Sunday, January 16, 2011

Chicken ragú

This tastes amazing!!!! Sometimes I even surprise myself!!

2 chicken breasts on the bone (or duck...whatever!)
salt and pepper
coconut oil
2 onions (1 of them red if you have it)
1-2 cloves of garlic
1 tsp dried chillies
1/2 tsp fennel seeds
some fresh thyme leaves
1 can tomatoes
2 stalks of celery
2 tbsps tomato sauce/paste
250-375 ml red wine (depends how much you want left over for drinking!!)

Rub salt and pepper into the skinof the chicken breast.

Heat some coconut oil and brown the chicken all over - about 10 mins.

Remove the chicken to dutch oven and add the onions, garlic. Cook for about 3 mins, then add the dried chillies and sauté for 30 seconds.

Add the celery and 2 tbsps tomato sauce. Cook for about 2 mins.

Then add the wine.

Stir in the tomatoes and thyme and fennel seeds.
Bring to a boil.

Pour the sauce over the chicken. Put the lid on the dutch oven and cook on lowest heat setting for about 4 hours...

til it looks something like this and the chicken is cooked through.

Add the mushrooms about 20 minutes before serving and increase the heat.
Serve on a bed of cauliflower rice. Yum!! Proper gourmet stuff!!

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