Chicken Thigh Ragù with Pappardelle Recipe

Ingredients

  • Freshly grated Parmigiano-Reggiano cheese, for serving
  • ¾ pound
  • ½ cup pitted Taggiasca or kalamata olives, halved
  • 1 cup tomato sauce
  • 2 cups chicken stock or low-sodium broth
  • ¾ cup dry white wine
  • ¼ cup sherry vinegar
  • + 15 more ingredients
    • 1 tablespoon tomato paste
    • 1 tablespoon finely chopped sage
    • 1 tablespoon finely chopped rosemary
    • Freshly ground pepper
    • Kosher salt
    • 2 pounds skinless bone-in chicken thighs, fat trimmed
    • ½ pound pancetta, cut into ¼-inch dice
    • 1 tablespoon extra-virgin olive oil
    • 2 garlic cloves, chopped
    • 1 carrot, chopped
    • 1 celery rib, chopped
    • 1 fennel bulb—halved, cored and chopped
    • 2 red onions, chopped
    • 1 tablespoon sugar
    • ½ ounce dried porcini mushrooms

In a small bowl, combine the porcini mushrooms with the sugar, cover with hot water and let soak until the mushrooms have softened, about 30 minutes. Drain and chop the porcini. Meanwhile, in a food processor, combine the onions, fennel, celery, carrot and garlic and pulse until very finely ch...

View full recipe at SpringPad

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