Chicken Sugo or red sauce with chicken is a heart warming dish that’s easy to prepare. Using chicken thighs is the key to a great sauce because thigh meat is more tender than breast meat, and it stays juicy after cooking. In this recipe, the chicken thighs will break apart gently with a spoon and become part of the sauce after cooking.
This Italian Gravy, as it is sometimes called, is much different than traditional red sauce – it’s lighter, but still tastes like you had to cook it all day. The simplicity of the ingredients speak for themselves and the end product is amazing.
I think you’ll love the aroma of the tomatoes combined with the chicken wafting around your home in remarkable harmony – it will really start to make you hungry. Sometimes it’s fun to make fresh pasta to eat with the sauce, but store bought egg noodles will do the trick. 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
14.5 ounce can stewed tomatoes
1 1/2 cups chicken broth
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon red pepper flakes
4 ounces pancetta, diced
2 sprigs fresh thyme
1 pound pasta
fresh parmesan, optional
1. In a large pot, add 2 tablespoon of olive oil and place pot over medium heat. Sear chicken on first side for 4 minutes. Flip chicken over and continue to cook for another 3 minutes. Remove chicken and place it on a plate, while you prepare sauce.
2. In same pot as you seared chicken, add another tablespoon of olive oil with onion, celery and carrots, and place over medium heat. Saute for 4 minutes or until vegetables soften slightly. Add garlic and continue to cook for 2 minutes.
3. Add tomatoes, chicken broth, Worcestershire, red pepper flakes, 1/4 teaspoon black pepper and 1 teaspoon of salt. Stir sauce to combine flavors and add pancetta. Continue to cook sauce for 3 minutes.
4. Add seared chicken thighs into sauce, along with fresh thyme. Cover pot and simmer sauce for 1 1/2 hours. Prepare pasta according to package instructions, drain and reserve.
5. Remove lid from sauce and remove stems of thyme. Using a spoon, gently break chicken apart and stir. Ladle sauce over pasta and top with grated parmesan cheese. Enjoy!