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Slow Cooker Chicken Thigh Ragu

Recipe

This ragu would be great over rice or couscous or any of your favourite carbs.

Serves: 4 | Prep time: 15 mins | Cooking time: 120 mins

Italian | Main | MOB

Ingredients

  • 1 Brown Onion
  • 3 Cloves of Garlic
  • 10g Fresh Basil
  • 4 Chicken Thighs
  • 500g Passata
  • 500g Spaghetti
  • 80g Butter

Method

  1. Peel and thinly slice the onion and garlic.
  2. Remove basil leaves from stalks, reserving the stalks.
  3. Drizzle 2 tbsps of oil into a frying pan and place over a medium high heat.
  4. Once hot, add the chicken to the pan, season with salt, and fry on each side until golden brown, it should take 3-4 mins.
  5. Add the finely sliced onions to the pan and cook until softened, around 3-5 mins, finally add the finely sliced garlic and cook for another minute.
  6. Tip the content of the pan into a slow cooker with passata, basil stalks and 50 ml water, then cook on low for 2-3 hours until chicken is tender. (If you don’t have a slow-cooker, bring the mixture to a boil, reduce the heat and simmer on medium-low for 1hr, until the chicken is tender. Then, using a fork, pull the chicken apart.)
  7. Stir the sauce until the chicken starts falling apart to create your ragu sauce, stirring the basil leaves through.
  8. Bring a pan of salted water to the boil.
  9. Drop the pasta into the pan and cook for 1 min less than package instructions.
  10. Reserve 200ml of pasta water.
  11. Stir the butter and pasta through the sauce, thinning it out with some pasta water if needed.
  12. Season with salt and pepper and serve.