Sunday, December 18, 2016

Chicken, pancetta and red wine ragu

Come home to the wonderful aroma of this chicken, pancetta and red wine ragu.

Chicken, pancetta and red wine ragu

Equipment

Ingredients

Energy
2745kJ
Fat saturated
5.10g
Fat Total
16.80g
Carbohydrate sugars
g
Carbohydrate Total
64.80g
Dietary Fibre
5.90g
Protein
50.60g
Cholesterol
147.00mg
Sodium
931.00mg

All nutrition values are per serve.

  1. Step 1

    Heat oil in a large frying pan over medium-high heat. Cook chicken, in batches, for 4 to 5 minutes or until browned all over. Transfer to slow cooker.

  2. Step 2

    Add onion, celery, carrot and pancetta to pan. Cook, stirring, for 6 to 8 minutes or until vegetables are just starting to soften. Add garlic. Cook for 1 minute or until fragrant. Add wine. Bring to the boil. Boil for 1 minute. Transfer mixture to slow cooker. Add stock, rosemary and tomato paste. Stir to combine. Season with salt and pepper. Cover. Cook on high for 3 hours (or low for 6 hours).

  3. Step 3

    Using 2 forks, shred chicken in slow cooker. Cook for 30 minutes. Remove lid. Cook for 15 minutes. Remove and discard rosemary sprigs.

  4. Step 4

    Meanwhile, cook pasta following packet directions. Add pasta to chicken. Toss to combine. Sprinkle with pecorino and serve with beans and parsley.

Don't have a slow-cooker? Follow these directions for cooking on the stovetop:

Using a large heavybased saucepan, follow step 1, transferring chicken to a bowl. Follow step 2. Return chicken to pan. Cover. Bring to the boil. Reduce heat to low. Simmer for 1 1/2 hours or until chicken is very tender. Shred chicken. Discard rosemary sprigs. Follow step 4.

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