CHICKEN, TOMATO AND ROSEMARY RAGU

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SLOW COOK

SERVES 4

FOR CHICKEN

12 oz (350g) boneless, skinless chicken thighs
1 celery stalk, quartered
1/2 small onion, chopped
5 tbsp dry white wine

FOR SAUCE

5 tbsp extra virgin olive oil
1 tbsp finely chopped onion
1 tbsp finely chopped celery stalk
3 garlic cloves, finely chopped
1 tbsp finely chopped fresh flat-leaf parsley
1 tbsp finely chopped rosemary
grated zest of 1/2 lemon
1 - 14oz (400g) can Italian plum tomatoes, chopped
salt, black pepper
1 lb (500g) dried pasta

Place chicken, celery, onion, and wine in a pan with cold water to cover. Bring slowly to a simmer over medium low heat. Simmer gently without boiling until cooked through, 7-10 minutes. Cool completely in cooking liquid. Drain, reserving liquid, and cut chicken into 1/2in (1cm) dice. Heat oil in a skillet. Add onion and celery and cook, stirring occasionally, over medium low heat until soft, 5 minutes. Add garlic, parsley, and rosemary and cook until fragrant, 1 minute. Add lemon zest, tomatoes, and 4 tbsp reserved poaching liquid. Reduce heat to low and simmer gently, stirring occasionally, until thick, 30 minutes. Add salt and pepper to taste. Add chicken and heat through, 3 minutes. Meanwhile, cook pasta in a large pot of boiling, sailed water, until firm to the bite. Drain. Add pasta to the hot sauce. Toss well to coat. Serve immediately.

WHICH PASTA?

Medium tubes or shapes - gnocchi. ditali. macaroni.

THINK AHEAD

Cook chicken, but do not dice, up to 2 days in advance. Make tomato sauce up to 1 day in advance. Cover and refrigerate.