Chicken Ragu

I feel like this is the one of the only non-dessert non-Asian dishes I’ve done. Recipe based off this.

In 2 tbsp olive oil, brown 6 chicken thighs. Reserve chicken.
In drippings, saute 1 onion chopped, 2 celery stalks chopped, 4 carrots chopped until soft. Add 5 cloves garlic minced.
Chop up chicken, then return to skillet.
Add 1 cup dry white or red wine. Deglaze pan. Cook on medium until half has evaporated.
Add 28-oz can chopped tomatoes, 1 tsp dried oregano, 1/4 cup chopped parsley, salt and pepper, pinch of red pepper flakes.
Simmer covered for 1.5-2 hours. Reduce uncovered until thickened.
Serve on pasta.

piano, photos, prose, photons