Benefits: This comforting chicken ragù combines protein-rich chicken with fennel, peas, herbs, and olive oil. Chicken provides protein, zinc, and B vitamins that support normal skin renewal, while peas contribute vitamin C and plant-based antioxidants. Fennel provides vitamin C and protective phytonutrients, and olive oil supplies monounsaturated fats that help support the skin's natural moisture barrier.
Skin Concern: Dry Skin
Prep Time: 20 minutes | Cook Time: 1 hour 15 minutes | Serves: 6
Ingredients:
For the Chicken Ragù:
- 2 tbsp extra virgin olive oil
- 4 oz pancetta or thick-cut bacon, finely chopped
- 2 lbs bone-in, skin-on chicken thighs
- Sea salt and freshly ground black pepper
- 1 large yellow onion, finely diced
- 1 large fennel bulb, cored and finely diced
- 4 cloves garlic, minced
- 6 sprigs fresh thyme
- 1/2 tsp crushed red pepper flakes, optional
- 3/4 cup dry white wine
- 2 cups low-sodium chicken broth, plus more as needed
- 1/2 cup whole milk
- 1 cup fresh or frozen peas
- 1 tsp fresh lemon zest
- 2 tbsp chopped fresh parsley
For the Pasta:
- 12 oz pappardelle
- 2 tbsp unsalted butter
- 3/4 cup freshly grated Parmigiano-Reggiano, plus more for serving
- 1/2–1 cup reserved pasta water
- Fresh fennel fronds, for garnish
Instructions:
- Crisp the Pancetta: Heat the olive oil in a Dutch oven or deep skillet over medium heat. Add the pancetta and cook until browned and crisp. Transfer to a plate, leaving the rendered fat in the pan.
- Brown the Chicken: Season the chicken thighs with salt and black pepper. Increase the heat to medium-high and place them skin-side down in the pan. Sear until deeply golden, then turn and brown the second side. Transfer to a plate.
- Cook the Fennel: Reduce the heat to medium. Add the onion and fennel and cook for 7–8 minutes, scraping up the browned bits as the vegetables soften and begin to caramelize.
- Add the Aromatics: Stir in the garlic, thyme, and red pepper flakes and cook for about 1 minute until fragrant.
- Deglaze: Pour in the white wine, scraping the bottom of the pan to release the browned bits. Simmer until the wine has reduced by about half.
- Braise the Chicken: Return the pancetta and chicken to the pot. Pour in the chicken broth and bring to a gentle simmer. Partially cover and cook over medium-low heat for 40–50 minutes, until the chicken is tender.
- Shred the Chicken: Transfer the chicken to a cutting board and allow it to cool slightly. Remove and discard the skin and bones, then finely shred the meat.
- Reduce the Ragù: Remove the thyme stems. Stir the milk into the braising liquid and simmer uncovered for 8–10 minutes until the sauce reduces and becomes slightly creamy.
- Finish the Ragù: Return the shredded chicken to the pot and stir in the peas. Cook just until the peas are tender. Add the lemon zest and season with salt and freshly ground black pepper.
- Cook the Pappardelle: Bring a large pot of salted water to a boil and cook the pappardelle until just shy of al dente. Reserve 1 cup of pasta water before draining.
- Bring It Together: Add the pappardelle to the ragù along with the butter, Parmesan, and about 1/2 cup of pasta water. Toss over medium-low heat until the pasta is glossy and thoroughly coated, adding additional pasta water as needed.
- Serve: Fold in the parsley and divide among bowls. Finish with freshly grated Parmesan, fennel fronds, and black pepper.
Shopping Tips:
- Chicken: Bone-in, skin-on chicken thighs develop a richer braising liquid and remain tender during the longer cooking process.
- Fennel: Choose a firm, pale bulb with fresh green fronds. Save the fronds to garnish the finished pasta.
- Pappardelle: Wide pasta ribbons are ideal for capturing the shredded chicken and creamy ragù.
- Parmigiano-Reggiano: Purchase a wedge and grate it just before cooking for better flavor and melting.
- White Wine: Choose a dry white wine such as Pinot Grigio or Sauvignon Blanc rather than a sweet variety.
Cooking Tips:
- Take time to properly brown the chicken and fennel. The caramelized bits left in the pan provide much of the savory depth in this tomato-free ragù.
- Keep the chicken at a gentle simmer rather than a rapid boil so it becomes tender without turning tough.
- Shred the chicken relatively finely so it becomes incorporated throughout the sauce.
- Add the peas near the end of cooking to preserve their bright color and slightly sweet flavor.
- Don't skip the reserved pasta water. Its starch helps the butter, Parmesan, milk, and braising liquid emulsify into a silky sauce.
- Finish the pasta in the ragù rather than simply spooning the sauce over it. This allows the pappardelle to absorb more flavor.
- The ragù can be prepared a day ahead and refrigerated, then gently reheated before adding freshly cooked pasta.
Tender shredded chicken, sweet fennel, pancetta, peas, Parmesan, and herbs come together in a silky white wine ragù that clings beautifully to wide ribbons of pappardelle. It's rich and comforting without relying on a traditional tomato-based sauce, while fresh lemon and fennel provide just enough brightness to balance the dish.
