Pappardelle With Chicken Ragù Fennel And Peas Food

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PAPPARDELLE WITH CHICKEN RAGù, FENNEL, AND PEAS



Pappardelle with Chicken Ragù, Fennel, and Peas image

You'll still get that velvety consistency from this lighter ragù, but this recipe won't take you all day to make.

Provided by Andy Baraghani

Categories     Bon Appétit     Pasta     Spring     Pea     Bacon     White Wine     Fennel     Milk/Cream     Parmesan     Thyme     Chicken     Dinner

Yield 4 servings

Number Of Ingredients 15

2 tablespoons olive oil
6 ounces bacon, thinly sliced
1 1/2 pounds skin-on, bone-in chicken thighs (about 6 total)
Kosher salt
2 medium onions, finely chopped
1 fennel bulb, finely chopped, plus 1/4 cup coarsely chopped fronds
6 sprigs thyme
1/2 cup dry white wine
1/2 cup whole milk
1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed
Freshly ground black pepper
12 ounces fresh (or dried) pappardelle
2 tablespoons unsalted butter, cut into pieces
1/2 cup finely grated Parmesan, plus shaved for serving
2 tablespoons finely chopped parsley

Steps:

  • 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 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.
  • 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 1 cup pasta cooking liquid.
  • Add pasta, butter, 1/2 cup grated Parmesan, and 1/2 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.
  • Divide pasta among bowls. Top with fennel fronds and shaved Parmesan.
  • Do Ahead
  • Ragù can be made 2 days ahead. Let cool; cover and chill. Reheat gently before using.

CHICKEN WITH CHICKPEA AND TOMATO RAGU



Chicken with Chickpea and Tomato Ragu image

Provided by Giada De Laurentiis

Categories     main-dish

Time 50m

Yield 2 to 4 servings

Number Of Ingredients 14

2 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1/4 cup olive oil
1/2 onion, sliced into half-moons
2 cloves garlic, peeled and sliced
1 small fennel, trimmed and sliced
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder, plus more to taste (garlic salt would also work here)
One 28-ounce can whole San Marzano tomatoes
1 teaspoon red wine vinegar or apple cider vinegar
One 15-ounce can chickpeas, drained and rinsed
1 to 2 tablespoons unsalted butter
1/3 cup torn basil leaves
Freshly grated Parmesan, if desired

Steps:

  • Toss the chicken breasts with the salt, pepper and 1 tablespoon olive oil in a small bowl. Set aside.
  • Heat a medium Dutch oven over medium heat. Add 2 tablespoons olive oil to the pan and heat an additional 30 seconds. Add the onion, garlic and fennel to the hot pan. Season with salt and stir with a wooden spoon to combine. Cook, stirring often, until the vegetables are beginning to soften and are fragrant, about 3 minutes. Add the oregano and garlic powder to the vegetables and stir to combine. Continue to cook until the vegetables are translucent and beginning to brown slightly, another 3 to 4 minutes. Add the tomatoes to the pan along with the vinegar. Bring the mixture to a simmer. Reduce the heat to maintain a gentle simmer. Using the back of a wooden spoon, crush the tomatoes into medium-sized pieces. Simmer for 10 minutes while you start the chicken.
  • Meanwhile, heat a medium skillet over medium-high heat. Add the remaining tablespoon olive oil and heat an additional 30 seconds. Add the chicken to the hot skillet and cook, undisturbed, until deep golden brown, 3 to 4 minutes. Flip the chicken and cook until the chicken is evenly browned on both sides, an additional 3 to 4 minutes. Carefully ladle the tomato mixture over and around the chicken, then reduce the heat to maintain a gentle simmer and continue to cook for an additional 5 minutes. Stir in the chickpeas and butter and cook to heat through, 2 more minutes. Did you taste it? Season with additional salt, garlic powder or garlic salt if needed. Stir in the basil and serve topped with Parmesan, if desired.

