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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 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.

    Brief Description

    Chicken and bacon braised with onion, garlic, and fennel; serve over rice, gnocchi, pasta, or potatoes.

    Main Ingredient:


    Category:  Poultry

    Cuisine:  Italian

    Prep Time: 25 min
    Cook Time: 1 hour(s) 30 min


    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 On:

    February 5, 2015

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