CHICKEN WHITE BEAN RAGU WITH MUSHROOMS

thespiceman

Hello this one for the freezer.  I made this over weekend have four tubs of Chicken for those days not wishing to cook.

Stashed in the freezer.

Into the microwave or through the oven, warming comforting. When defrosted.

INGREDIENTS

One whole large Chicken buy what you can afford.

For Chicken Roasted Oven need a roasting tin, bowl add.

Dash of Lemon Juice, Olive Oil, Salt, Pepper.  To a bowl used one teaspoon each brush on or use a spoon pour over cover.

Fresh diced already to use Red Onions and a Pack of Sliced diced Mushrooms any or use a Family Pack.

Carton of cubed Pancetta.

Jar of Passata. 

Tins White Beans any Haricot, Cannellini. Drained.

Herbs dried mixes, Italian ones and Garlic Powder.  Fennel Seeds, Black Pepper half teaspoon each.

Stock Cubes Tomato Puree and Tomato Ketchup uses this for replacement of Sugar might too acidic little sweetness.

Red Wine Vinegar a slight tang lifts up sauces tomato based ones.

Cornflour to thicken used a teaspoon.

Please if I can explain there very good spice herb mixes on line.

Just Ingredients, Swartch, East End , buying them in packs for use is often cheaper.  Or if you wish to buy own supermarket brands nothing wrong with them .

Please if I can explain on line many websites sell bulk buys of  products the ones the Italians use.

Supermarket prices vary.  Passata is useful because it sieved pureed Tomatoes in a jar, around 690 g bottle.

All Italians use this for Soup, Pasta, Ragu. Great product.

Lemon juice buy a bottle. 

METHOD

Set Oven 150 degrees  or equivalent nice and slow.

Make Sauce simple no need blender could use one if you wish to.

Large Measuring jug add all spices, herbs seasonings for sauce. Touch of Cornflour. Add stock cube boiling water this activates spices and herbs sets off oils, scents and awaken senses.

Add around half a pint might have to adjust. 

Leave and ready to infuse.

Chicken basted with Oil, Lemon juice season to a Tin Foil Roasting tray or any roasting tin tray.

In to Oven and let it cook.  About couple hours.  Be fine crispy skin means be Ok ready to use.

Pancetta cubes in to Stockpot and colour not much oil. Allow around five minutes on low to medium heat will be browning quickly.

Mushrooms Onions colour season, Tip use Worcester Sauce got Pepper Salt in it gives a twang and a bit of heat, helps to colour Onions.

Sauce to stockpot with Passata Bottle or Carton, Stock and Spices, Herbs, etc.

Beans drained allow to simmer good hour.

Oven check Chicken use Oven gloves careful, with a knife juices run clear, if slightly pink be fine as it going to be cooked in sauce.

Remove cool when ready to handle or use a knife and shred Chicken big chunks to Sauce.

Simmer warm through taste and serve, any left add to Tubs freeze. Label.

@thespiceman

66Mustang

Yum yum this sounds good

thespiceman

Hello @66Mustang   Thought put this on current situation.

Makes for me three tubs of Chicken freezer.

Pads out meals weekend no cooking . Add to oven or microwave no problem.

Find do this a lot.

Helps, two meals actually any left over sauce with beans simply use.

Add to other vegetables soup.

You can buy now mixed diced veggies small ones cubed for soup.

Called sofritto or chefs base, handy. Has Carrots, Onion, Celery done cubed frozen.

I also buy those Mediterranean  mixes roasted in a stockpot stock passata great base for a sauce.

Cool down blitz  and sieve has sauce of Peppers, Courgettes, Aubergine smoky flavour.

@thespiceman