Chicken Ragu With Pappardelle

18 ingredients
7 steps

Ingredients

  • 1/4 cup flour, seasoned with salt and pepper
  • 3 lbs bone-in chicken pieces
  • 2 tbsp olive oil
  • 1 None onion, chopped
  • 4 cloves garlic, crushed
  • 4 oz pancetta, thinly sliced
  • 4 oz mushrooms, thickly sliced
  • 3/4 cup white wine
  • 2 tbsp balsamic vinegar
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • None None Several sprigs of fresh parsley (tie fresh herbs together if you like so they are easier to remove)
  • 2 1/2 cups tomato puree
  • 1/3 cup black olives
  • 1 3/4 lbs fresh pappardelle pasta (or 1 1/4 lbs dried pasta)
  • 1/3 cup shaved or grated Parmesan cheese

Directions

  1. 1
    Place seasoned flour in a plastic bag. Add chicken pieces one at a time, shaking well to lightly coat in flour.
  2. 2
    Heat the oil in a large skillet on medium-high heat. Brown the chicken on both sides. Remove from pan.
  3. 3
    Add the onion, garlic and pancetta. Cook on medium-low heat for at least 10 mins until onions are soft and turning a caramel color.
  4. 4
    Add mushrooms and cook until they begin to soften (use a little more oil if required). Add the wine, balsamic vinegar, and dried and fresh herbs; simmer for 2-3 mins. Add the tomato puree and olives and return the chicken to the pan.
  5. 5
    Cover and simmer for 45-50 mins. Remove pan from heat. Using two forks, strip the chicken from the bones; discard bones and skin (do this with the chicken still in the pan so you don't lose lots of sauce moving it to a board). Remove and discard the stalks from the fresh herbs. Season the ragu with salt and pepper.
  6. 6
    Meanwhile, cook the pasta in large saucepan of boiling salted water according to the package directions. Drain pasta, reserving 1/2 cup of the pasta cooking water. Add some of the water to the ragu as needed to give a gloss to the sauce and loosen it if it has become too thick.
  7. 7
    Serve ragu spooned over the pasta. Top with Parmesan cheese.

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