CHICKEN RAGU ******

By Phil-2

Chicken, herbs, wine, and tomato simmer into a thick, rich sauce for pasta. I prefer chicken legs and thighs for this ragu. Dark meat has more moisture and flavor, so it doesn’t dry out, and it keeps its flavor during the long, slow cooking. SERVES 8

Ingredients

• 2 tablespoons olive oil
• 6 chicken thighs and drumsticks, skin on
• 1 medium onion, chopped
• 2 medium carrots, chopped
• 1 medium celery rib, chopped
• 4 garlic cloves, finely chopped
• 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 and freshly ground pepper

Preparation

Step 1

In a large skillet, heat the oil over medium-high heat and brown the chicken pieces on all sides. Transfer the chicken to the slow cooker. Reduce the heat to medium and add the onion, carrots, celery, and garlic to the skillet. Cook, stirring frequently, until the vegetables are lightly golden, about 10 minutes. Add the wine and bring it to a simmer. Scrape the mixture into the slow cooker.


Stir in the tomato puree, tomato paste, herbs, and salt and pepper to taste. Cover and cook on high for 2 hours or on low for 4 hours, or until the chicken pulls away from the bone. Remove the chicken and let cool slightly. Discard the skin and bones and cut the chicken into bite-size pieces. Return the chicken to the sauce. Just before serving , reheat the sauce if necessary.