John Myers
Pappardelle with Fennel-flavored Chicken Ragout
The perfect pappardelle with fennel-flavored chicken ragout recipe with a picture and simple step-by-step instructions.
- 3 Chicken legs; approx. 1 kg
- 1 Carrot
- 1 pole Celeriac
- 1 Onion
- 2 Garlic cloves
- 1 tbsp Olive oil
- Salt
- Pepper from the grinder
- 2 tsp Fennel seeds
- 10 g Pistachio nuts
- 50 g Pine nuts
- 2 Branches Rosemary
- 200 ml Dry red wine
- 1 Ds Chopped tomatoes, 425 ml
- 1 tsp Chicken broth instant
- 400 g Pappardelle
- Peel the carrot and clean the celery. Wash the vegetables and chop them into very small cubes. Peel the onion and garlic and also dice very finely.
- Wash the chicken drumsticks and pat dry. Heat the olive oil in a large Dutch oven. Fry the legs until golden brown on both sides. Season with salt and pepper, remove. Place the vegetables, onion and garlic in the hot frying fat and simmer over a medium heat for 6–8 minutes.
- Crush the fennel seeds, pistachios and pine nuts in a mortar. Wash rosemary, pat dry and pluck needles. Add everything to the vegetables, stir in well. Add the chicken legs again. Deglaze with red wine, add tomatoes and 200 ml water, stir in the stock and bring to the boil. then stew for about 55–60 minutes. Take out the legs and let them cool down briefly. Remove the chicken from the bones and pluck into fine pieces. Put back in the sauce and warm up. Season the ragout with salt and pepper.
- In the meantime, cook the pasta in 3–4 liters of boiling salted water (approx. 1 teaspoon of salt per liter). Drain the pasta, mix with the ragout and serve. Serve sprinkled with a few chopped pistachios.
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