Chicken Ragu With Pappardelle

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.

* Per serving · 4 servings · Values may vary.