Chicken Ragu with Pappardelle

Chicken Ragu with Pappardelle ingredients

• 2.5 lbs (about 8-10 thighs) Boneless, skinless chicken thighs
• 3 tbsp Olive oil
• 4 oz, diced Pancetta or bacon
• 1 large, chopped Yellow onion
• 2 medium, peeled and diced Carrots
• 2 , diced Celery stalks
• 4 cloves, minced Garlic
• 1 cup Dry red wine (e.g., Chianti or Merlot)
• 28 oz can Crushed tomatoes
• 2 tbsp Tomato paste
• 2 cups Chicken broth
• 2 sprigs Fresh rosemary
• 4 sprigs Fresh thyme
• 1 Bay leaf
• 1.5 tsp Salt
• 0.75 tsp Black pepper
• 1 lb Pappardelle pasta
• for serving Freshly grated Parmesan cheese
• for garnish, chopped Fresh basil or parsley

How to make Chicken Ragu with Pappardelle

1. Pat chicken thighs dry thoroughly with paper towels. Season generously with 1.5 tsp salt and 0.75 tsp black pepper on all sides.
2. Heat 2 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add chicken thighs in a single layer without crowding (work in batches if necessary) and sear for 5-7 minutes per side until deeply browned. Remove the chicken from the pot and set it aside on a plate.
3. Add the diced pancetta (or bacon) to the pot and cook over medium heat for 5-7 minutes until crispy. Remove the pancetta with a slotted spoon and set aside with the chicken. Drain off all but 1 tbsp of fat from the pot. Add the chopped onion, carrots, and celery (mirepoix) to the pot and cook for 8-10 minutes, stirring occasionally, until softened and lightly golden.
4. Stir in the 4 minced garlic cloves and cook for 1 minute until fragrant. Add 2 tbsp tomato paste and cook, stirring constantly, for 2 minutes, allowing it to slightly darken and deepen in flavor.
5. Pour in 1 cup dry red wine, scraping the bottom of the pot with a wooden spoon to loosen any browned bits. Let the wine reduce by half, about 3-5 minutes, until slightly syrupy.
6. Return the seared chicken thighs to the pot. Add the 28 oz can of crushed tomatoes, 2 cups chicken broth, 2 sprigs fresh rosemary, 4 sprigs fresh thyme, and 1 bay leaf. Bring the mixture to a gentle simmer.
7. Reduce the heat to low, cover the pot, and simmer for at least 1.5 to 2 hours, or until the chicken is fork-tender and easily shreds. Stir occasionally to prevent sticking and ensure even cooking.
8. Carefully remove the chicken thighs from the ragu and place them on a cutting board. Discard the herb sprigs and bay leaf from the sauce. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot and stir it into the ragu. Taste and adjust seasoning with additional salt and pepper as needed.
9. While the ragu is finishing, bring a large pot of generously salted water to a rolling boil. Add 1 lb pappardelle pasta and cook according to package directions until al dente. Reserve about 1 cup of the starchy pasta cooking water before draining.
10. Add the drained pappardelle to the ragu, along with a splash or two of the reserved pasta water if the sauce is too thick, and toss gently to combine all ingredients, ensuring the pasta is well coated. Serve immediately, garnished with the crispy pancetta, freshly grated Parmesan cheese, and chopped fresh basil or parsley.

More recipes you might like

Browse related collections

Cook smarter with Recipe Genius

Generate recipes, build meal plans, and create shopping lists with Recipe Genius.