CHICKEN RAGù WITH FENNEL
This is a simplified riff on a popular recipe that the food editor Andy Baraghani developed for Bon Appétit magazine. It's a velvety ragù that relies on chicken thighs, bacon and onions for flavor. It takes a couple of steps - browning the chicken, letting it cool after it braises and then shredding it - but it is not too challenging for a weeknight. The recipe is versatile. Over egg noodles, it serves six for dinner, but it can also make a nice dinner for two or four. The leftovers freeze well, or can turn into a filling for hand pies, which are terrific tucked into lunchboxes the next day.
Provided by Kim Severson
Categories dinner, poultry, sauces and gravies, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Put the oil in a wide saucepan or deep skillet that will fit six thighs snugly and turn the heat to medium. Add the bacon and cook it until it's crisp, 5 to 6 minutes, then, using a slotted spoon, transfer it to a small bowl.
- Sprinkle the chicken generously with salt. Turn the heat to medium-high and add the chicken, skin-side down, to begin to brown. After 3 or 4 minutes, turn it and cook for another 3 minutes. Transfer the chicken to a plate and pour off all but 3 tablespoons of the fat.
- Add the onion and fennel and sprinkle with 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables are soft and just starting to turn golden, 6 to 7 minutes. Add the thyme and cook for another minute or so.
- Pour in wine and simmer, stirring and scraping up any browned bits in the bottom of the pan. Reduce the wine by half, 2 to 3 minutes.
- Add the bacon and then the chicken with any accumulated juices, skin-side up, keeping the thighs in a single layer. Pour in enough water to almost cover the chicken.
- Bring to a simmer and then turn the heat down so the liquid is bubbling very gently. Partially cover with a lid, setting it so some steam can escape. Cook until the chicken is tender, about 45 minutes.
- Remove the chicken to a plate and set aside to cool. Once you can handle it, remove the bones and skin and shred the chicken by hand.
- If you are serving the ragù over pasta, get your water going: Bring a large pot of salted water to a boil. Cook the pasta according to package directions, reserving 1 cup pasta water before draining.
- Add milk to the pan and turn the burner to medium-high. Cook, stirring occasionally to prevent sticking, until sauce is nearly reduced by half and slightly thickened, 10 to 12 minutes. Add the shredded chicken back to the pan and season with salt and pepper.
- Stir in the butter, then the Parmesan. If serving over pasta, add some of the starchy pasta water if the sauce seems too thick.
- Add the parsley, and toss sauce with the pasta, if using. Pass more Parmesan at the table.
PAPPARDELLE WITH CREAMY CHICKEN SAUCE
This rich and creamy pasta dish is the epitome of satisfying Italian comfort food. Since it's a quick 35 minutes to make, why not make it for dinner tonight?
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 35m
Number Of Ingredients 7
Steps:
- In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper and cook until it releases its juices and is almost cooked through, about 7 minutes. Add onion and cook until translucent, stirring occasionally, about 6 minutes. Add garlic and cook until fragrant, about 30 seconds. Add cream and bring to a boil. Reduce heat to a rapid simmer and cook, stirring occasionally, until sauce is thick enough to coat the back of a spoon, about 15 minutes. Season to taste with salt and pepper.
- Meanwhile, in a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water; drain pasta and add to sauce, tossing to combine and adding enough pasta water to create a creamy sauce that coats pasta. Serve immediately.
Nutrition Facts : Calories 746 g, Fat 42 g, Fiber 3 g, Protein 33 g
PAPPARDELLE WITH CHICKEN RAGù, FENNEL, AND PEAS
You'll still get that velvety consistency from this lighter ragù, but this recipe won't take you all day to make.
Provided by Andy Baraghani
Categories Bon Appétit Pasta Spring Pea Bacon White Wine Fennel Milk/Cream Parmesan Thyme Chicken Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat oil in a wide large saucepan or a Dutch oven over medium. Cook bacon, stirring often, until browned and crisp, about 5 minutes. Transfer to a small bowl with a slotted spoon.
