Chicken Ragu with Linguini

Best. Pasta. Dish. Ever.

Marinara Sauce

1/2 cup olive oil
2 small onions, diced
2 garlic cloves, minced
2 celery stalks, diced
2 carrots, peeled and diced
2 (28 ounce) cans crushed tomatoes
1 (8 ounce) can tomato sauce
2 bay leaves
Salt and Pepper to taste

Saute onions and garlic (until translucent) in heated olive oil.  Add the celery, carrots, salt and pepper and saute until tender.  Next, add your crushed tomatoes, tomato sauce, and bay leaves.  Let this simmer for about an hour.  While your sauce is simmering, start preparing your chicken thighs cooked in white wine with garlic, rosemary, and shallots.

2 tablespoons olive oil
8 chicken thighs
2 garlic cloves, minced
1.5 shallots, minced
2 teaspoons rosemary
2/3 cup dry white wine (I use Sutter Home Chardonnay)

Cook the thighs, garlic and shallots in oil.  Once the liquids have reduced, add the rosemary and wine.  Let this simmer for about 5 minutes and allow the flavors to fuse.  Add this to the marinara sauce and serve over linguini.  This is great with a light salad.  Try my cheesecake recipe for dessert.

I've adapted this from the Food Network site.