Hearty Chicken Ragout with Buttered Noodles
This chicken ragout features tender, slow-cooked thighs braised in a rich tomato sauce with mirepoix and thyme, then shredded and served over buttered noodles for an authentic Italian comfort meal.
This chicken ragout features tender, slow-cooked thighs braised in a rich tomato sauce with mirepoix and thyme, then shredded and served over buttered noodles for an authentic Italian comfort meal.
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Transfer 1 can tomatoes to a Suvie pan. Use your hands to squeeze and break up the tomatoes. Add ½ cup carrots, ½ cup white onion, ½ cup celery, 2 garlic cloves, ¼ tsp red pepper flakes, 2 tsp kosher salt, and ½ tsp ground black pepper, stirring to incorporate.
Season 2 lbs chicken thighs with kosher salt and ground black pepper. Place chicken and thyme sprigs in the Suvie pan with the vegetables. Place pan in Suvie, input settings and cook now. Suvie Cook Settings: Bottom Zone: Slow Cook on High for 4 hours.
Place 8 oz egg noodles in the Suvie starch strainer set within the Suvie pasta pot (green handles). Cover pot with a lid and place inside the Suvie Starch Strainer, ensuring the pot is centered on the hot plate. Input settings and cook now or schedule. Suvie Starch Cooker Settings: Pasta, 4 cups, 8 minutes.
Once the pasta has finished cooking, transfer to a large bowl with 2 tbsp butter and stir to melt. Season to taste with salt and pepper.
Remove pan from Suvie. Shred chicken with forks and stir in 1 tsp red wine vinegar. Season to taste with salt and pepper. Divide pasta between plates, top with chicken ragout and garnish with fresh herbs and Parmesan cheese.
Store cooled ragout in an airtight container for up to 3 days in the refrigerator, or freeze for up to 3 months. Reheat gently on the stovetop with a splash of water if needed; cook fresh noodles and toss with butter just before serving.
Thighs are ideal because they stay moist during slow cooking and become tender and shreddable. Breasts will dry out; if using them, reduce cooking time by 25–30 minutes and check doneness early.
Typically 45–60 minutes of simmering until the chicken is very tender and shreds easily with a fork. Time depends on the size of your thighs and heat level.
Yes. Prepare the ragout up to 2 days ahead, cool, and refrigerate. Reheat gently on the stovetop over medium heat. Shred the chicken just before serving for best texture.
Pappardelle, fettuccine, or other flat pasta work well. You can also serve over mashed potatoes, polenta, or rice.
Yes. Freeze the ragout (without noodles) in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop.
