Recipe by Silvia Baldini— This creamy chicken ragù is easy to make and boasts remarkable depth thanks to the flavors of an Italian-style soffritto made with onions, carrots, celery, and parsley.
| Servings | Prep Time |
| 6 people | 30 minutes |
| Cook Time | Passive Time |
| 50 minutes | 1 and 45 minutes |
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Recipe by Silvia Baldini— This creamy chicken ragù is easy to make and boasts remarkable depth thanks to the flavors of an Italian-style soffritto made with onions, carrots, celery, and parsley.
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Ingredients
- 2 tablespoons olive oil
- 4 ounces pancetta or guanciale, finely chopped
- 2 medium garlic cloves
- 2 pound bone-in, skin-on chicken thighs
- 1 teaspoon sea salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- 1 1/2 cups soffritto
- 6 tablespoons dry white wine
- 2 cups organic chicken stock
- 2 leaves leek (from 1 leek) or 2 scallions
- 2 springs rosemary
- 1 leaf fresh bay
- 1/2 cup heavy cream
- 1 cup cups frozen sweet peas, thawed
- 12 ounces uncooked dried fettuccine pr 16 ounces fresh fettuccine
- 1 1/2 ounces Parmesan cheese, grated about 1/3 cup
- 1 1/2 tablespoons unsalted butter
- 1 teaspoon lemon zest
- 2 tablespoons chopped fresh flat-leaf parsley
Servings: people
Instructions
- Heat oil in a large Dutch oven over medium. Add pancetta; cook, stirring often, until fat has rendered, about 5 minutes. Using a slotted spoon, transfer pancetta to a plate, reserving drippings in Dutch oven. Add garlic to Dutch oven; increase heat to medium-high. Sprinkle chicken all over with salt and pepper. Working in batches if needed, add chicken, skin side down, to Dutch oven. Cook until golden brown on both sides, about 6 minutes. Transfer chicken thighs to a plate.
- Reserve garlic and 2 tablespoons drippings in Dutch oven; discard remaining drippings. Add sofrito and wine; bring to a simmer over medium. Cook, stirring and scraping up browned bits, until mixture is reduced by half, about 3 minutes. Return chicken to Dutch oven in a snug single layer; add stock, ensuring chicken is barely covered. Return mixture to a simmer over medium. While mixture comes to a simmer, bundle together leek leaves, rosemary sprigs, thyme sprigs, and bay leaf; secure with kitchen twine, and add to Dutch oven. Reduce heat to medium-low; cover and cook until chicken is tender, 45 minutes to 1 hour.
- Remove Dutch oven from heat. Transfer chicken to a cutting board; partially cover Dutch oven. Let chicken and sauce stand 10 minutes. Skim and discard fat from sauce; remove and discard garlic cloves and leek-herb bundle. Stir reserved pancetta into sauce. Remove and discard skin and bones from chicken; finely shred chicken meat.
- Stir cream into sauce. Cook over medium-high, stirring occasionally, until sauce is reduced by nearly half and has slightly thickened, 8 to 12 minutes. Stir peas and shredded chicken into sauce; cook until peas are just tender, about 2 minutes. Season with salt and pepper to taste. Remove from heat, and cover to keep warm.
- Cook pasta according to package directions; drain pasta, reserving 1/2 cup cooking liquid.
- Add pasta, Parmesan, butter, and lemon zest to sauce. Stir to combine, adding splashes of reserved cooking liquid as needed to form a creamy sauce. Sprinkle with parsley. Serve in large bowls.
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