Chicken & Mushroom Ragu || Gracefult Kitchen

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Chicken & Mushroom Ragu

Dinner

An electric pressure cooker makes quick work of this rich, savory sauce. Deglazing with wine and scraping up the browned bits from the bottom of the pot is the key to building flavor.

Ingredients

1 28-ounce can no-salt-added whole peeled tomatoes, preferably San Marzano
¼ cup extra-virgin olive oil
1 medium onion, chopped
2 medium carrots, chopped
8 ounces cremini mushrooms, quartered
1 ¾ pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
2 cloves garlic, grated
¼ cup tomato paste
½ cup dry red wine
½ teaspoon salt
¼ teaspoon crushed red pepper
1 tablespoon chopped fresh rosemary
1 pound whole-wheat linguine or fettuccine
½ cup grated Romano cheese
½ cup chopped fresh parsley

Description

Put a large pot of water on to boil.
Pour tomatoes and their juice into a medium bowl. Using your hands, break the tomatoes into chunks.
Heat oil in an electric pressure cooker on Sauté mode. Add onion, carrots and mushrooms; cook, stirring, until the mushrooms have released their liquid, about 5 minutes. Add chicken, garlic and tomato paste. Cook, stirring occasionally, until the chicken is coated and the mixture at the bottom of the pan is beginning to brown, about 4 minutes. Add wine, salt, crushed red pepper and the tomatoes. Cook, scraping up the browned bits, until beginning to boil, about 2 minutes. Turn off the heat.
Close and lock the lid. Cook at High pressure for 10 minutes. Release the pressure manually. Stir in rosemary.
Meanwhile, cook pasta according to package directions. Drain and serve topped with the sauce, cheese and parsley.