Building Ragu Flavour

Marcus highlighted a fundamental challenge: a true ragu cooks for hours, yet Georgia had just 70 minutes. His key insight was 'how to get the best flavour in a short period of time, that's the key.' The approach is to maximise surface area and browning. Break chicken thighs into smaller pieces for faster caramelisation. Cook aromatics (shallots, garlic, herbs) hard and fast to build a flavour base. Deglaze with wine and reduce aggressively. Georgia's trick of cooking chicken in milk adds tenderness and a creamy, slightly sweet background. For home cooks short on time, these shortcuts concentrate flavour that would normally develop over a long, slow braise.