MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Slow Cooker Chicken Ragu With Herbed Ricotta
Categories: Poultry, Pasta, Vegetables, Herbs, Chilies
Yield: 4 servings
1 1/2 lb Chicken thighs; boned,
- skinned
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 Fresh thyme sprig -OR-
1/2 ts Dried thyme
1 Fresh oregano sprig -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 or crushed
- tomatoes
8 oz Pappardelle, tagliatelle,
- fettuccine or other long,
- thick pasta
1 c Ricotta
1/4 c Soft fresh herbs, such as
- chives, oregano, parsley,
- or basil, or a mix;
- chopped, heaping
1/4 Lemon; juice of
1 ts Balsamic vinegar
1/2 c Fresh basil leaves; torn
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 ts 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 ragù 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.
Recipe by Sarah DiGregorio
RECIPE FROM:
https://cooking.nytimes.com
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