Subj : Crockpot Chicken - 19
To   : All
From : Dave Drum
Date : Tue Nov 05 2024 15:00:00

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
 
MMMMM

.... Good cooks know how. Great cooks know why.
--- MultiMail/Win v0.52
 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

.