On busy days I love to use my Slow-Cooker to get dinner done with ease…This hearty Chicken Ragù cooks all day, making the whole house smell wonderful…then by suppertime it’s served over a bowl of penne or your favorite pasta and sprinkled with freshly shaved Parmesan… So easy and so delicious…perfect meal to serve for tomorrow’s Halloween!

Chicken Ragù
8-10 chicken thighs, bone-in, skin-on
salt & fresh ground pepper
extra virgin olive oil
2 Vidalia onions, diced
4 large carrots, peeled & cut into half moons
4 garlic cloves, minced
1 tablespoon Italian seasoning
3 tablespoons flour
1 cup white wine
1 cup chicken broth
2 tablespoons Tamari sauce
2 bay leaves
4 cups marinara sauce
1 lb. cooked Penne
1/4 cup freshly shaved Parmesan

Season chicken with salt & pepper. Heat some oil in a large deep skillet. Brown chicken on both sides (3-5 minutes on each side); remove from skillet. To same skillet add onions, carrots, garlic, thyme and season with salt and pepper. Sauté 6-8 minutes. Stir in flour. Add wine, broth, Tamari and bay leaves; stirring to incorporate. If using your slow cooker, transfer the onion mixture to the slow cooker. Remove the skin from the chicken and tuck chicken into the slow cooker. Slow-cook for 6-8 hours on Low. (f not using Slow-Cooker, tuck the chicken (skin removed) into the broth in the skillet and cook on Low for 2-3 hours. The chicken is ready when the meat falls off of the bone. Remove bones and bay leaves. Add the marinara sauce and heat through. Adjust seasonings. Stir well. Served over cooked pasta with freshly shaved Parmesan. Dig in!

Enjoy!

Linda~

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