Chicken Ragù

Photo © Anne-Marie Minhall

One of my favourite times on a Saturday morning is spent perusing cookbooks. I may have made mention of this pastime previously.

Questions to be answered include .. What do I fancy eating later? What's in season? Where to shop?

Plus, why am I talking to myself out loud?

A favourite cook & writer of mine is Nigel Slater: https://www.nigelslater.com

This is a great 'go to' for culinary inspiration ..

A decision is reached, my supper this evening will be ‘A Light Chicken Ragù’ by Mr Slater.

I've adapted the recipe slightly (isn't that what cooking is all about?) ..

For two

400g Chicken Breast 

4 Cloves of Garlic 

2 Spring Onions

Handful of Parsley

Smaller Handful of Thyme

2 tbsps Plain Flour

400ml Hot Chicken Stock

125g Pappardelle

Lemon

The chicken needs to be cut into small dice (I asked Roger the butcher to do this for me) before you start to brown it in some oil & butter

Peel & slice the garlic & spring onions before adding to the pan

Chop the herbs & stir in with some salt & pepper

Time for the flour to go in & let it cook out for a couple of minutes before pouring in the warmed chicken stock

Simmer for 15 minutes stirring regularly & keeping an eye

Finish with a squeeze of lemon

Cook your pappardelle before draining & tossing with the ragù sauce

I hadn't cooked this in a while & had forgotten how tasty it was. Perfect fayre for an August evening.

AMM