Carla Makes Rosemary Chicken Ragu

The great thing about making a ragu from dark-meat chicken instead of red meat is that it takes a third of the time to cook, but it starts the same way-by browning the protein slowly and deliberately, and using that time to prep the vegetables that sweeten and deepen the sauce. I’ve altered the original recipe from Where Cooking Begins, which called for pressure-cooking the polenta, to the equipment-free oven polenta method from That Sounds So Good.
Head here for a peek behind the curtain at my creative process in the kitchen:
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This recipe is from my first book, Where Cooking Begins: Uncomplicated Recipes to Make You a Great Cook
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Check out my newest book, That Sounds So Good!
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More about Carla, including info on her books, is here:
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Producer: Zoie Omega
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Director of Photography: Tim Racca
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Food Stylist: Cybelle Tondu
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Editor and Comic Genius: Meg Felling
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Theme music "Magic Hours" by Amy Crawford
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Original parody track by Meg Felling
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