Chicken ragu

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Squash Dumplings, Andy Baraghani, Chicken Ragu, Fennel Recipe, Curry Indian, Kofta Curry, Braised Chicken Thighs, Fennel Recipes, Bon Appetit Magazine

This is a simplified riff on a popular recipe that the food editor Andy Baraghani developed for Bon Appétit magazine. It’s a velvety ragù that relies on chicken thighs, bacon and onions for flavor. It takes a couple of steps — browning the chicken, letting it cool after it braises and then shredding it — but it is not too challenging for a weeknight. The recipe is versatile. Over egg noodles, it serves six for dinner, but it can also make a nice dinner for two or four. The leftovers freeze…

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Slow Cooker Chicken Ragù With Herbed Ricotta Recipe - NYT Cooking Slow Cooker Chicken Ragu With Herbed Ricotta, Chicken Ragu, Nyt Recipes, Herbed Ricotta, Ricotta Recipe, Slow Cooker Italian, Rasta Pasta, Poultry Dishes, Ricotta Recipes

This recipe has a comforting lasagna vibe, as the spicy chicken-and-tomato sauce mingles with the rich, herby ricotta. Make the sauce as hot as you like: Begin with 1 1/2 teaspoons red-pepper flakes for a fairly mild spice level, then add more at the end if you want more heat. You’ll notice there isn’t much liquid when the chicken and vegetables go into the slow cooker, but have faith: The juices released during cooking end up making a not-too-thick ragù that is perfect for saucing pasta. In…

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