This recipe is quick and easy to make, yet you’ll still enjoy the velvety texture of this ragu.
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Ingredients
Four servings
2
Olive oil tablespoons
6
Bacon, thinly sliced, ounces
1 1/2
Chicken thighs, skin-on and bone-in, weighing 6 pounds (approximately).
Kosher salt
2
Medium onions finely chopped
1
Fennel bulb finely chopped plus 1/4 cup of coarsely chopped fronds
6
Thyme sprigs
1/2
Cup dry white wine
1/2
Cup whole milk
1
Fresh peas shelled (from pods weighing about 1 pound) or frozen peas thawed
Freshly ground black Pepper
12
ounces fresh (or dried) pappardelle
2
Butter, unsalted, in tablespoons.
1/2
Cup of finely grated Parmesan plus shaved on serving
2
Finely chopped parsley, about 2 tablespoons
Preparation
Step 1
Heat oil in large, wide saucepans or Dutch ovens on medium. Cook bacon stirring frequently until crisp and browned, approximately 5 minutes. Transfer the bacon to a small dish using a slotted teaspoon.
Step 2
Heat up to medium high. Set chicken in pan with skin down, and season all over. Cook on both sides until golden brown, approximately 6 minutes. Transfer the roasted vegetables to a serving plate.
Step 3
Remove all the fat except 2 tablespoons. Remove all but 2 Tbsp. Stirring occasionally, add the onions and chopped fennel. Cook for 6-8 minutes, or until golden and soft. Add the thyme, and cook for 30 seconds until fragrant. Pour in the wine, stir and scrape up any brown bits. Simmer, stirring, for about 5 minutes. Return the chicken and bacon to the pan. (Chicken should be arranged in one layer). Pour in enough water to barely cover it. Bring to a boil. Set lid upside down and reduce heat to medium. Cook for 45-60 minutes until the chicken is tender.
Step 4
Transfer the chicken to a plate and let it cool. Remove bones and skin from the chicken. Finely shred the meat.
Step 5
Set the pan on medium high. Stirring occasionally will prevent the sauce from sticking. Cook for 8-12 minutes.
Step 6
Cook peas until just tender. This will take about 4 minutes if they are fresh or 2 minutes if frozen. Add plenty of salt and pepper to the ragu. While you are cooking the pasta, keep it warm.
Step 7
Cook pasta in large pots of boiling salted water, stirring frequently, until it is very al dente. Drain, reserving 1 cup pasta cooking liquid.
Step 8
Add pasta, 1/2 cup grated Parmesan and 1/2 cup pasta liquid to the ragu. Mix to coat pasta in sauce. Continue cooking on medium heat (sauce will be bubbling a bit) while stirring, adding additional liquid if necessary if the sauce is too thick. Cook until cheese and butter are melted, and pasta is coated with sauce. Add parsley to the pasta and mix to distribute evenly.
Step 9
Divide pasta among bowls. Add fennel and Parmesan shavings to the top.
Step 10
Ragu can easily be prepared 2 days in advance. Cover and chill. Before using, reheat gently.
Nutrition per Serving
Calories (1080 kcal) Fat (g), 57 Saturated fat (g), 19 Cholesterol(mg), 335 Carbohydrates, 68 Dietary fiber (g), 8 Total sugars (g), 10 Protein, 70 Sodium (730mg).
