Redneck Ragu

Redneck RaguMy parents often purchase boneless skinless chicken thighs to grill, but anytime I’ve considered that protein, I’ve found them to be VERY pricey. Last week, my local offered a sale on just that cut of meat, so I did some recipe research before I decided on this…

  • In large sauce pot, brown one pound of pork sausage.
  • Halfway through cooking time, add in…
    • 1 onion, chopped
    • 1 bulb of minced garlic
  • Deglaze the pan with one can of beer. Cook for a couple of minutes to burn off alcohol.
  • Stir in two pounds of boneless skinless chicken thighs, seasoned with salt and pepper and cut into one inch pieces. Also stir in…
    • 2 cups of chicken broth
    • 28 ounce can of diced tomatoes
    • 1/2 teaspoon crushed red pepper flakes
  • Simmer, uncovered, on low for 45-60 minutes, until chicken is fully cooked and tender.
  • Stir in 8 ounces of rigatoni, continue simmering until pasta is soft (10-15 minutes).

A typical ragu boasts wine, fancier cuts of meat, and is served alongside pasta, rather than my inexpensive meats and “one pot style” noodles which is why I dubbed this the redneck version. 🙂 Additionally, the final product was a BIG batch so invite guests or freeze individual servings to enjoy later (no dairy…it ought to freeze well).


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