Chicken and Thyme Ragu
Equipment
- Chopping board
- Knife
- Frying pan
- Wooden spoon
- Measuring jug
Ingredients
- 2 tbsp olive oil
- 1 onion large, thinly sliced
- 2 garlic thinly sliced
- 100 g pancetta chopped
- 5-6 fresh thyme
- 500 g boneless, skinless chicken thighs diced
- 250 ml white wine
- 400 g tinned chopped tomatoes
- 400 g tinned cannellini beans drained & rinsed
- sea salt
- black pepper
Instructions
- Do a little prep by finely slicing the onions and garlic.
- 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.
- Add the pancetta and cook for a further 3 minutes until starting to crisp.
- 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.
- Add the drained beans and simmer for a further 10 minutes until the chicken is tender and the sauce is thickened.
- Serve in deep bowls and devour.
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
Nutrition
Calories: 451kcal
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