Roast Chicken Ragu
Roast Chicken Ragu



  • 2 tbsp olive oil
  • 1.8kg chicken
  • 1 chopped onion
  • 3 chopped garlic cloves
  • 2 tbsp each basil and tarragon, chopped
  • 2 tbsp tomato puree
  • 250ml veg stock
  • 2 x 400g tins of chopped tomatoes with basil
  • 500g cooked rigatoni pasta
  • 300g crumbled feta
  • Preheat the oven to 200C. Drizzle the bird with oil and season well all over. Place on a wire rack over a large roasting tin and roast for 1 hour, or until cooked. Rest for 20 mins, then once cool enough to handful, discard the skin and bones and shred all the meat.
  • Make the sauce by heating the oil in a large saucepan. Chuck in the vegetables and herbs and cook - stirring - for 5 mins to soften. Add the tomato paste, cook for 1 min, then stir in the stock and tomatoes and bring to the boil. Simmer for 15 mins to thicken, then season to taste. Stir in the shredded chicken, and serve over the cooked rigatoni with feta scattered over the top.
80 mins
4 serving

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