Chicken Ragu

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 160 degrees fanforced. Dry chicken and season with salt and pepper. Sear chicken for 2 mins skin side down. Turn and cook flesh side for 1 min, then transfer to a plate. Add bacon and cook until light golden

Step 2

Reduce heat to medium and add garlic, onion and carrot. Cook for 5 mins until onion is translucent. Add tomato paste and cook for 1 min. Add passata and cook for 5 mins stirring constantly

Step 3

Add wine and leave to simmer for 10 mins. Add beef stock, bay leaf, thyme, pepper and salt. Stir

Step 4

Add bacon and chicken back into pot. Bring to a simmer and transfer to oven for 1 hour 15 mins.

Step 5

Take chicken out of Ragu. Remove skin and shred chicken using 2 forks.

Step 6

Mix flour and softened butter until smooth paste forms. Add to pot and stir until it melts. Simmer Ragu for 5 mins until it becomes thin syrup. Stir in chicken. Adjust for seasoning - keep warm

Step 7

Cook pasta

Step 8

Add pasta for that night into sauce with some pasta water. Toss well and then serve