Name: Chicken ragu with pappardelle
Cook time: 90 min
Total time: 90 min
Yield: 6
Ingredients: 1/4 cup plain flour, seasoned with salt and pepper; 1 medium chicken, cut into 8 pieces, or use equivalent quantity of chicken portions; 2 tablespoon olive oil; 1 onion, chopped; 4 garlic cloves, crushed; 100 gram pancetta, cut into small batons; 2 cup mushrooms, thickly sliced; 3/4 cup white wine; 2 tablespoon balsamic vinegar; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1 sprig of fresh rosemary; 1 teaspoon fresh thyme sprigs; several sprigs of fresh parsley (tie fresh herbs together if you like so they are easier to remove); 600 gram tomato passata; 1/3 cup black olives; 800 gram pappardelle pasta (570g if dried); 1/3 cup parmesan, grated or shaved

Ingredients

1/4 cup plain flour, seasoned with salt and pepper

1 medium chicken, cut into 8 pieces, or use equivalent quantity of chicken portions

2 tablespoon olive oil

1 onion, chopped

4 garlic cloves, crushed

100 gram pancetta, cut into small batons

2 cup mushrooms, thickly sliced

3/4 cup white wine

2 tablespoon balsamic vinegar

1 teaspoon dried oregano

1 teaspoon dried basil

1 sprig of fresh rosemary

1 teaspoon fresh thyme sprigs

several sprigs of fresh parsley (tie fresh herbs together if you like so they are easier to remove)

600 gram tomato passata

1/3 cup black olives

800 gram pappardelle pasta (570g if dried)

1/3 cup parmesan, grated or shaved

Method

1.Place seasoned flour in a plastic bag and add chicken pieces one at a time, shaking well to lightly coat in flour.

2.In a large frying pan or saucepan, heat the oil and brown the chicken.

3.Add the onion, garlic and pancetta and cook gently for at least 10 minutes until onions are soft and turning a caramel colour.

4.Remove chicken from pan and add mushrooms, cooking until they begin to soften (use a little more oil if required).

5.When the mushrooms have softened add the wine, balsamic vinegar, dried and fresh herbs and simmer for 2-3 minutes, then add the passata and olives and return the chicken to the pan.

6.Cover and simmer for approximately 45-50 minutes. When the chicken is cooked, remove pan from heat and, using two forks, strip the chicken from the bones and discard bones and skin (do this with the chicken still in the pan so you don’t lose lots of sauce moving it to a board). Remove and discard the stalky bits from the fresh herbs and season the ragu with salt and pepper.

7.When all the chicken has been stripped from the bones, cook the pasta according to the packet directions. Reserve ½ cup of the starchy cooking water when you drain the pasta. Add a dash of this water to the ragu to give a gloss to the sauce and loosen it if it has become too thick.

8.Serve ragu spooned over the pasta, topped with grated or shaved parmesan.

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Ingredients

Method

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