Chicken Ragu Marrone Dal Bianco
Some of you must be thinking why is the title of the recipe so strange, what does ‘brown from white’ mean? Well, it’s because this recipe is actually a variation Gennaro Contaldo’s Chicken Ragu Bianco. He suggests the chicken not to be browned since the flavour will be released once it’s cooking, but me being me, I would rather have more flavour for the ragout, and browning the meat as well as the vegetables adds a lot of amazing flavour to it!
Since white wine is being used as well, having the end product in a darker shade brings more meaning to the term ‘brown from white’.
I love Ragù!
I always loved pasta and while I had my internship at Gariabaldi, I took to opportunity to learn more about pasta! My favourite was their ragù as well as the risotto. Working there really taught me a lot about Italian cuisine but I know there are many more things to learn, and to retain what I learnt, I must put them to use. So I made the ragù like how the restaurant makes it!
Cut vegetables and chicken thighs into small cubes before browning them! I mixed flour in to the chicken before browning it, the flour helps to give the chicken cubes colour and also helps to thicken the sauce when as it cooks! Brown the chicken cubes and vegetables separately before mixing them together! Browning is an important step in cooking the ragù as it gives the sauce an enormous amount of flavour!
In making sauces, Rosemary, Thyme and Bay Leaves are essential in imparting their flavours especially so for ragù! I always like to reduce the wine first before adding stock and reducing it. Then, adding more stock as needed and simmer on low until the vegetables are soft enough to be mashed easily!
I used white wine because it doesn’t overpower the flavour of the chicken, since red wine tend to be ‘heavier’ in taste. However, if you prefer a ragù with deeper flavour, red wine is a good choice!
I served my chicken ragu with tagliolini but pappardelle, rigatoni or calamarata works well with it too! Just add the cooked pasta to the sauce and finish with butter and parmesan. Finally, grate some parmesan on the top and it’s ready to be served!
- 150g Onion, Chopped
- 150g Celery, Chopped
- 150g Carrot, Chopped
- 1 clove Garlic, Chopped
- 600g Chicken Thigh
- 2 tbs Plain Flour
- 600ml Chicken Stock
- 375ml White Wine
- 1tps Rosemary Leaves
- 1tps Thyme Leaves
- 2 pcs Bay Leaves
- Salt & Pepper, to Taste
- 4 tbs Oil
- Chop the mirepoix into small cubes (or use the food processor to make it into a paste-like texture)
- Chop the garlic and put all vegetable aside
- Cut the chicken thigh into cubes (about the size of the tip of the index finger)
- Season the chicken with salt and pepper then mix it with plain flour
- Add 2 tbs of oil in one pan and heat up until hot, then add in all the mirepoix with garlic
- Next add rest of the oil in another pan or pot and add in the chicken
- Brown the vegetables and chicken before putting them in the same pan or pot
- Once the ingredients are in the same pan or pot, pour in all the white wine and reduce on medium heat
- When the wine is reduced, add in stock together with bey leaves, rosemary and thyme and simmer on low
- Simmer until all the vegetables are soft, add stock or water if needed
White wine can also be substituted with red wine, bringing in a deeper depth of flavour to the sauce, however it's a matter of personally preference.