- 3 lbs /1.3kg skinless boneless chicken thighs or duck legs
- salt and pepper
- 2 tbsp olive oil
- 2 carrots diced
- 2 celery stalks diced
- 2 onions diced
- 4 cloves garlic minced
- 2 sprigs rosemary chopped or 1 tbsp dried rosemary
- 2 X 400g/14oz cans of chopped tomatoes/crushed tomatoes for the US readers
- 250 ml /1 cup dry red wine
- 1 lbs robus pasta such as penne or pappardelle no spaghetti
Heat the olive oil in a large pan and saute diced carrots, celery and onion over low heat for 10 minutes, add minced garlic and rosemary and cook for 2 minutes longer.
In a slow cooker combine the sauteed vegetables, skinless, boneless chicken thighs previously seasoned with salt and pepper, chopped tomatoes and red wine.
Set your slow cooker to LOW and cook for 8 hours. At the end of the cooking time remove the chicken thighs with a slotted spoon to a large plate and shred the chicken with two forks. The chicken should be easy to work with. Return to the sauce, season with salt and pepper to taste and mix thoroughly.
Cook the pasta according to package instructions and combine the desired amount with Venetian Chicken ragu, freeze the leftover chicken ragu.
Serve with shaved or grated Parmesan cheese.
Calories: 407kcal | Carbohydrates: 42g | Protein: 33g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 255mg | Potassium: 715mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2207IU | Vitamin C: 10mg | Calcium: 64mg | Iron: 3mg