Hearty Chicken Ragout with Buttered Noodles

Name: Hearty Chicken Ragout with Buttered Noodles
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 5 servings
Cuisine: Italian
Ingredients: 1 (14 oz) can whole peeled tomatoes; ½ cup chopped carrots; ½ cup chopped onion; ½ cup chopped celery; 2 garlic cloves, peeled and smashed; ¼ tsp red pepper flakes; 2 sprigs thyme; 2 lbs boneless skinless chicken thighs, trimmed; 8 oz egg noodles; 2 tbsp butter, softened; 1 tsp red wine vinegar; 1 tbsp minced fresh parsley or basil; ½ cup grated Parmesan cheese; 2 tsp kosher salt; ½ tsp ground black pepper

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.

🌍Italian 🏷️Chicken 🏷️Dinner 🏷️Family-friendly 🏷️Slow cook 🏷️Suvie

Hearty Chicken Ragout with Buttered Noodles

Total

4h 30m

Servings

5

Difficulty

Hard

Est. Cost

$28–$46

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 (14 oz) can whole peeled tomatoes
½ cup chopped carrots
½ cup chopped onion
½ cup chopped celery
2 garlic cloves, peeled and smashed
¼ tsp red pepper flakes
2 sprigs thyme
2 lbs boneless skinless chicken thighs, trimmed
8 oz egg noodles
2 tbsp butter, softened
1 tsp red wine vinegar
1 tbsp minced fresh parsley or basil
½ cup grated Parmesan cheese
2 tsp kosher salt
½ tsp ground black pepper

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Instructions

1
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.
2
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.
3
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.
4
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.
5
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.

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Tips & Notes

Pro tips

Brown the chicken thighs briefly in a hot pan before braising to develop deeper flavor and a better texture.
Mince or smash the garlic cloves finely so they distribute evenly throughout the sauce and dissolve slightly during cooking.
Cook the noodles separately and toss with butter just before serving to prevent them from absorbing excess ragout liquid and becoming mushy.
Shred the chicken directly in the pot after cooking to keep it moist and allow it to absorb more of the sauce flavor.

Substitutions

Whole peeled tomatoes → crushed tomatoes (use 1 ¼ cups; sauce may be thinner)
Egg noodles → pappardelle, fettuccine, or penne (cooking time varies)
Thyme sprigs → 1 tsp dried thyme or oregano
Red pepper flakes → pinch of cayenne pepper or omit for a milder dish

Storage & make-ahead

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.

Common Questions

Can I use chicken breasts instead of thighs?

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.

How long does the ragout take to cook?

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.

Can I make this ahead?

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.