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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Ragu with Fettuccine Recipe

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This recipe for Chicken Ragu with Fettuccine, by , is from Delicious Home Cooking , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kelly Kershaw


8 oz. - sweet Italian sausage
4 oz. - pancetta, diced (bacon can be used as substitute)
2 lbs. - boneless & skinless chicken thighs, cubed
4 tbsp. - olive oil
1 ⅓ cup - onion, diced
12 oz. - mushrooms, sliced
⅔ cup - carrots, diced
⅔ cup - celery, diced
2 - bay leaves
2 cloves - garlic, minced
2 cups - dry marsala
2 14 oz. cans - Italian tomatoes, drained & chopped
2 cups - chicken stock
2 tbsp. - tomato paste
tsp. - ground cloves
tsp. - pepper
2 lbs. - fettuccine, dry

Heat the olive oil in a large cast iron skillet. Add in the onions, mushrooms, sausage, diced pancetta, celery, and carrots. Cook until the onion begins to color, crumbling the sausage and stirring occasionally for about 6 minutes. Add in the cubed chicken thighs, bay leaves, and garlic. Cook until chicken starts to brown and stirring frequently for about 8 minutes. Deglaze the pan with the marsala and bring to a boil. Reduce the heat and allow to simmer for about 10 minutes, stirring occasionally, until almost no liquid remains in the pan. Add in the tomatoes, chicken stock, tomato paste, ground cloves, and pepper. Simmer on low heat for about 45 minutes until the sauce thickens.

Cook fettuccine and top with Ragu sauce.




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