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Cover - Chicken and Thyme Ragu

Chicken and Thyme Ragu

60 mins
451 cals per serving
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Donal's Notes

A rich chicken ragu with white beans makes a simple no-fuss supper. Any tinned beans or pulses can be added here to make this a complete meal. Enjoy in deep bowls as it is or for a more substantial meal serve with pasta or toasted sourdough bread

Ingredients

olive oil
olive oil
onion
onion
garlic
garlic
pancetta
pancetta
fresh thyme
fresh thyme
boneless, skinless chicken thighs
boneless, skinless chicken thighs
white wine
white wine
tinned chopped tomatoes
tinned chopped tomatoes
tinned cannellini beans
tinned cannellini beans
sea salt
sea salt
black pepper
black pepper

Equipment

Chopping board
Chopping board
Knife
Knife
Frying pan
Frying pan
Wooden spoon
Wooden spoon
Measuring jug
Measuring jug

Method

1

Do a little prep by finely slicing the onions and garlic.

2

Heat the oil in a heavy-based pan over a low heat and fry the onion for 6–8 minutes until softened and starting to turn golden.

3

Add the pancetta and cook for a further 3 minutes until starting to crisp.

4

Add the garlic, thyme and bite-sized chickens and splosh in the white wine. Bubble for a minute or 2 before adding the chopped tomatoes and 100ml of water. Season well with salt and pepper and simmer gently for 20 minutes.

5

Add the drained beans and simmer for a further 10 minutes until the chicken is tender and the sauce is thickened.

6

Serve in deep bowls and devour.

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