Chicken Ragu with Pappardelle

A ragu is normally thought of as a red sauce with beef, but there are many different types of ragu - this one is chicken. 

This lovely Italian recipe is comfort food at its best. Cooked gently for about an hour, the chicken is meltingly soft in the creamy, delicious sauce that clings to the pasta. One of my firm favourites!

Ingredients:   (Serves 2)   

1 tbsp. olive oil
2 chicken breasts, skin removed
3 rashers streaky bacon
1 small onion, very finely chopped
1 small carrot, very finely chopped
2 bay leaves
1 sprig rosemary
3 cloves garlic, minced
good pinch chilli flakes
125ml white wine
200ml chicken stock (made with a cube is fine)
150ml crème fraiche
salt & pepper (to taste)
grated parmesan (to serve)
chopped fresh parsley (to serve)

Method:

Heat the oil in a pan and season the chicken with a little salt and pepper. Add the chicken breasts and the bacon. Cook on a medium high heat and when the bacon is crisp and the chicken browned (but not cooked through), remove from the pan and set to one side on a plate. Add the onion, carrot and herbs to the pan and turn the heat down a little to sauté until vegetables are tender. Now add the garlic and chilli flakes and cook for another minute.

Turn up the heat a little and add the wine to the pan - boil to cook off the alcohol for a minute or two. Now put the chicken and bacon back in the pan with the stock and bring to a boil. Turn the heat to a low simmer and leave, uncovered, for about an hour, or until the stock has mostly reduced and the chicken is fall apart tender. Add a little more stock if beginning to look too dry.

Remove the chicken from the pan and shred with two forks. Put the chicken back into the sauce along with the crème fraiche. Stir and heat through gently, checking to see if you need more salt or pepper (the bacon is probably enough salt).

Cook the pasta until al dente and drain. Add the pasta to the sauce and toss well. Garnish with the parsley and parmesan and enjoy!