Chicken Thigh RagÙ With Pappardelle Recipes

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CHICKEN RAGù WITH FENNEL



Chicken Ragù With Fennel image

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

2 tablespoons olive oil
6 ounces bacon, thinly sliced crosswise
6 bone-in chicken thighs (about 1 3/4 pounds)
Kosher salt
1 medium onion, finely chopped (about 1 cup)
1 bulb fennel, cored and finely chopped
6 sprigs fresh thyme
1/2 cup dry white wine
Pasta (optional)
1/2 cup whole milk
Ground black pepper
2 tablespoons unsalted butter
1/2 cup grated Parmesan, plus more for serving
2 tablespoons chopped parsley

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



Pappardelle with Creamy Chicken Sauce image

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

1 tablespoon extra-virgin olive oil
7 boneless, skinless chicken thighs, cut into 1-inch pieces (2 pounds total)
Coarse salt and ground pepper
1 medium yellow onion, diced medium
2 garlic cloves, minced
2 cups heavy cream
1 pound pappardelle

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



Pappardelle with Chicken Ragù, Fennel, and Peas image

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

2 tablespoons olive oil
6 ounces bacon, thinly sliced
1 1/2 pounds skin-on, bone-in chicken thighs (about 6 total)
Kosher salt
2 medium onions, finely chopped
1 fennel bulb, finely chopped, plus 1/4 cup coarsely chopped fronds
6 sprigs thyme
1/2 cup dry white wine
1/2 cup whole milk
1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed
Freshly ground black pepper
12 ounces fresh (or dried) pappardelle
2 tablespoons unsalted butter, cut into pieces
1/2 cup finely grated Parmesan, plus shaved for serving
2 tablespoons finely chopped parsley

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



Meaty Chicken Ragù image

A great hearty meat sauce made with inexpensive chicken thighs.

Provided by Deborah Mele

Categories     Sauces

Time 2h15m

Number Of Ingredients 13

6 Skinless Chicken Thighs
2 Tablespoons Olive Oil
1 Small Onion, Chopped
3 Cloves Garlic, Minced
1 Celery Stalk, Chopped
2 Carrots, Peeled And Chopped
1 Cup Dry White or Red Wine
1 (28 oz) Can Chopped Tomatoes
1 Teaspoon Dried Oregano
1/4 Cup Fresh Chopped Parsley
Salt & Pepper
Pinch Of Red Pepper Flakes
1 Pound Fresh Pasta (Pappardelle or Fettuccine)

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

HOME



Home image

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

2 Tbsp olive oil
1 kg skinless chicken thigh fillets, trimmed
1 onion, finely chopped
1 carrot, peeled, finely chopped
100 g sliced pancetta, finely chopped
3 cloves garlic, crushed
1 Tbsp finely chopped fresh rosemary
⅓ cup tomato paste
¾ cup dry red wine
1 cup chicken stock
salt and pepper to taste
500 g dried pappardelle pasta

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



CHICKEN THIGH RAGÙ WITH PAPPARDELLE image

Categories     Chicken

Yield 6 Servings

Number Of Ingredients 23

F&W
1/2 ounce dried porcini mushrooms
1 tablespoon sugar
1 red onion, chopped
1 fennel bulb-halved, cored and chopped
1 celery rib, chopped
2 carrots, chopped
4 garlic cloves, chopped
1 tablespoon extra-virgin olive oil
1/2 pound pancetta or bacon, cut into 1/4-inch dice
2 pounds skinless bone-in chicken thighs, fat trimmed
Kosher salt
Freshly ground pepper
1 tablespoon finely chopped rosemary
1 tablespoon finely chopped sage
1 tablespoon tomato paste
1/4 cup sherry vinegar
3/4 cup dry white wine
2 cups chicken stock or low-sodium broth
1 cup tomato sauce
1/2 cup pitted kalamata olives, halved
3/4 pound fresh pappardelle or dried
Freshly grated Parmigiano-Reggiano cheese, for serving

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



Linguine with Chicken Ragu image

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h

Yield 6 servings

Number Of Ingredients 19

2 tablespoons olive oil
6 boneless skinless chicken thighs, finely chopped
Salt and freshly ground pepper
1/2 cup finely chopped shallots
1 tablespoon minced garlic
2/3 cup dry white wine
2 teaspoons finely chopped fresh rosemary leaves
4 cups Marinara Sauce, recipe follows
1 pound linguine
1/2 cup freshly grated Parmesan
1/2 cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
Two 32-ounce cans crushed tomatoes
2 dried bay leaves

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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PAPPARDELLE WITH CHICKEN RAGù, FENNEL, AND PEAS RECIPE ...
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  • 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.
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  • Meanwhile, in the food processor, combine the onions, fennel, celery, carrot and garlic and pulse until finely chopped.
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