Chicken Ragu (Slow Cooker)

Submitted by ratherbeswimmin

"In 'The Italian Slow Cooker' by Michele Scicolone"

 

• Ready In: 4hrs 30mins
• Ingredients: 14
• Serves: 8

ingredients

• 2 tablespoons olive oil
• 6 chicken thighs, skin on
• 6 chicken drumsticks, skin on
• 1 medium onion, chopped
• 2 medium carrots, chopped
• 1 medium celery rib, chopped
• 2 garlic cloves, minced
• 1⁄2 cup dry white wine
• 1 (28 ounce) can tomato puree
• 2 tablespoons tomato paste
• 1 tablespoon finely chopped fresh thyme
• 1 tablespoon finely chopped fresh sage
• salt
• fresh ground pepper

directions

1. In a large skillet, heat the oil over med-high heat; brown the chicken pieces on all sides.
2. Transfer the chicken to the slow cooker.
3. Decrease skillet heat to medium and add the onion, carrots, celery, and garlic; cook, stirring frequently, until the vegetables are lightly golden, about 10 minutes.
4. Add the wine and bring it to a simmer.
5. Scrape the mixture into the slow cooker.
6. Stir in the tomato puree, tomato paste, herbs, and salt and pepper to taste.
7. Cover and cook on HIGH for 2 hours or on LOW for 4 hours, or until the chicken pulls away from the bone.
8. Remove the chicken and let cool slightly.
9. Discard the skin and bones and cut the chicken into bite-size pieces.
10. Return the chicken to the sauce.
11. Just before serving, reheat the sauce if necessary.
12. Serve over hot cooked pasta.