Rosemary chicken ragu with pressure cooker polenta from Where Cooking Begins: Uncomplicated Recipes to Make You a Great Cook (page 170) by Carla Lalli

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Notes about this recipe

  • pomegranate on July 10, 2022

    This was delicious. Will definitely make again.

  • TTTLauren on April 25, 2022

    Delicious comfort dish. The ragu was very flavorful. The use of pork and chicken fat and the red pepper flakes and rosemary come though and propel this dish forward. I may want an additional vegetable to join the party next time, to make the ragu more hearty. The fennel and onions and tomatoes were great. I am still new to the ragu so I am learning. But I have learned recently how to really develop flavor. The low and slow for the bacon, chicken rendering and then the garlic, onion, fennel with medium heat followed by wine were a sure method to get deep flavors in this dish. Made this a second time, and it is even better. Again the low and slow beginning flavor developing steps - the bacon, the chicken browning, the onion garlic fennel then the wine, are the foundation to the incredible flavor of this dish. Then the long simmer until the meat is separating from the bones. Dont rush it. A crowd pleaser.

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