Chicken Ragu With Pappardelle Recipe

Name: Chicken Ragu With Pappardelle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Place seasoned flour in a plastic bag. Add chicken pieces one at a time, shaking well to lightly coat in flour.
2
Heat the oil in a large skillet on medium-high heat. Brown the chicken on both sides. Remove from pan.
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
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
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
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
Serve ragu spooned over the pasta. Top with Parmesan cheese.

1460

kcal

Calories

Fat

160

Carbs

138

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/4 cup flour, seasoned with salt and pepper, 3 lbs bone-in chicken pieces, 2 tbsp olive oil, 1 None onion, chopped, and more.

Yes, Chicken Ragu With Pappardelle falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Ragu With Pappardelle

How did you like this recipe?

Frequently Asked Questions