Contact Author
Chicken, pancetta and red wine ragu

1 tablespoon extra virgin olive oil
1kg chicken thigh fillets, trimmed, halved
1 red onion, finely chopped
2 celery stalks, finely chopped
1 carrot, finely chopped
100g sliced pancetta, finely chopped
4 Cloves of Barbismoked™ Rosemary and Sage Herbs Smoked Garlic, crushed
1 cup red wine
1 cup Massel chicken style liquid stock
3 sprigs fresh rosemary
1/4 cup tomato paste
500g dried fettuccine
1/2 cup pecorino, grated
300g green beans, steamed
Fresh flat-leaf parsley, chopped, to serve

Step 1
Heat oil in a large frying pan over medium-high heat. Cook chicken, in batches, for 4 to 5 minutes or until browned all over. Transfer to slow cooker.

Step 2
Add onion, celery, carrot and pancetta to pan. Cook, stirring, for 6 to 8 minutes or until vegetables are just starting to soften. Add garlic. Cook for 1 minute or until fragrant. Add wine. Bring to the boil. Boil for 1 minute. Transfer mixture to slow cooker. Add stock, rosemary and tomato paste. Stir to combine. Season with salt and pepper. Cover. Cook on high for 3 hours (or low for 6 hours).

Step 3
Using 2 forks, shred chicken in slow cooker. Cook for 30 minutes. Remove lid. Cook for 15 minutes. Remove and discard rosemary sprigs.

Step 4
Meanwhile, cook pasta following packet directions. Add pasta to chicken. Toss to combine. Sprinkle with pecorino and serve with beans and parsley.



Based on a recipe featured on