Subj : Crockpot Chicken - 19
To   : All
From : Dave Drum
Date : Tue Nov 05 2024 02:58 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Slow-Cooker Chicken Ragu W/Herbed Ricotta
Categories: Poultry, Cheese, Vegetables, Herbs, Chilies
     Yield: 4 servings

 1 1/2 lb Boned, skinned chicken
          - thighs
     1 sm Carrot; peeled, chopped
   1/2    Yellow or red onion; fine
          - minced
     4 cl Garlic; smashed & chopped
     3 tb Tomato paste
     2 tb Olive oil
     1    Sprig fresh thyme
          +=OR=+
   1/2 ts Dried thyme
     1    Sprig fresh oregano
          +=OR=+
   1/2 ts Dried oregano
 1 1/2 ts Red-pepper flakes; more to
          - taste
     1 ts Onion powder
          Salt & black pepper
    14 oz Can whole tomatoes or
          - crushed tomatoes
     8 oz Pappardelle, tagliatelle,
          - fettuccine or other long,
          - thick pasta
     1 c  Ricotta
   1/4 c  (heaping) chopped soft fresh
          - herbs, such as chives,
          - oregano, parsley or basil,
          - or a mix
          Juice of 1/4 lemon (1-2 ts)
     1 ts Balsamic vinegar
     1    Handful torn fresh basil
          - leaves

 In a 6 to 8 qt slow cooker, combine the chicken, carrot,
 onion, garlic, tomato paste, olive oil, thyme, oregano,
 red-pepper flakes and onion powder. Add 2 teaspoons
 kosher salt and a couple grinds of pepper.

 Pour the tomatoes and their juices into the slow cooker,
 crushing the tomatoes with your hands, if using whole.
 Stir to combine.

 Cover and cook on low until the chicken is very tender,
 about 6 hours. The ragu will hold well on warm for an
 additional 1 to 2 hours.

 Bring a large pot of salted water to a boil and cook the
 pasta according to the package directions until al
 dente. While the pasta cooks, in a small bowl, combine
 the ricotta with the chopped herbs, lemon juice and a
 pinch of salt; set aside.

 Coarsely shred the cooked chicken with two forks. Remove
 and discard the herb sprigs and add the vinegar and the
 basil leaves. Taste the sauce, adding more red-pepper
 flakes, if you like. Turn off the slow cooker. Pour the
 drained pasta into the slow cooker and toss to combine.

 Divide among bowls and top with the ricotta mixture.

 By: Sarah DiGregorio

 Yield: 4 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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