- Increase heat to medium-high. Season chicken all over with salt, then set in pan, skin side down. Cook, turning halfway through, until golden brown on both sides, about 6 minutes total. Transfer to a plate.
- Pour off all but 2 Tbsp. fat from pan. Add onions and chopped fennel and cook, stirring occasionally, until soft and golden, 6-8 minutes. Add thyme and cook until fragrant, about 30 seconds. Pour in wine and simmer, stirring and scraping up brown bits, until reduced by half, about 5 minutes. 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.
- Add milk to pan and set over medium-high. Cook, stirring occasionally to prevent sticking, until sauce is nearly reduced by half and slightly thickened, 8-12 minutes.
- Mix peas and chicken into sauce and cook until peas are just tender, about 4 minutes for fresh peas and 2 minutes for frozen. Season ragù with salt and plenty of pepper. Keep warm while you cook the pasta.
- Cook pasta in a large pot of salted boiling water, stirring occasionally, until very al dente. Drain, reserving 1 cup pasta cooking liquid.
- Add pasta, butter, 1/2 cup grated Parmesan, and 1/2 cup pasta water to ragù and mix to coat pasta with sauce. Increase heat to medium (sauce should be bubbling just a little) and continue cooking, stirring and adding more cooking liquid as needed if sauce is too thick, until butter and cheese are melted and incorporated into ragù and pasta is well coated in sauce. Add parsley and toss to evenly distribute through pasta.
- Divide pasta among bowls. Top with fennel fronds and shaved Parmesan.
- Do Ahead
- Ragù can be made 2 days ahead. Let cool; cover and chill. Reheat gently before using.
MEATY CHICKEN RAGù
A great hearty meat sauce made with inexpensive chicken thighs.
Provided by Deborah Mele
Categories Sauces
Time 2h15m
Number Of Ingredients 13
Steps:
- Rinse the chicken thighs, and then pat dry.
- Heat the oil in a large skillet over medium heat, and brown the chicken thighs well on both sides.
- Remove the chicken pieces to a plate.
- Add the carrots, onions and celery to the pan drippings, and saute until soft, about 5 minutes.
- Add the garlic, and cook another minute or two.
- Add the chicken thighs back into the skillet, and then add the wine.
- Cook on medium heat until it has evaporated by half.
- Add in the chopped tomatoes, and seasonings.
- Simmer, on low heat, covered for about 1 1/2 to two hours, or until the meat begins to fall off of the bones.
- Remove the chicken pieces from the pan, and pull the meat off of the bones and chop coarsely.
- Return the chicken back to the pan and bring the sauce mixture to a boil.
- Cook a few minutes until it has reduced and thickened.
- Serve hot on your fresh pasta of choice!
Nutrition Facts : Calories 374 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 162 milligrams cholesterol, Fat 14 grams fat, Fiber 1 grams fiber, Protein 32 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1 cup, Sodium 271 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
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A chicken ragu is a dinner everyone will love with a little bit of red wine. Follow it with a glass of wine to drink, and you've got yourself a winner! - by Alison Pickel
Provided by Alison Pickel
Yield Serves 6
Number Of Ingredients 12
Steps:
- Heat oil in a large, flameproof casserole dish (16-cup capacity) over a high heat. Add chicken in two batches. Cook for about 3 minutes on each side, or until browned. Remove
- Add onion, celery, carrot, pancetta, garlic and rosemary to same dish. Cook, stirring occasionally, over a medium heat, until soft. Add paste. Cook, stirring, for 1 minute.
- Add wine. Boil for 1 minute. Add stock. Return chicken. Bring to boil. Cover with lid.
- Cook in a moderately slow oven (160°C) for about 1 hour, or until chicken is falling apart. Remove from oven. Stand, covered, for 5 minutes.
