thigh pieces in center of pot for about 3 minutes, turning frequently. No need to sear or crust the chicken, just get it started cooking.
Stir in the flour, and pour in the hot chicken broth, stirring well; bring to a boil, then lower the heat to a simmer. Partially cover the pot and cook for 1 hour or until the chicken is tender. Use two forks to shred the meat finely in the pot.
Taste before serving and add any seasonings, including salt and pepper, as needed.
Serve over pasta, brown rice, gnocchi, or roasted vegetables.
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