Chicken Ragu with Pasta

8 large chicken thighs, skins removed
40 g plain flour
2 tbsp olive oil
1 onion, chopped
2 garlic cloves, crushed
2 carrots, chopped
2 stalks celery, chopped
1 red pepper, deseeded and chopped
125 ml white wine
2 400g cans chopped tomatoes
500ml low sodium chicken stock (you may use standard but the sodium quantities on the nutritional info for the recipe will be wrong)
1 bay leaf
2 sprigs, fresh thyme
100g pasta twists or other similar sized shapes

Preheat oven to 170 C, gas 3

Dust the chicken thighs in seasoned flour, shaking off excess.

Heat the oil in a flameproof casserole and brown the chicken on both sides for 2 - 3 minutes. Remove and put to one side.

Add the onion and garlic to the pan and cook for 2 - 3 minutes.

Add the carrot, celery and pepper. Cook for 2 mins.

Stir in the wine and simmer over a high heat for 1 minutes.

Stir in the tomatoes, stock and herbs.

Return the chicken to the pan and bring to the boil.

Cover and bake in the oven for 1 hour.

Remove the chicken bones and chop the meat. Return to the dish. Stir in the pasta.

Cover and bake for a further 25 - 30 minutes until the pasta is tender. Season to taste.


Sprinkle with chopped parsley to serve.

Number of Servings: 4

Recipe submitted by SparkPeople user WAHZOE.