Fettuccine with White Chicken Ragù
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.
Fettuccine with White Chicken Ragù
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
6people 30minutes
Cook Time Passive Time
50minutes 1 and 45minutes
Servings Prep Time
6people 30minutes
Cook Time Passive Time
50minutes 1 and 45minutes
Ingredients
  • 2tablespoons olive oil
  • 4ounces pancetta or guanciale, finely chopped
  • 2medium garlic cloves
  • 2pound bone-in, skin-on chicken thighs
  • 1teaspoon sea salt, plus more to taste
  • 1/2teaspoon black pepper, plus more to taste
  • 1 1/2cups soffritto
  • 6tablespoons dry white wine
  • 2cups organic chicken stock
  • 2leaves leek (from 1 leek)or 2 scallions
  • 2springs rosemary
  • 1leaf fresh bay
  • 1/2cup heavy cream
  • 1cup cups frozen sweet peas, thawed
  • 12ounces uncooked dried fettuccinepr 16 ounces fresh fettuccine
  • 1 1/2ounces Parmesan cheese, gratedabout 1/3 cup
  • 1 1/2tablespoons unsalted butter
  • 1teaspoon lemon zest
  • 2tablespoons chopped fresh flat-leaf parsley
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Cook pasta according to package directions; drain pasta, reserving 1/2 cup cooking liquid.
  6. 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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