Slow Cooker Chicken Ragù With Herbed Ricotta Food

SLOW COOKER CHICKEN RAGù WITH HERBED RICOTTA

Steps:

• In a 6- to 8-quart 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 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.

CHICKEN RAGU (SLOW COOKER)

Steps:

• In a large skillet, heat the oil over med-high heat; brown the chicken pieces on all sides.
• Transfer the chicken to the slow cooker.
• Decrease skillet heat to medium and add the onion, carrots, celery, and garlic; cook, stirring frequently, until the vegetables are lightly golden, about 10 minutes.
• Add the wine and bring it to a simmer.
• Scrape the mixture into the slow cooker.
• Stir in the tomato puree, tomato paste, herbs, and salt and pepper to taste.
• Cover and cook on HIGH for 2 hours or on LOW for 4 hours, or until the chicken pulls away from the bone.
• Remove the chicken and let cool slightly.
• Discard the skin and bones and cut the chicken into bite-size pieces.
• Return the chicken to the sauce.
• Just before serving, reheat the sauce if necessary.
• Serve over hot cooked pasta.

CHICKEN RAGù WITH HERBED RICOTTA

Steps:

• Preheat oven to 325°F.
• Pat chicken dry with paper towels and season both sides of each with salt and pepper.
• In a 6 to 7 quart Dutch oven (with a lid), heat oil over medium-high heat. Add chicken and brown on both sides, 8 to 10 minutes. You may need to do this in two batches. Transfer thighs to a large plate and pour off all but 2 teaspoons of fat from the frying pan (add more olive oil if needed).
• Over medium heat, add onion, carrots and celery. Season with salt. Stirring frequently, cook until just softened, about 5 minutes.
• Add garlic and red pepper flakes. Stir for 1 minute.
• Add tomato paste and stir for 1 minute.
• Add wine to deglaze pot, scraping any brown bits up at the bottom of your pot with a wooden spoon.
• Add crushed tomatoes and stir.
• Add thyme, rosemary and chicken to the pot. Season with salt and pepper.
• Cover pot and transfer to the oven and cook for about 1-1/2 hours or until the chicken is very tender. (Alternatively you could add everything to a slow cooker at this step and cook on low for 6 hours.)
• Place the balsamic vinegar and basil near the stove (so you don't forget to add it).
• While chicken is in the oven, mix ricotta, herbs, lemon zest and lemon juice in a small bowl. Season with salt. Refrigerate until ready to use.
• Remove the pot from the oven. Discard herb sprigs.
• Shred chicken with two forks.
• Stir in balsamic vinegar and torn basil.
• Serve warm over short pasta topped with herbed ricotta.