PAPPARDELLE WITH CHICKEN AND MUSHROOM RAGù



Pappardelle with Chicken and Mushroom Ragù image

Provided by Maggie Ruggiero

Categories     Chicken     Mushroom     Pasta     Tomato     Quick & Easy     Father's Day     Dinner     Fall     Family Reunion     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 11

6 ounces cremini mushrooms
3 garlic cloves
1/4 cup extra-virgin olive oil
1 1/4 pounds skinless boneless chicken thighs, cut into 1/2-inch pieces
1 small onion, chopped
3/4 teaspoon chopped rosemary
3 tablespoons balsamic vinegar
1 (28-ounce) can whole tomatoes in juice
1/2 pound dried pappardelle
5 ounces baby arugula (about 8 cups)
Accompaniment: Grated Parmigiano-Reggiano

Steps:

  • Pulse mushrooms and garlic in a food processor until finely chopped.
  • Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until just golden, about 3 minutes. Transfer with a slotted spoon to a bowl.
  • Reduce heat to medium and cook onion, stirring occasionally, until softened, about 3 minutes.
  • Add mushroom mixture, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring constantly, until beginning to brown, about 4 minutes.
  • Add vinegar and cook until evaporated. Add chicken and tomatoes (with juice), then simmer, breaking up tomatoes with a spoon and stirring occasionally, until sauce is just thickened, about 15 minutes.
  • Meanwhile, cook pappardelle in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente.
  • Add arugula to sauce and stir until wilted. Stir in drained pasta and cook 1 minute.

PAPPARDELLE WITH CHICKEN, MUSHROOMS, & WINE



Pappardelle With Chicken, Mushrooms, & Wine image

A rich chicken dish full of wonderful flavor's and texture. Do not pass this one up. From Cuisine at Home.

Provided by HelenG

Categories     Rabbit

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 17

1 lb mushroom, quartered
1/2 cup dry red wine
1/2 cup flour
1 teaspoon salt
fresh ground pepper
4 lbs whole chickens or 4 lbs rabbit, cut up, washed and dried
2 tablespoons butter
2 tablespoons extra virgin olive oil
4 ounces pancetta or 4 ounces bacon, diced
1 medium red onion, diced
1/2 lb fennel bulb, bulb only, cut into strips
1 teaspoon garlic, minced
1/2 cup dry red wine
1 tablespoon minced fresh sage leaf
cooked mushroom, with liquid
2 tablespoons balsamic vinegar
1 lb pappardelle noodles

Steps:

  • Preheat oven to 325°F.
  • Saute mushrooms in butter in a large ovenproof saute pan over med-high heat, stirring frequently. When they soften and give off liquid, reduce heat to med, cook until liquid evaporates.
  • Stir in the first 1/2 cup of red wine. increase the heat to high and boil until most of the wine evaporates, remove and set aside. wipe out pan and return it to the stove top.
  • Brown the chicken in butter and oil(may need to do this in batches) in the saute pan over med heat, remove and set aside.
  • Saute the pancetta in the pan drippings, cooking until it begins to brown. add the onion and fennel, cooking until the onion softens and fennel begins to brown. Stir in garlic and cook 2-3 minutes more. Increase heat to high and stir in the next 1/2 cup wine and sage. Remove from heat and add the sauteed mushrooms.
  • Return the chicken to the pan, cover tightly, transfer to the oven and bake until the meat is tender and the internal temp is 170°F, about 40 minutes. Remove from heat oven and stir in vinegar.
  • While chicken is in the oven prepare papardelle according to package directions; drain.
  • Serve parpardelle with chicken and mushroom sauce.

Nutrition Facts : Calories 674.9, Fat 32.4, SaturatedFat 9.7, Cholesterol 162.5, Sodium 448.1, Carbohydrate 53.4, Fiber 3.8, Sugar 3.6, Protein 36.3

CHICKEN RAGù WITH FENNEL



Chicken Ragù With Fennel image

This is a simplified riff on a popular recipe that the food editor Andy Baraghani developed for Bon Appétit magazine. It's a velvety ragù that relies on chicken thighs, bacon and onions for flavor. It takes a couple of steps - browning the chicken, letting it cool after it braises and then shredding it - but it is not too challenging for a weeknight. The recipe is versatile. Over egg noodles, it serves six for dinner, but it can also make a nice dinner for two or four. The leftovers freeze well, or can turn into a filling for hand pies, which are terrific tucked into lunchboxes the next day.

