Ingredients

• 1 tablespoon extra virgin olive oil
• 1kg chicken thigh fillets, trimmed, halved
• 1 red onion, finely chopped
• 2 celery stalks, finely chopped
• 1 carrot, finely chopped
• 100g sliced pancetta, finely chopped
• 2 garlic cloves, crushed
• 1 cup red wine
• 1 cup Massel chicken style liquid stock
• 3 sprigs fresh rosemary
• 1/4 cup tomato paste
• 500g fettuccine
• 1/2 cup pecorino, grated
• 300g green beans, steamed
• Fresh flat-leaf parsley, chopped, to serve

Method

• Step 1 Heat oil in a large frying pan over medium-high heat. Cook chicken, in batches, for 4 to 5 minutes or until browned all over. Transfer to slow cooker.
• Step 2 Add onion, celery, carrot and pancetta to pan. Cook, stirring, for 6 to 8 minutes or until vegetables are just starting to soften. Add garlic. Cook for 1 minute or until fragrant. Add wine. Bring to the boil. Boil for 1 minute. Transfer mixture to slow cooker. Add stock, rosemary and tomato paste. Stir to combine. Season with salt and pepper. Cover. Cook on high for 3 hours (or low for 6 hours).

• Step 3 Using 2 forks, shred chicken in slow cooker. Cook for 30 minutes. Remove lid. Cook for 15 minutes. Remove and discard rosemary sprigs.
• Step 4 Meanwhile, cook pasta following packet directions. Add pasta to chicken. Toss to combine. Sprinkle with pecorino and serve with beans and parsley.