Recipe: Slow Cooked Chicken Ragu

Ingredients

1 tbsp butter

1 tbsp vegetable oil

1 kg chicken thigh fillets

½ tsp salt

½ 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

2 x 400g tins chopped tomatoes

100 ml chicken stock

1 tsp dried oregano

1/2 tsp dried thyme

1 tbsp Worcestershire sauce

To Serve:

Cooked pasta

Parmesan cheese, grated

Freshly ground black pepper

Fresh parsley, chopped

Allergens highlighted in bold

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.

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.

Place a lid on the pan and place in the oven. Cook for 1 hour.

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.

Serve with pasta, topped with parmesan, black pepper and parsley.

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.