Chicken and Mushroom Ragù

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I know, I know…when you think of summertime, odds are you don’t exactly think of warm, comforting dishes like ragù.  But personally, I could eat hearty comfort foods year round.  I’d eat soup every day and never get sick of it – as long as I’m indoors and air conditioned, that is. 🙂

I’ve had this saved from Erin’s blog for quite some time, and I’m so glad I finally got around to making it.  As you can probably tell, I didn’t use pappardelle.  Neither the grocery store nor the specialty/ethnic store had any.  Same goes with arugula (I used spinach instead).  What gives?  I don’t tpically have problems finding either of those ingredients.  At any rate, this is such a delicious pasta dish.  The balsamic vinegar adds just a touch of sweetness without overpowering the dish at all, and all the flavor of the rosemary is subtle and makes this even more earthy.  Of course, you know how much I adore the chicken thigh.  I really wish more people did, too. Embrace the chicken thigh, all you white meat people! It’s so tender and much more flavorful, especially in dishes like this.

I’ll definitely be making this again – it’s so easy and delicious!

Chicken and Mushroom Ragù