Ragu of chicken is a great hearty one dish meal. Filled with classic French provincial flavors, this is a perfect set it and forget it dish. It can be made with any cut of chicken. I tend to use legs, but boneless chicken works great also.
Full time 9 hours
You will need:
8-10 chicken legs (or 2 lbs chicken cuts)
1 pint while mushrooms
1 medium onion, halved and sliced
2 cups baby carrots
1 1/4 cup red wine or non-alcoholic red wine
3/4 cup chicken stock
1/4 cup water, cold
2 tbsp flour
1 tbsp minced garlic or 4 garlic cloves crushed
1 tsp dried thyme
1 tsp salt
1/2 tsp ground black pepper
Let us begin:
To start we need to create the flavor bath. This is primarily the bottom layer which will steam up and impart bold flavors in the chicken.
To do this combine chicken stock, garlic, salt, pepper, and thyme in the bottom of your slow cooker.
Add in the onion slices.
Top with chicken.
Pour over red wine.
Add in carrots.
Shut lid and set on low for 8 hours. Walk away for now.
30 minutes prior to serving:
Carefully open lid and use a baster to pull out 1/4 cup of juices.
Combine juices with flour and cold water to create a nice milky liquid.
Stir this mixture into the crock pot.
Add in mushrooms. I like to push them down with a spoon into the liquid a bit.
Recover, set to high and walk away for 30 minutes.
When done. You are all ready to serve. I like to spend a few moments pulling out any bones, as by now they just slide right out. Turning it into a nice ragu style stew!
Serve with bread and enjoy!