Name: Italian Hunter Chicken
Prep time: 15 min
Cook time: 30 min
Yield: 4
Ingredients: 3 pounds bone-in, skin-on chicken thighs & drumsticks; 1 tsp kosher salt; 1 tsp black pepper; 3 tsp olive oil; 1/2 yellow onion, thinly sliced; 4 cloves garlic, peeled and thinly sliced; 1 medium carrot, thinly sliced into rounds; 1 red pepper, deseeded and thinly sliced; 1/2 cup pitted Kalamata olives; 1/3 cup dry white wine; 1-1/2 cups RAGÚ® Tomato Garlic & Onion Sauce; 5 fresh thyme sprigs, plus more thyme leaves for serving; 1 tbsp chopped fresh parsley

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Italian Hunter Chicken

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Prep Time

15 minutes

Cook Time

30 minutes

Servings

Ingredients

3 pounds bone-in, skin-on chicken thighs & drumsticks
1 tsp kosher salt
1 tsp black pepper
3 tsp olive oil
1/2 yellow onion, thinly sliced
4 cloves garlic, peeled and thinly sliced
1 medium carrot, thinly sliced into rounds
1 red pepper, deseeded and thinly sliced
1/2 cup pitted Kalamata olives
1/3 cup dry white wine
1-1/2 cups RAGÚ® Tomato Garlic & Onion Sauce
5 fresh thyme sprigs, plus more thyme leaves for serving
1 tbsp chopped fresh parsley

Prep Time

15 minutes

Cook Time

30 minutes

Servings

Ingredients

3 pounds bone-in, skin-on chicken thighs & drumsticks
1 tsp kosher salt
1 tsp black pepper
3 tsp olive oil
1/2 yellow onion, thinly sliced
4 cloves garlic, peeled and thinly sliced
1 medium carrot, thinly sliced into rounds
1 red pepper, deseeded and thinly sliced
1/2 cup pitted Kalamata olives
1/3 cup dry white wine
1-1/2 cups RAGÚ® Tomato Garlic & Onion Sauce
5 fresh thyme sprigs, plus more thyme leaves for serving
1 tbsp chopped fresh parsley

Instructions

Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
Heat the olive oil in a large sauté pan over medium high heat.
Brown the chicken in batches, about 5-6 minutes per side, making sure not to crowd the pan. Transfer the chicken to a plate and set aside.
Add the onions, garlic, carrots, red peppers, mushrooms and olives to the pan. Sauté until the vegetables start to soften, about 4-5 minutes.
Pour in the wine and let it bubble scraping any browned bits from the bottom of the pan. Return the chicken to the pan nestling it on top of the vegetables
Pour the RAGÚ® Tomato, Garlic & Onion Sauce into the pan along with the thyme sprigs and remaining salt & pepper
Cover the pan, reduce the heat to medium and simmer for 30 minutes until the chicken is cooked through and the sauce has thickened.
Top with thyme leaves and chopped parsley before serving.

Recipe Notes

Tip: This is an easy, hearty one-pot meal that can be served with a side of spaghetti or penne.

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Shrimp Fra Diavolo

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Quick & Easy, Family Favorites, Seasonal Favorites, Meat Dishes

Prep Time

10 MINUTES

Cook Time

10 MINUTES

Servings

Ingredients

12 ounces uncooked linguine
2 tablespoons olive oil
2 large shallots, finely chopped
6 cloves garlic, finely chopped
2 teaspoons red pepper flakes
1 cup dry white wine
1-1/2 pound peeled & deveined large shrimp (21-25 count)
1 jar RAGÚ® Old World Style® Traditional Sauce
2 tablespoons salted butter
1/4 cup chopped fresh basil

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Quick & Easy, Family Favorites, Seasonal Favorites, Meat Dishes

Prep Time

10 MINUTES

Cook Time

10 MINUTES

Servings

Ingredients

12 ounces uncooked linguine
2 tablespoons olive oil
2 large shallots, finely chopped
6 cloves garlic, finely chopped
2 teaspoons red pepper flakes
1 cup dry white wine
1-1/2 pound peeled & deveined large shrimp (21-25 count)
1 jar RAGÚ® Old World Style® Traditional Sauce
2 tablespoons salted butter
1/4 cup chopped fresh basil

Instructions

Cook pasta as directed on package; drain.
Meanwhile, heat oil in large skillet on medium-high heat. Add shallots, garlic and red pepper flakes. Cook and stir 1-2 min. or until garlic is golden. Add wine; bring to boil. Cook until liquid is reduced to about ¼ cup. Stir in shrimp and sauce; cover. Cook 3-4 min. or until shrimp are pink and cooked through.
Stir in butter. Add pasta and toss to coat. Top with basil just before serving.

Recipe Notes

Tips: Substitute 1-1/2 pounds cleaned mussels or clams for the shrimp. Cook, covered, 3-4 min. or until shells are completely opened. Discard any unopened shellfish.

“Fra Diavolo” or “brother devil” gets its name from the spicy garlicky tomato sauce in this dish. Adjust the level of heat to your liking by increasing or decreasing the amount of red pepper flakes. Try substituting your favorite spicy ingredient, like sambal chile paste, sriracha sauce, chipotle peppers in adobo, chile de arbol or small red Thai chiles for the red pepper flakes.

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