Chicken Ragu with Homemade Pappardelle

Name: Chicken Ragu with Homemade Pappardelle
Prep time: 15 min
Cook time: 140 min
Total time: 155 min
Yield: 4
Cuisine: Italian Comfort
Ingredients: 1kg Lilydale Free Range Chicken Thigh Fillets; 15g dried porcini mushrooms, rehydrated, chopped; 1 onions, finely chopped; 1 fennel bulb, halved, cored and finely chopped; 1 celery rib, finely chopped; 1 carrot, finely chopped; 2 garlic cloves, finely chopped; 1 Tbsp olive oil; Salt and pepper; 1 Tbsp fresh rosemary, finely chopped; 1 Tbsp fresh sage, finely chopped; 1 Tbsp tomato paste; 1/4 cup white wine vinegar; 3/4 cup dry white wine; 2 cups chicken stock; 1 cup tomato sauce; 1/2 cup kalamata olives, pitted; 2 cups plain flour; 3 large eggs; Pinch of salt; 1 Tbsp olive oil

15 mins Prep

140 mins Cook

4 Serves

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Every household has their version of spag bowl – this is my elevated version using a healthier protein option – chicken thigh fillets. Whilst being an easy-to-follow recipe, this dish shows technique in the kitchen and home cooks will be sure to impress their guests with this homemade pasta dish!

Chicken Ragu

1kg Lilydale Free Range Chicken Thigh Fillets
15g dried porcini mushrooms, rehydrated, chopped
1 onions, finely chopped
1 fennel bulb, halved, cored and finely chopped
1 celery rib, finely chopped
1 carrot, finely chopped
2 garlic cloves, finely chopped
1 Tbsp olive oil
Salt and pepper
1 Tbsp fresh rosemary, finely chopped
1 Tbsp fresh sage, finely chopped
1 Tbsp tomato paste
1/4 cup white wine vinegar
3/4 cup dry white wine
2 cups chicken stock
1 cup tomato sauce
1/2 cup kalamata olives, pitted

HOMEMADE PASTA

2 cups plain flour
3 large eggs
Pinch of salt
1 Tbsp olive oil

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Season the chicken with salt and pepper and sear in a hot casserole dish. Cook over, turning once, until golden brown, about 10 minutes. Transfer the chicken to a platter.
Add the chopped onion, fennel, celery, carrot and garlic, and a generous pinch of salt and pepper; cook over medium heat until softened and starting to brown, about 15 minutes.
Stir in the rosemary, sage, tomato paste and porcini mushrooms.
Turn the heat up and add the vinegar and cook until almost evaporated.
Add the wine and cook, stirring, until reduced by half. Add the stock and tomato sauce and bring to a boil.
Return the chicken thighs to the casserole along with olives. Cover partially and simmer over low heat until the chicken is very tender, about 1 hour.
Whilst cooking, make the pasta. Add flour, salt, eggs and olive to a bowl of a stand mixer with a dough hook attached. Mix on medium until a smooth dough is formed, about 10 minutes. Cover and rest for 30 minutes then dust and run your pasta through the machine to a wide pasta setting to make pappardelle.
Shred the chicken using two forks and adjust seasoning as desired.
Boil pasta in well salted water until al dente. Drain well and toss with chicken ragu to serve. Top with parmesan and fresh basil