You’ll still get that velvety consistency from this lighter ragù, but this recipe won’t take you all day to make.
Ingredients
4 servings
2
6
1½
2
1
6
½
½
1
12
2
½
2
Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Transfer chicken to a clean plate; let cool. Finely shred chicken meat; discard bones and skin.
Step 5
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.
Step 6
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.
Step 7
Cook pasta in a large pot of salted boiling water, stirring occasionally, until very al dente. Drain, reserving 1 cup pasta cooking liquid.
Step 8
Add pasta, butter, ½ cup grated Parmesan, and ½ 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.
Step 9
Divide pasta among bowls. Top with fennel fronds and shaved Parmesan.
Step 10
Do Ahead: Ragù can be made 2 days ahead. Let cool; cover and chill. Reheat gently before using.
Nutrition Per Serving
How would you rate Pappardelle with Chicken Ragù, Fennel, and Peas?
Leave a Review
Reviews (12)
Back to TopThis was fine, but heavier than I expected. Then I saw the calorie count: more than 1,000 calories per serving! Yikes. Will not be making this again.
BarbR
Washington DC
4/17/2024
We liked it a lot. Made it by the book. It could have used some kind of extra, like maybe some shiitake mushrooms. It was pretty rich. If I make again, I'll probably riff a bit. So many recipes out there though I hardly ever circle back around.
Doston
Orlando
7/16/2022
This is so deliciously satisfying. My family all loved it. This is easy enough for my family, but impressive enough for guests.
K Braun
Ontario
9/19/2021
Excellent recipe with fresh peas from the farmers market. I would use boneless chicken thighs next time. Really good!
Anonymous
milwaukee, wi
6/28/2021
One of my favourite recipes! You can use boneless chicken thighs if you want things to go a little quicker! 10/10❤️
Chloe
Montreal
11/11/2020
Delicious and unique flavor! Takes a good chunk of time, but worth it!
Anonymous
Oakland,CA
6/16/2020
This was delicious! It was a lot of work, but mainly because I made my own pasta. Will definitely make this again.
Anonymous
SW FL
6/4/2020
Used this as a template - swapped the fennel for leeks, nixed the meats - and it turned out beautifully. Doubled the butter to make up for the lack of fat. Delicious!
Manda Whi
Los Angeles
4/12/2020
This is a really good recipe. This time, I chose to put the butter and the cheese directly onto the pasta to serve them as a side dish. The combination was yummy.
Anonymous
santa cruz
5/27/2019