Chicken Ragout

Prep Time 15

Cook Time 25

Servings servings

Calories 512kcal

Equipment

stock pot

Ingredients

2 tbsp Extra-virgin olive oil
1/4 cup Shallot diced
2 cloves Garlic slivered
1/2 lb Ground chicken
1/2 tsp Worcestershire sauce
1 tbsp Tomato paste
1 cup Demi glaze Liquid or powder form see instructions on packaging for usage (see pro tips)
1 cup Beef broth
1/2 tsp Fresh rosemary minced
1/4 lb Campanelle pasta or pasta of choice
2 tsp Parmesan cheese
Fresh parsley garnish
2 Dinner rolls warmed in a 300 degree oven for 3 to 5 minutes right before serving if desired

US Customary - Metric

Instructions

Heat a nonstick pan on medium heat. Once hot, add the oil. Saute the shallot and garlic until soft. Add in the chicken and Worcestershire sauce, brown while crumbling it into smaller pieces. Stir in the tomato paste until combined.
Stir in the demi glaze, broth, and rosemary; bring to a low simmer so the sauce concentrates in flavor and thickens to a creamy consistency. Season with salt and pepper to taste.
In the meantime, bring a pot of water to a boil and cook the pasta according to the directions on the package. When the pasta is finished drain well.
Toss the pasta in the ragout. Garnish with parmesan and parsley. Serve with bread.

Notes

Demi-glace is a richly concentrated brown stock that is carefully reduced until it forms a deep meaty flavored glaze. Demi Glaze requires roasting a lot of meat bones (veal & beef) to make a basic brown stock that in most cases takes 8 to 12 hours to simmer and reduce.

Nutrition