Pappardelle with Chicken Ragù, Fennel, and Peas

Ingredients for Pappardelle with Chicken Ragù, Fennel, and Peas

• 2 tablespoons olive oil

• 170g bacon, thinly sliced

• 675g skin-on, bone-in chicken thighs (about 6 total)

• Kosher salt

• 2 medium onions, finely chopped

• 1 fennel bulb, finely chopped, plus 40g coarsely chopped fronds

• 6 sprigs thyme

• 120ml dry white wine

• 120ml whole milk

• 240ml shelled fresh peas (from about 450g pods) or frozen peas, thawed

• Freshly ground black pepper

• 350g fresh (or dried) pappardelle

• 2 tablespoons unsalted butter, cut into pieces

• 80g finely grated Parmesan, plus shaved for serving

• 2 tablespoons finely chopped parsley

How to make Pappardelle with Chicken Ragù, Fennel, and Peas

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.

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.

Pour off all but 2 tablespoons 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.

Transfer chicken to a clean plate; let cool. Finely shred chicken meat; discard bones and skin.

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.

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.

Cook pasta in a large pot of salted boiling water, stirring occasionally, until very al dente. Drain, reserving 240ml pasta cooking liquid.

Add pasta, butter, 120ml grated Parmesan, and 120ml 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.

Divide pasta among bowls. Top with fennel fronds and shaved Parmesan.

Ragù can be made 2 days ahead. Let cool; cover and chill. Reheat gently before using.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.