Smoky chicken ragu with mezcal, chiles and olives from Italian American: Red Sauce Classics and New Essentials (page 105) by Angie Rito and Scott Tacinelli and Jamie Feldmar

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    You may use the Chicken stock recipe on p. 299. See recipe for short pasta suggestions.

  • amandaeats on August 15, 2023

    This was good, but next time I’d use skin on, boneless thighs. Recipe as written meant there were splinters of bone and cartilage that needed to be combed through

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