About this recipe:This came about when I really fancied Italian food but the only meat I had in the fridge was chicken thighs. As I made the ragu with nice chunks of mushroom and onion it tasted so good on its own I realised that with pasta it would also make a very enjoyable veggie dish. Either way it is also cheap and filling.
2 large flat mushrooms, cut into chunks, or 8 closed cup mushrooms, halved
1 large carrot, grated
1 good handful dried oregano
1 good handful dried mixed herbs
1 tin chopped tomatoes
1 tablespoon tomato puree
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:1hr › Ready in:1hr10min
Drizzle a little olive oil into a saucepan with the garlic puree then add chopped onion and the mushrooms, cut into rough chunks. Stir though until the onions give a little.
Add the grated carrot, herbs, tin tomatoes and tomato paste. Cover with a lid and let it bubble away slowly for about 20 - 30 minutes. Keep checking to make sure it doesn't catch on the bottom of the pan.
It should make a good thick ragu and if it needs a little more time give it some!
When it has the desired consistency you can either use it with pasta for a veggie dish or......
Preheat the oven to 190 C / Gas 5.
Put the ragu into an oven dish with a lid. Skin 4 chicken thighs and push them down into the ragu. Bake for about 30 to 40 minutes depending on the size of the thighs. Serve with garlic roast potatoes or chunky garlic bread.
wow... lovely meal!! added the chicken thighs after about 15 mins of cooking the ragu and let it all simmer for about 30 mins on the hob. Didn't need to transfer to the oven and it still tasted absolutely gorgeous. Served it with paprika potatoes and my husband devoured the lot. Will be adding this to my family favourites. Very easy and very tasty. - 15 Dec 2012