Sunday Chicken Pasta Ragu Fennel & Peas

Name: Sunday Chicken Pasta Ragu Fennel & Peas
Total time: 90 min
Ingredients: 2 tbsp olive oil; 6 boneless, skinless chicken thighs; 2 onion; 1 fennel (finenly chopped); 1 tsp fennel seeds (lightly crushed); 2 cloves garlic (minced); 150 ml white wine; 150 ml chicken stock; 100 ml single cream; 50 g unsalted butter (diced); 150 g frozen peas; 2 sprigs fresh tarragon (finely chopped); 2 tbsp flat leaf parsley (chopped); 1 lemon (zest); 300 g pappardelle pasta; 50 g Parmesan cheese (finely grated for serving); sea salt; ground black pepper

90 mins

884 cals per serving

Donal's Notes

For a simple Sunday supper that will warm up any cold Spring jaunt make a pot of this – it’s a fantastic alternative to a roast chicken and a lighter take on a traditional ragu, it’s ideal for feeding a crowd.

Equipment

Chopping knife

Measuring jug

Wooden spoon

Tongs

Large pot

Large pan

Method

Heat the olive oil in a large, wide pan set over a medium heat - cast iron is ideal here. Season the chicken thighs all over with salt, then place in the pan and cook for about 5 minutes on each side, until golden brown. Transfer to a plate.

Turn down the heat underneath the pan to low and add the onions, chopped fennel and fennel seeds to the pan. Add the lid and cook, stirring occasionally, until soft but not coloured - about 20 minutes. Turn up the heat slightly and add the garlic and cook until fragrant, about 30 seconds then pour in the wine and simmer, stirring and scraping up any brown bits, until reduced by half. Return the chicken to the pan and pour over the stock then bring to a simmer and reduce the heat to low. Partially cover with the lid and let the pan bubble away gently for about an hour until the chicken is cooked and tender.

Transfer the chicken to a plate and roughly shred the meat.

Add the cream and butter to the sauce in the pan and turn up the heat slightly. Cook, stirring occasionally to prevent sticking, until the sauce is nearly reduced by half and has slightly thickened.

Add the chicken back into the sauce and stir through the peas, tarragon and parsley and cook until the peas are just tender. Season the ragù with lemon zest, salt and plenty of pepper and keep warm while you cook the pasta.

Place a large pot of salted boiling water over a high heat and bring to the boil. Cook the pasta according to the packet instructions. Drain, reserving a little pasta cooking liquid.

Turn the heat back on underneath your sauce and add the pasta, Parmesan, and a little pasta water to the ragu, mix to coat the pasta with sauce, adding more pasta water as needed if the sauce is too thick.

Divide the pasta among bowls and top with the reserved fennel fronds and extra Parmesan.