Provided by Kim Severson

Categories     dinner, poultry, sauces and gravies, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 14

2 tablespoons olive oil
6 ounces bacon, thinly sliced crosswise
6 bone-in chicken thighs (about 1 3/4 pounds)
Kosher salt
1 medium onion, finely chopped (about 1 cup)
1 bulb fennel, cored and finely chopped
6 sprigs fresh thyme
1/2 cup dry white wine
Pasta (optional)
1/2 cup whole milk
Ground black pepper
2 tablespoons unsalted butter
1/2 cup grated Parmesan, plus more for serving
2 tablespoons chopped parsley

Steps:

  • Put the oil in a wide saucepan or deep skillet that will fit six thighs snugly and turn the heat to medium. Add the bacon and cook it until it's crisp, 5 to 6 minutes, then, using a slotted spoon, transfer it to a small bowl.
  • Sprinkle the chicken generously with salt. Turn the heat to medium-high and add the chicken, skin-side down, to begin to brown. After 3 or 4 minutes, turn it and cook for another 3 minutes. Transfer the chicken to a plate and pour off all but 3 tablespoons of the fat.
  • Add the onion and fennel and sprinkle with 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables are soft and just starting to turn golden, 6 to 7 minutes. Add the thyme and cook for another minute or so.
  • Pour in wine and simmer, stirring and scraping up any browned bits in the bottom of the pan. Reduce the wine by half, 2 to 3 minutes.
  • Add the bacon and then the chicken with any accumulated juices, skin-side up, keeping the thighs in a single layer. Pour in enough water to almost cover the chicken.
  • Bring to a simmer and then turn the heat down so the liquid is bubbling very gently. Partially cover with a lid, setting it so some steam can escape. Cook until the chicken is tender, about 45 minutes.
  • Remove the chicken to a plate and set aside to cool. Once you can handle it, remove the bones and skin and shred the chicken by hand.
  • If you are serving the ragù over pasta, get your water going: Bring a large pot of salted water to a boil. Cook the pasta according to package directions, reserving 1 cup pasta water before draining.
  • Add milk to the pan and turn the burner to medium-high. Cook, stirring occasionally to prevent sticking, until sauce is nearly reduced by half and slightly thickened, 10 to 12 minutes. Add the shredded chicken back to the pan and season with salt and pepper.
  • Stir in the butter, then the Parmesan. If serving over pasta, add some of the starchy pasta water if the sauce seems too thick.
  • Add the parsley, and toss sauce with the pasta, if using. Pass more Parmesan at the table.

PAPPARDELLE WITH LAMB RAGù



Pappardelle With Lamb Ragù image

From Food and Wine Nov 06. The "easy way" they recommend is the one here, using 'store-bought pappardelle, ground lamb and chicken stock, then top the dish with fresh ricotta and mint.

Provided by MarraMamba

Categories     One Dish Meal

Time 2h

Yield 6 serving(s)

Number Of Ingredients 19

3 tablespoons extra virgin olive oil
1 carrot, finely diced
1 onion, finely diced
1 celery rib, finely diced
1 1/2 lbs ground lamb
2 teaspoons ground coriander
1 teaspoon ground fennel
1/2 teaspoon ground cumin
1 teaspoon chopped rosemary
1 teaspoon chopped thyme
salt & freshly ground black pepper
1 tablespoon tomato paste
1/2 cup dry red wine
1 (28 ounce) can diced tomatoes
1 1/4 cups chicken stock or 1 1/4 cups low-sodium broth
3/4 lb pappardelle pasta
1 tablespoon unsalted butter
3/4 cup fresh ricotta cheese
2 tablespoons chopped mint

Steps:

  • In a large cast-iron casserole, heat 2 tablespoons of the oil. Add the carrot, onion and celery and cook over high heat, stirring occasionally, until slightly softened, 5 minutes. Add the lamb, coriander, fennel, cumin, rosemary and thyme; season with salt and pepper. Cook, stirring, until the liquid evaporates, 5 minutes. Stir in the tomato paste. Add the wine and cook until evaporated, 5 minutes. Add the tomatoes and their juices, along with the stock and bring to a boil. Cover partially and cook over moderately low heat until the liquid is slightly reduced, 25 to 30 minutes.
  • In a large pot of boiling salted water, cook the pasta until al dente. Drain, shaking well. Add the pasta to the sauce. Add the butter and the remaining 1 tablespoon of oil and toss over low heat. Serve the pasta in bowls, topped with the ricotta and mint.

