Ragù with Chicken

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This is a dish that was passed down to me from my Nonna Rosa. Occasionally, she would make this on a Sunday. It is a dish she grew up eating in her town of Roccanova. It is amazingly delicious, once you try it I know you will love it!

Ragù with Chicken

Course Main Course
Cuisine Italian
Servings 5 people


  • 5 Chicken Legs
  • 3 28oz cans Whole Peeled San Marzano Tomatoes, pureed
  • 3 tbsp Chopped Parsley
  • 2 cloves Garlic
  • 3 tbsp Grated Pecorino
  • 2-3 tbsp Extra Virgin Olive Oil
  • Salt & Pepper to taste


  • Cut most of the skin off of the chicken legs. Using a fillet knife, cut a 2 inch slit down to the bone. Do this for all five legs.
  • Using a mortar and pestle or just chopping the ingredients with a knife, mix, garlic, salt, parsley, pepper, and olive oil.
  • Add grated cheese and mix. If the mixture is too thick, add a little bit more olive oil.
  • Place this mixture into the cut you made on the chicken. There's no need to seal this shut. If some of the stuffing escapes during the cooking process, it just adds flavor to the sauce.
  • Into a Dutch oven or large pot, add 3 to 4 tablespoons of olive oil. Sear the chicken on all sides and remove from the pan.
  • To the same pan, add 1/2 onion diced. Sauté until translucent and then add in the puréed tomatoes. Season with salt and pepper and fresh basil. Simmer on low-medium for 1 1/2 to 2 hours.
  • Serve with your pasta of choice, Buona Domenica!
Keyword chicken, ragù, ragù with chicken
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