Blasut's Chicken Thigh Pasta Sauce With Herbs, Tomatoes (Il Sugo
- 1 12 lbs chicken thighs (4)
- 2 tablespoons vegetable oil
- 3 tablespoons butter
- 13 cup onion, chopped fine
- 13 cup carrot, chopped fine
- 12 cup celery, chopped fine
- sea salt, to taste
- black pepper, freshly ground, to taste
- 7 -10 fresh mint leaves
- 1 cup dry white wine
- 2 cups tomatoes with juice (cut up with their juice, using either ripe, firm, fresh plum tomatoes, peeled raw, split and seeds s)
- 1 teaspoon fresh rosemary
- 1 tablespoon fresh sage leaf
- 3 -4 slices lemon zest
- Remove the skin and all the fat from the chicken thighs, wash them in cold running water, and cut all the flesh away from the bone.
- Grind the meat fine in a food processor or a meat grinder.
- Put the oil, butter and chopped onion in a medium skillet, turn on the heat to medium high, and cook the onion, stirring from time to time, until it is colored a light gold.
- Add the chopped carrot and celery and cook for a minute or so, turning the vegetables over from time to time to coat them well.
- Add the ground chicken, increase the heat, and cook for 6 to 7 minutes, turning the meat over frequently.
- Add salt, pepper, the mint leaves and the white wine, turning over the contents of the skillet two or three times.
- When the wine has bubbled away, add the tomatoes, turn over the contents of the skillet, and lower the heat.
- Let the tomatoes cook at a gentle but steady simmer in the uncovered pan for 30 to 45 minutes, until, when you skim the surface of the sauce with the side of a wooden spoon, the fat following the spoon's trail runs clear.
- Add the mixture of chopped rosemary, sage and lemon peel, turn it over with the contents of the skillet to distribute it thoroughly, and cook at a gentle simmer for 10 minutes.
chicken, vegetable oil, butter, onion, carrot, celery, salt, black pepper, mint, white wine, tomatoes, fresh rosemary, sage leaf
Taken from www.food.com/recipe/blasuts-chicken-thigh-pasta-sauce-with-herbs-tomatoes-il-sugo-351521 (may not work)