Slow Cooked Chicken Ragu
Ingredients
Serves 6-8:
1 tbsp butter
1 tbsp vegetable oil
1 kg chicken thigh fillets
1 tsp salt
0.5 tsp black pepper
1 large onion, peeled and finely sliced
1 red pepper, deseeded and chopped
1 stick of celery, finely chopped
3 cloves garlic, peeled and minced
60 ml red wine
3 tbsp tomato puree
1 tbsp sugar
800 g tins chopped tomatoes
100 ml chicken stock
1 tsp dried oregano
0.5 tsp dried thyme
1 tbsp Worcestershire sauce
To Serve:
Cooked pasta
Parmesan cheese, grated
Freshly ground black pepper
Fresh parsley, chopped
Instructions
Step 1
Preheat the oven to CircoTherm® 160°C. Heat the butter and oil in a large oven-proof pan over a medium-high heat. Sprinkle the chicken with the salt and pepper and then place in the pan. Seal the chicken on both sides.
Step 2
Turn the heat down and add the onion. Cook for 3-4 minutes, stirring often, until the onion starts to soften. Add in the red pepper and garlic, stir and cook for a further 2 minutes. Add the remaining ingredients, stir and bring to the boil.
Step 3
Place a lid on the pan and place in the oven. Cook for 1 hour.
Step 4
Take the pan out of the oven. Remove the chicken thighs and place them on a chopping board. Shred the chicken thighs with two forks and place back in the pan. Stir together.
Step 5
Serve with pasta, topped with parmesan, black pepper and parsley.
Tip
If you’re cooking the ragu to freeze, cool quickly, place in an air-tight container and freeze for up to 1 month. Defrost (you can do this in the microwave on the defrost setting if you’re in a hurry), then reheat in a pan until piping hot or heat in a covered dish in the oven at CircoTherm® 160°C for 20-25 minutes until piping hot.
