Mediterranean chicken ragù with artichokes, capers, roasted red peppers, fennel, garlic, tomatoes and orrechiette pasta. Little ears. With their hollowed out nooks they capture the slow-cooked melange of vegetables and seasoned chicken so tender it falls apart merely by touch.
This sauce was the best way to use up the half-eaten jars of Italian delicacies languishing in my fridge.
And this. . .
I adore glass jars. Normally destined for the trash, I give them new life. I don’t see a piece of garbage. I see possibilities. I see form, function and beauty.
I fill them with nuts, seeds, dried fruits, pasta, grains, flours and delicious concoctions I whip up in my kitchen like salad dressings and tahini butter. All lined up, neat and pretty, I can quickly see what’s inside and grab what I need.
Not to mention food just tastes better out of glass. Over plastic. Plastic has issues. All that breaking down and leaching and stuff.
My dream is to have all the food in my kitchen contained in glass. With sunshine and light bouncing off them, through them and all around them. In a cheerful kind of way.
This chicken ragù is extremely versatile. Like olives? Toss some in. Don’t like fennel? No problem, forget it. White wine? Yes, please. Sun-dried tomatoes? Sounds good.
The beauty of this recipe is you can twist it around your little fingers and make it your very own. It’s all about possibilities.
Mediterranean chicken ragù with artichokes, capers, roasted red peppers, fennel, garlic, tomatoes and orrechiette pasta.
- In a 4-quart crockpot combine broth, tomatoes, artichokes, red pepper, fennel, onion, capers and garlic. Stir in Italian seasoning, parsley, salt and pepper. Nestle in the chicken breasts. Cook on high 4 hours or low 6-8. Remove chicken and shred with two forks, stir back in.
- Cook pasta to al dente, drain and stir into sauce, turn crockpot down to warm and allow to set for 10 minutes so the pasta can soak in some of the sauce. Serve with parmesan cheese.