- Skim excess oil from top of ragu using a large metal spoon or absorbent kitchen paper. Using tongs, remove chicken. Thickly shred. Stir back into sauce in casserole dish. Season.
- Meanwhile, cook pasta in a stockpot of boiling, salted water until tender. Drain
- Add pasta to ragu. Toss to coat. Serve.
CHICKEN THIGH RAGÙ WITH PAPPARDELLE
Steps:
- 1. In a small bowl, combine the porcini mushrooms with the sugar, cover with hot water and let soak until the mushrooms have softened, about 30 minutes. Drain and chop the porcini. Meanwhile, in a food processor, combine the onions, fennel, celery, carrot and garlic and pulse until very finely chopped. 2. In a large enameled cast-iron casserole, heat the oil. Add the pancetta and cook over moderate heat, stirring, until browned, about 5 minutes. Using a slotted spoon, transfer the pancetta to a plate. 3. Season the chicken with salt and pepper and add it to the casserole. Cook over moderately high heat, turning once, until golden brown, about 10 minutes. Transfer the chicken to a platter. 4. Pour off all but 2 tablespoons of fat from the casserole. Add the chopped vegetables and a generous pinch each of salt and pepper; cook over moderately low heat until the vegetables are softened and just starting to brown, about 15 minutes. Stir in the rosemary, sage, tomato paste and porcini. Add the vinegar and cook over moderate heat until almost evaporated, about 3 minutes. Add the wine and cook, stirring, until reduced by half, about 3 minutes. Add the stock and tomato sauce and bring to a boil. 5. Return the chicken thighs to the casserole. Cover partially and simmer over low heat until the chicken is very tender, about 1 hour. Transfer the chicken to a platter and let cool slightly, then remove the meat from the bones. Shred the chicken and stir it into the sauce along with the olives and reserved pancetta. Season the ragù with salt and pepper and keep warm. 6. In a large pot of salted boiling water, cook the pappardelle until al dente. Drain well. In a large bowl, gently toss the pappardelle with the ragù and serve, passing freshly grated cheese at the table.
LINGUINE WITH CHICKEN RAGU
Provided by Giada De Laurentiis
Categories main-dish
Time 2h
Yield 6 servings
Number Of Ingredients 19
Steps:
- Heat the oil in a heavy large skillet over medium-high heat. Add the chicken, season with salt and pepper, and cook until the juices evaporate and the chicken is golden, about 10 minutes. Add the shallots and garlic and saute until tender, about 2 minutes. Add the wine and stir to scrape up any brown bits on the bottom of the skillet. Add the rosemary and mix well. Add the Marinara Sauce and bring to a simmer. Reduce the heat to medium-low and simmer gently until the flavors blend, about 10 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add the linguine and cook until al dente, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of cooking liquid. Add the linguine to the ragu and toss to coat, adding some reserved cooking liquid to moisten. Transfer the pasta to a large serving bowl. Sprinkle with Parmesan and serve.
- In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon each of salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste.
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SLOW COOKER VENETIAN CHICKEN RAGU PASTA - VIKALINKA
From vikalinka.com
Reviews 14Category MainCuisine ItalianTotal Time 8 hrs 15 mins
- Heat the olive oil in a large pan and saute diced carrots, celery and onion over low heat for 10 minutes, add minced garlic and rosemary and cook for 2 minutes longer.
- In a slow cooker combine the sauteed vegetables, skinless, boneless chicken thighs previously seasoned with salt and pepper, chopped tomatoes and red wine.
- Set your slow cooker to LOW and cook for 8 hours. At the end of the cooking time remove the chicken thighs with a slotted spoon to a large plate and shred the chicken with two forks. The chicken should be easy to work with. Return to the sauce, season with salt and pepper to taste and mix thoroughly.
- Cook the pasta according to package instructions and combine the desired amount with Venetian Chicken ragu, freeze the leftover chicken ragu.
