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Chicken, pancetta and red wine ragu
Chicken, pancetta and red wine ragu
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Prep Time:
25 minutes
Cook Time:
420 minutes
Total Time:
445 minutes
Indulge in a savory chicken and pancetta ragu simmered in flavorful red wine.
Ingredients:
  • 1kg chicken thigh fillets, trimmed, halved
  • 1 red onion, finely chopped
  • 1 carrot, finely chopped
  • 100g sliced pancetta, finely chopped
  • 247.50 gm red wine
  • 255.00 gm chicken style liquid stock
  • 3 sprigs fresh rosemary
  • 69.38 gm tomato paste
  • 500g fettuccine
  • 125.00 ml pecorino, grated
  • 300g green beans, steamed
  • Fresh flat-leaf parsley, chopped, to serve
Instructions:
  • In a large frying pan, heat oil over medium-high heat. Brown chicken in batches for 4 to 5 minutes until golden all over. Transfer chicken to a slow cooker.
  • Sauté onion, celery, carrot, and pancetta in a pan until vegetables begin to soften, about 6 to 8 minutes. Stir in garlic and cook until fragrant, about 1 minute. Pour in wine, bring to a boil, and let it boil for 1 minute. Transfer everything to a slow cooker. Add stock, rosemary, and tomato paste, stirring to combine. Season with salt and pepper. Cover and cook on high for 3 hours or low for 6 hours.
  • Shred the chicken in the slow cooker using 2 forks. Cook for 30 minutes, then uncover and cook for an additional 15 minutes. Finally, remove and discard the rosemary sprigs.
  • While the pasta is cooking according to the package instructions, add it to the chicken and mix well. Sprinkle with pecorino cheese and serve alongside beans and parsley.

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