Nutrition Facts : Calories 750.1, Fat 41.2, SaturatedFat 16.6, Cholesterol 105, Sodium 490.8, Carbohydrate 58.4, Fiber 5, Sugar 8.6, Protein 32.7

PAPPARDELLE WITH QUICK FENNEL RAGU



Pappardelle with Quick Fennel Ragu image

Poaching the meat is the secret behind this tender Papparadelle with Quick Fennel Ragu. Grated Parmesan and red-pepper flakes add lively flavor-and color.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Time 55m

Number Of Ingredients 10

1/4 cup extra-virgin olive oil
1 cup finely chopped onion
1 cup finely chopped fennel, plus chopped fronds for serving
Kosher salt and freshly ground pepper
1 tablespoon minced garlic (from 2 cloves)
2 tablespoons tomato paste
1 pound ground beef (85 percent lean), preferably grass-fed
1 can (28 ounces) whole peeled tomatoes, pureed
1 pound pappardelle
Grated Parmesan and red-pepper flakes, for serving

Steps:

  • Heat 2 tablespoons oil in a large, straight-sided skillet over medium-high. Add onion, fennel, and a pinch of salt. Cook, stirring, until vegetables are softened and beginning to brown, 7 to 8 minutes. Stir in garlic and tomato paste; cook 1 minute more. Add 2 cups water and beef, breaking up meat with the back of a spoon. Reduce heat to low and simmer, covered, 15 minutes. Uncover, add tomatoes, and season with salt and pepper. Increase heat to medium high; cook until sauce is thickened, 12 to 15 minutes.
  • Meanwhile, cook pasta in a large pot of salted boiling water until al dente. Drain, reserving 1 cup water. Return pasta to pot; add sauce, 1/4 cup pasta water, and remaining 2 tablespoons oil. Toss to evenly coat pasta, adding more pasta water as needed. Serve, topped with fennel fronds, cheese, and pepper flakes.

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From knifeandfish.com


20+ AUTHENTIC ITALIAN RECIPES | EATINGWELL
These authentic Italian recipes are mouth-wateringly delicious and true to the classics. Whether it's a seafood stew, a hearty pasta dish or a sweet dessert, these recipes come from Italian chefs like Fabio Viviani, Domenica Marchetti, Lidia Bastianich and more. Recipes like Macaroni with Sausage & Ricotta and Italian Rice & Peas (Risi e Bisi) are hearty and flavorful.
From yozya.strangled.net


RACHAEL'S ROTISSERIE CHICKEN RAGU WITH BACON AND PEAS
Preparation. Pull skin from chicken and remove chicken from bones. Pull or chop meat into small pieces. Heat a large pot of water to boil for pasta. Heat a large deep skillet or Dutch oven over medium-high heat, add EVOO, 2 turns of the pan, add pancetta or bacon and render 2-3 minutes, add fennel and onions and soften a few minutes, add garlic ...
From rachaelrayshow.com


OPUS RESTAURANT & LOUNGE - SARASOTA, FL | OPENTABLE
Founded in 2021, Opus Restaurant and Lounge is already known for elevating the way people eat and enjoy food. Some of our house specialties include, House-made Pappardelle, with a Short Rib Ragu, Cioppino with filled with fresh seafood, Steak & Frites, House made Ricotta Gnudi and Grilled Octopus ...
From opentable.co.uk


10 BEST CHICKEN PAPPARDELLE RECIPES - YUMMLY
Burst Tomato Pappardelle with Zucchini, Sweet Corn, and Pan-Fried Chicken Pinch of Yum. zucchini, minced garlic, heavy cream, flour, sweet corn, extra virgin olive oil and 8 more. Parmesan cheese, crushed tomatoes, bacon, carrots, chicken broth and 9 more.
From yummly.com


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