Best 4 Chicken Ragù With Fennel Recipes

CHICKEN WITH FENNEL-CREAM SAUCE AND PENNE

Steps:

• For the chicken: Place the chicken in a pot and add the bay leaves, carrots, celery, lemons, onions, peppercorns, rosemary, thyme and some salt. Cover with water and bring to a boil. Reduce the heat to a simmer and poach the chicken for 1 hour. When the chicken is cool enough to handle, discard the skin and bones and separate the meat into bite-size pieces. Strain the stock and reserve.
• For the pasta: Meanwhile, heat the butter and EVOO in a saucepan over medium-low to medium heat. Add the fennel, garlic and onions and cook very slowly until they are very sweet and soft, 20 to 25 minutes (do not let the onions brown). Deglaze the pan with the wine, scraping up any browned bits with a wooden spoon.
• Transfer the fennel mixture to a blender or food processor and add the heavy cream and 1 cup reserved poaching liquid (or chicken stock). Puree until smooth, then return the mixture to the pot, season with salt and white pepper and simmer over low heat to thicken the sauce a little, 10 to 15 minutes. Add one-third of the chicken to the sauce and reserve the remaining chicken for another use.
• Bring a large pot of water to a boil for the pasta and season with salt. Cook the pasta until al dente. Scoop out a bit of the cooking liquid and add it to the sauce to thin it slightly. Drain the pasta, then add it to the sauce and toss to combine. Garnish the pasta with the pine nuts, cheese, fennel fronds and tarragon.

PAPPARDELLE WITH CHICKEN RAGù, FENNEL, AND PEAS

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, FENNEL AND TOMATO RAGOUT

Steps:

• Trim the green tops off the fennel and reserve. Halve, then quarter the fennel, cut out the core, then cut lengthways into slices.
• Prepare the chicken for cooking by seasoning with salt, pepper, paprika and crushed fennel seed.
• Heat the oil in a large non-stick skillet, add the chicken, then fry quickly until lightly opaque and browned for about 2 minutes. (Note the chicken will not be cooked through.) Add the fennel, onions and garlic, then stir briefly until the fennel has a bit of color - as much from cooking as from taking on the spices from the chicken bites.
• Add in the potatoes, diced roasted tomatoes, broth and a tomato paste, and bring to the boil. Cover and simmer for 15 20 minutes until the potatoes are tender to the fork but not breaking apart.
• Stir in the roasted peppers and heat through.
• Roughly chop the reserved fennel fronds, about 1 tablespoon or so, then sprinkle over the ragout. Serve in shallow bowls or plates with high lips along with crusty bread for mopping up the juices.

PAPPARDELLE WITH QUICK FENNEL RAGU

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.