Chicken, Pancetta & Red Wine Ragu

The beauty of slow cooked meals is that you can prepare them in advance, go about your day and let the cooking magic happen without the need for any interference.  The aroma from the kitchen while the dish is cooking is usually very special and you just can’t wait for the cooking process to finish.

The chicken & vegetables are slow cooked in a red wine, tomato paste & rosemary sauce.  The chicken is shredded before serving on a bed of fettuccine.  The slow cooking blends all of the flavours together for an amazing savoury, red wine tomato sauce.  The chicken & vegetables are so melt in your mouth tender.  A fantastic meal.

This recipe serves the chicken ragu with fettuccine, however it is also fantastic when served on a bed of mashed potato.

Print Recipe

Chicken, Pancetta & Red Wine Ragu

Prep Time

25 minutes

Cook Time

4 hours

Servings

people

Ingredients

• 1 tbsp Olive Oil
• 1 kg Chicken Fillets thigh fillets (about 8-9 thigh fillets)
• 1 Red Onion diced
• 2 Celery Sticks thinly sliced
• 1 large Carrot thinly chopped
• 100 g Pancetta thinly chopped
• 2 cloves Garlic crushed
• 1 cup Red Wine
• 1 cup Chicken Stock
• 4 sprigs Rosemary
• 1/4 cup Tomato Paste
• 500 g Fettuccine
• Parmesan to garnish

Prep Time 25 minutes Cook Time 4 hours Servings people Ingredients 1 tbsp Olive Oil 1 kg Chicken Fillets thigh fillets (about 8-9 thigh fillets) 1 Red Onion diced 2 Celery Sticks thinly sliced 1 large Carrot thinly chopped 100 g Pancetta thinly chopped 2 cloves Garlic crushed 1 cup Red Wine 1 cup Chicken Stock 4 sprigs Rosemary 1/4 cup Tomato Paste 500 g Fettuccine Parmesan to garnish

Instructions

1. Heat olive oil in a large frying pan over medium high heat.
2. Add chicken fillets and cook until browned on both sides. Remove from pan and placed in slow cooker. Note: cook chicken in batches if required.
3. Add onion, celery, carrot & pancetta to pan and cook for about 5-6 minutes until vegetables start to soften.
4. Add garlic and cook for a further 1 minute.
5. Add red wine and bring to boil. Cook for about 1 minute.
6. Remove from heat and transfer all ingredients to the slow cooker.
7. Add tomato paste, chicken stock & rosemary to the slow cooker. Stir to mix through.
8. Place lid on slow cooker and cook for 3 hours on High setting.
9. Remove lid and using 2 forks, shred the chicken while still in the slow cooker. Replace the lid and cook a further 1 hour on high.
10. Towards the end of the last hour, cook fettuccine according to packet instructions. Transfer to a large serving dish.
11. Add pour or spoon contents from the slow cooker over the fettuccine and toss to mix through.
12. Sprinkle with parmesan and serve.

Recipe Notes

If you slow cook on low settings then adjust your time to 8 hours slow cooking.  Shred the chicken after 6 - 7 hours.

This dish is also great when served on a bed of mashed potato instead of fettuccine.