We’ve been enduring the heat the past few weeks with very little rain. So much so that our grass didn’t grow, but turned an unsightly shade of brown that I have no intention of correcting. Less work is great. Summer is turning a last corner this month before easing into fall (thank god). And I’ve learned a few lessons.
- Now is not the time to try that new natural deodorant. No sir, the heat is not playing games with your armpits. You will sweat all day long. Clinical Strength Secret for me until it’s all over.
- Wake up at 6 and you will have one interrupted hour of your life with weather under 80 degrees.
- Just because it’s summer doesn’t mean you can’t make comfort food. Enter Chicken Bacon Ragu over Gnocchi.
This Ragu is hearty and flavorful. Served over gnocchi or your favorite pasta, it could be a fun Sunday dinner.
I have an Instant Pot, but some things need a little time to simmer, the old fashioned way. And even though this Chicken Bacon Ragu needs a good simmer, it’s very unfussy, and it still takes under an hour. Chicken thighs are my new favorite thing to cook. Forget about that dried out chicken breast, because chicken thighs have a delightfully fatty flavor without being chewy. They basically melt like butter into the ragu, making a magical delicious red sauce. Who knew!
Chicken Bacon Ragu is kind of like a chickeny version of bolognese. I added carrots for this very reason. Carrots have a tasty sweet flavor, and they’re especially great paired with the fresh sage and white wine in this sauce.
Here’s how we make it! Let’s get our veggies prepped–dice the onion, dice the carrot into very small pieces. I quarted my carrots longways and diced those long pieces crosswise. Chop your fresh sage and smell it. Smells great, right? Then chop your bacon into cubes.
Add a little olive oil to a large dutch oven over medium high heat. Add your bacon and cook until almost done but not crispy. Drain out some of the fat. Add the onions and carrots, cooking until the onions are translucent. Throw in that sage! It’s about to start smelling reeeeeally good. Then add in your chicken thighs and sprinkle them with salt and pepper. Add the oregano and white wine to the pot, letting the white wine reduce to about half. Add the tomatoes using your hands. You’ll want to crush the whole tomatoes with your hands into the big pot. Give it a stir and make sure the chicken is nestled in the sauce. Bring the temperature up to a slight boil and then down to low to simmer.
Cover the pot and let it simmer on low for 30 minutes. Then remove the lid. You can just shred the chicken thighs in the sauce with two forks. Then let it simmer for 15 minutes with the lid off until the sauce has reduced a bit more and thickened. During the last 15 minutes, cook your pasta or gnocchi according to package directions.
Serve the chicken bacon ragu over the gnocchi and top with fresh parsley and grated parmesan. Easy comforting dinner! See the full recipe below.
- 1 tbsp olive oil
- 4 slices bacon, diced
- 1 onion, diced
- 1 carrot, peeled and diced
- 1 tbsp chopped fresh sage
- 1.5 lb chicken thighs, boneless skinless
- ½ tsp salt
- fresh ground pepper
- ½ cup white wine
- 1 tsp dried oregano
- 28 ounce can of san marzano tomatoes
- 1 lb gnocchi or other pasta
- parmesan and chopped parsley for topping
- In a large dutch oven, add the olive oil over medium high heat. Add the bacon and cook for about five minutes until it's mostly cooked. Add the onion and carrot and saute, stirring frequently until onions are translucent, about 5 more minutes. Add the sage and stir, cooking one additional minute.
- Add the chicken thighs to the pan, sprinkling with salt and pepper. Pour in the white wine, and let the liquid reduce by half. Add the tomatoes with your hands, crushing them with your hands into the pot. Add the oregano and stir together, making sure the chicken is nestled into the liquid. Turn down to low so the mixture simmers. Cover and simmer 30 minutes.
- Remove the lid and shred the thighs into the sauce using two forks. Stir together and let it simmer an additional 15 minutes, uncovered.
- Meanwhile, cook your gnocchi according to package directions. Pour the ragu over your gnocchi and top with shredded cheese and parsley.
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