PAPPARDELLE WITH CHICKEN RAGù, FENNEL, AND PEAS RECIPE ...
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5/5 (9)Estimated Reading Time 3 minsServings 4
- Heat oil in a wide large saucepan or a Dutch oven over medium. Cook bacon, stirring often, until browned and crisp, about 5 minutes. Transfer to a small bowl with a slotted spoon.
- Increase heat to medium-high. Season chicken all over with salt, then set in pan, skin side down. Cook, turning halfway through, until golden brown on both sides, about 6 minutes total. Transfer to a plate.
- Pour off all but 2 Tbsp. fat from pan. Add onions and chopped fennel and cook, stirring occasionally, until soft and golden, 6–8 minutes. Add thyme and cook until fragrant, about 30 seconds. Pour in wine and simmer, stirring and scraping up brown bits, until reduced by half, about 5 minutes. 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.
CHICKEN THIGH RAGù WITH PAPPARDELLE RECIPE | FOOD & WINE
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5/5 Total Time 3 hrsServings 6
- In a small bowl, combine the porcini mushrooms with the sugar, cover with hot water and let soak until the mushrooms have softened, about 30 minutes. Drain and chop the porcini.
- Meanwhile, in a food processor, combine the onions, fennel, celery, carrot and garlic and pulse until very finely chopped.
- In a large enameled cast-iron casserole, heat the oil. Add the pancetta and cook over moderate heat, stirring, until browned, about 5 minutes. Using a slotted spoon, transfer the pancetta to a plate.
- Season the chicken with salt and pepper and add it to the casserole. Cook over moderately high heat, turning once, until golden brown, about 10 minutes. Transfer the chicken to a platter.
RAGU SAUCE WITH PAPPARDELLE PASTA - JESSICA GAVIN
From jessicagavin.com
4.2/5 (15)Total Time 1 hr 45 minsCategory EntreeCalories 805 per serving
- In a large dutch oven or heavy pot with a lid, cook the bacon over medium heat for 10 to 15 minutes, occasionally stirring until the fat has rendered out and the bacon is crispy.
- Stir in the onion, garlic, and fennel until coated with oil. Cook over medium heat for 8 minutes or until soft and glistening.
- Add the mushrooms and cook for 4 minutes until tender. Transfer cooked vegetables to a medium-sized bowl.
SLOW COOKER CHICKEN RAGU RECIPE - WHITNEYBOND.COM
From whitneybond.com
5/5 (1)Total Time 4 hrs 10 minsCategory Main CourseCalories 231 per serving
JUSTIN SMILLE’S CHICKEN THIGH RAGù WITH PAPPARDELLE ...
From robbydogcooks.com
- In a small bowl, combine the porcini mushrooms and sugar, cover with hot water and let the mushrooms soak for 30 minutes or until the mushrooms have soften.
- Meanwhile, in the food processor, combine the onions, fennel, celery, carrot and garlic and pulse until finely chopped.
- In a large, heavy casserole pot, heat the oil over a moderate heat. Add the pancetta, stirring until browned. Using a slotted spoon, remove the pancetta and set aside.
- Season the whole chicken thighs with salt and pepper and add to the casserole. Cook over a moderately high heat until golden brown. Transfer the chicken to a platter.
- Add the chopped vegetables, a generous pinch each of salt and pepper to the casserole. Cook over a low heat until the vegetables are softened, the liquid is evaporated and the vegetables are just starting to brown.
- Add the vinegar and cook over a moderate heat until almost evaporated. Add the wine and cook, stirring until reduced by half. Add the stock and pasta and bring to the boil.
- Return the chicken thighs to the casserole. Cover partially and simmer over low heat until the chicken is tender: about an hour.
- Transfer the chicken to a platter and let cool slightly. Shred the chicken and stir into the sauce with the olives and pancetta. Season and reduce until you have a ragù consistency.
- Cook the papperdelle al dente, drain well and toss gently with ragù. Serve with the freshly grated cheese.
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