Chicken Ragu (Slow Cooker) - cooking recipe

Ingredients

2 tablespoons olive oil
6 chicken thighs, skin on
6 chicken drumsticks, skin on
1 medium onion, chopped
2 medium carrots, chopped
1 medium celery rib, chopped
2 garlic cloves, minced
1/2 cup dry white wine
1 (28 ounce) can tomato puree
2 tablespoons tomato paste
1 tablespoon finely chopped fresh thyme
1 tablespoon finely chopped fresh sage
salt
fresh ground pepper

Preparation

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.