Chicken, Pancetta & Red Wine Ragu
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Chicken, Pancetta & Red Wine Ragu
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| Servings | Prep Time |
| 6people | 25minutes |
| Cook Time |
| 4hours |
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Ingredients
- 1tbsp Olive Oil
- 1kg Chicken Filletsthigh fillets (about 8-9 thigh fillets)
- 1 Red Oniondiced
- 2 Celery Sticksthinly sliced
- 1large Carrotthinly chopped
- 100g Pancettathinly chopped
- 2cloves Garliccrushed
- 1cup Red Wine
- 1cup Chicken Stock
- 4sprigs Rosemary
- 1/4cup Tomato Paste
- 500g Fettuccine
- Parmesanto garnish
Instructions
- Heat olive oil in a large frying pan over medium high heat.
- 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.
- Add onion, celery, carrot & pancetta to pan and cook for about 5-6 minutes until vegetables start to soften.
- Add garlic and cook for a further 1 minute.
- Add red wine and bring to boil. Cook for about 1 minute.
- Remove from heat and transfer all ingredients to the slow cooker.
- Add tomato paste, chicken stock & rosemary to the slow cooker. Stir to mix through.
- Place lid on slow cooker and cook for 3 hours on High setting.
- 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.
- Towards the end of the last hour, cook fettuccine according to packet instructions. Transfer to a large serving dish.
- Add pour or spoon contents from the slow cooker over the fettuccine and toss to mix through.
- 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.