Come home to the wonderful aroma of this 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.
- 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.
- 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).
- 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.
- 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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