Pappardelle al Ragù di Pollo

A rich and comforting Italian chicken ragù that’s perfect for Sunday dinners. This recipe serves about 6 people and features tender, slow-simmered chicken in a deeply flavorful sauce made with aromatic vegetables, herbs, and red wine.

Ingredients

For the ragù

• 3 whole chicken legs (thigh + drumstick)
• Salt and freshly ground black pepper
• 3-4 tbsp good quality olive oil
• 3-4 ribs celery, finely chopped
• 3-4 carrots, finely chopped
• 2 medium onions, finely chopped
• 2 garlic cloves, minced
• 1 tbsp fresh parsley, finely chopped
• 1 tsp fresh sage, finely chopped (or ½ tsp dried)
• 2 tbsp tomato paste
• 1 cup (240 ml) dry red wine
• 1 cup (240 ml) chicken broth (more if needed)

To serve

• 500-600 g fresh pappardelle (or pasta of choice)
• Freshly grated Parmesan cheese
• Extra olive oil (optional)

Instructions

1. Brown the chicken

1. Pat the chicken legs dry and season generously with salt and pepper.
2. Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium heat.
3. Brown the chicken on all sides until golden (about 8-10 minutes total).
4. Remove from the pot and set aside.

2. Make the soffritto

1. In the same pot, add celery, carrot, onion, and garlic.
2. Cook gently over medium-low heat for 8-10 minutes, stirring occasionally.
3. Add parsley and sage.
4. Cook until vegetables are soft, fragrant, and slightly sweet.

3. Build the sauce

1. Stir in the tomato paste and cook for 2 minutes, stirring constantly.
2. Add the red wine and simmer for 3-5 minutes to cook off the alcohol.
3. Pour in the chicken broth and bring to a gentle simmer.

4. Slow simmer

1. Return the chicken legs to the pot.
2. Cover and simmer on low heat for about 1½ hours, until the chicken is very tender.

5. Shred & finish

1. Remove the chicken from the pot.
2. Let it cool slightly, then shred the meat from the bones (discard skin and bones).
3. Meanwhile, simmer the sauce uncovered for about 15 minutes to thicken.
4. Return the shredded chicken to the sauce.
5. Taste and adjust seasoning with salt and pepper.

The ragù should be rich, slightly thick, and deeply savory.

6. Serve

1. Cook the pappardelle in boiling water until al dente.
2. Serve the pappardelle on a plate, adding the ragù on top.
3. Finish with freshly grated Parmesan and a drizzle of olive oil.

Notes & Variations

• Works beautifully with tagliatelle, rigatoni, or even creamy polenta.
• You can substitute half the chicken broth with crushed tomatoes for a more tomato-forward version.
• This ragù tastes even better the next day.
• Also delicious served over potatoes, rice, or with crusty bread.