Easy Chicken Sugo – Recipe!  Great Sunday Supper! Image 1
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Easy Chicken Sugo – Recipe! Great Sunday Supper!

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The weekends are the perfect time to create a heart warming meal.  I love the smell of something simmering on the stove for a few hours on Saturdays, but especially Sundays.  Sundays are a time to relax, unwind and just enjoy family and friends and what better way, than with a pot of Chicken Sugo or Italian sauce.

Chicken Sugo is not complicated because everything goes in one pot.  The lovely fragrance of the tomatoes combined with the chicken will fill your home in remarkable harmony.  I like to make fresh pasta to go with the sauce, but store bought egg noodles will do the trick too.  If you are stretched for time – you can make this ahead and refrigerate it for a few days or freeze it, up to one month.


4 boneless skinless chicken thighs

1 small onion, diced

2 stalks celery, diced

1 large carrot, grated

2 cloves of garlic

1 14.5 ounce can Muir Glen Organic, stewed tomatoes

1 1/2 cups chicken broth

1 1/2 teaspoon worcestershire sauce

1/2 teaspoon red pepper flakes

4 ounces pancetta, diced

2 sprigs fresh thyme

1 pound pasta

fresh parmesan, optional



olive oil

(Serves 4)

To Prepare:

1.  In a large pot, add 2 tablespoon of olive oil and place the pot over medium heat.  Sear the chicken on the first side for 4 minutes.  Flip the chicken over and continue to cook for another 3 minutes.  Remove the chicken and place it on a plate, while you prepare the sauce.

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2.  In the same pot, add another tablespoon of olive oil with the onion, celery and carrots, over medium heat.  Saute for 4 minutes or until the vegetables soften slightly.  Then, add the garlic and continue to cook for 2 minutes.

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3.  Next, add the tomatoes, chicken broth, worchestershire, red pepper flakes, 1/4 teaspoon black pepper and 1 teaspoon of salt.  Stir the sauce to combine the flavors and then add the pancetta, continue to cook the sauce for 3 minutes.

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4.  Then, add the seared chicken thighs back into the sauce, along with the fresh thyme.  Cover the pot and simmer the sauce for 1 1/2 hours.

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5.  Make the pasta or prepare it according to the package instructions.  Drain and reserve.

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6.  Remove the lid from the sauce and take out any stems of thyme.  With your spoon, gently break the chicken apart and stir.

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7.  Ladle the sauce over the pasta and top with grated parmesan cheese.  Enjoy!

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