Chicken Ragu (Slow Cooker) |
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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 8 |
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In 'The Italian Slow Cooker' by Michele Scicolone Ingredients:
2 tablespoons olive oil |
6 chicken thighs, skin on |
6 chicken drumsticks, skin on |
1 medium onion, chopped |
2 medium carrots, chopped |
1 medium celery rib, chopped |
2 garlic cloves, minced |
1/2 cup dry white wine |
1 (28 ounce) can tomato puree |
2 tablespoons tomato paste |
1 tablespoon finely chopped fresh thyme |
1 tablespoon finely chopped fresh sage |
salt |
fresh ground pepper |
Directions:
1. In a large skillet, heat the oil over med-high heat; brown the chicken pieces on all sides.
2. Transfer the chicken to the slow cooker.
3. Decrease skillet heat to medium and add the onion, carrots, celery, and garlic; cook, stirring frequently, until the vegetables are lightly golden, about 10 minutes.
4. Add the wine and bring it to a simmer.
5. Scrape the mixture into the slow cooker.
6. Stir in the tomato puree, tomato paste, herbs, and salt and pepper to taste.
7. Cover and cook on HIGH for 2 hours or on LOW for 4 hours, or until the chicken pulls away from the bone.
8. Remove the chicken and let cool slightly.
9. Discard the skin and bones and cut the chicken into bite-size pieces.
10. Return the chicken to the sauce.
11. Just before serving, reheat the sauce if necessary.
12. Serve over hot cooked pasta.
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