OM! Chicken Ragu.

I totally skip the step where you brown the chicken. I use shredded rotisserie chicken. Take out this part,

  • Return bacon and chicken to pan (chicken should fit snugly in a single layer); pour in water to barely cover chicken. Bring to a simmer. Reduce heat to medium-low and set lid askew. Cook until chicken is tender, 45–60 minutes.
  • Transfer chicken to a clean plate; let cool. Finely shred chicken meat; discard bones and skin.

And then follow the recipe. It is SOOOO good!

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