Chicken Thigh Ragu - Adopted from The New York Times by Ali Slagle

INGREDIENTS 

Yield: 4 servings 

• 1 25 oz Hoboken Farms Marinara 
• 3 tablespoons unsalted butter 
• 1 small yellow onion diced 
• 6 garlic cloves, finely grated or chopped 
• 2 teaspoon anchovy paste  
• 1 teaspoon red-pepper flakes 
• 1 rosemary sprig (or ¾ teaspoon dried) 
• ½ cup dry white wine, or chicken stock (optional) 
• 1½ to 2 pounds boneless, skinless chicken thighs 
• Salt 
• 1 pound long noodles like pappardelle or fettuccine 
• Grated parmesan, for serving 

INSTRUCTIONS

Step 1: Melt the butter in a large Dutch oven or pot over medium. Add the onion, garlic, anchovy paste, red-pepper flakes and rosemary. Stir for 2 to 4 minutes. If you have some white wine or chicken broth open, add ½ cup and simmer until nearly all evaporated, 2 to 4 minutes.   

Step 2: Add the chicken and marinara sauce and season generously with salt. It may not seem like a lot of liquid, but the chicken will give off juices in time. Bring to a boil over medium-high, then reduce heat to gently simmer over medium-low until the chicken’s cooked through and the sauce is flavorful, 30 to 35 minutes.  

Step 3: Meanwhile, bring a large pot of salted water to a boil.  

Step 4: When the chicken is ready, turn off the heat under the sauce. Add the pasta to the boiling water and cook until al dente. Reserve 1 cup pasta water, then drain the pasta. While the pasta’s cooking, remove the rosemary from the sauce. Using two forks, shred the chicken right in the pot. Taste and adjust with salt. Return to medium-low to keep warm and thicken slightly until the pasta is ready. (Some chicken is so juicy that the sauce might seem thin; just simmer it until it’s thickened.)  

Step 5: Add the pasta to the sauce and toss assertively over medium-high until the pasta is well coated. Add pasta water as needed to help the sauce cling to the pasta. Serve with grated Parmesan on top.