Pappardelle With Chicken Ragù, Fennel, and Peas

Tastes great. Not the easiest thing to make. I think next week one I will shred a store bought rotisserie chicken and work with it from there to save time. I think I will just use a bit more bacon and oil to replace the chicken fat.

• Robo0425

• Camp Hill, PA

• 9/15/2020

A question: what does very al dente mean? Firm? Soft? I'm familiar with al dente but not the adjective.

• atorres437

• 2/22/2020

Meh. Not worth the 2+ hours of cooking time.

• mllnmchine

• NYC

• 1/31/2019

I thought it was good, not great. Maybe because I'm so used to ground sausage or beef in a pasta sauce, that shredded chicken reminded me more of a braised main dish. I also find that I enjoy raw fennel more, since cooking it minimizes that anise flavor. It was more of comfort dish than a new-wave, exotic one. I wouldn't repeat this one, not because it was bad, but because I've got so many new recipes to try.

• amberie

• CA

• 7/24/2018

Excellent. Totally agree with the cook who mentioned umami: if that's what you're looking for, this is not the recipe. This is more like Grandma's slow cooked sauce, with rich, comforting, basic ragu tastes. Loved it, and strongly recommend the fennel fronds. The peas and pappardelle are must haves. Only change made was to use turkey bacon, and did not add all of it back into the sauce.

• pghgrl

• brooklyn, ny

• 5/15/2018

This was wonderful. I tried it because my husband loves anything with peas. I made it the day before omitting the peas and then heated up the following night and added the peas then. I also used skinless boneless chicken thighs and used chicken broth instead of water to make up for that. I do think the servings (4) is off. I halved the recipe and it was still way to much. I think a full recipe is plenty for 6 by itself or even 8 people if served with a salad.

• loriltx

• Houston

• 3/19/2018

This was indeed hearty and tasty, and my husband especially liked it. It was also beautiful when plated with the fennel frond garnish. I liked that the recipe called for chicken thighs, which were more flavorful and juicy than chicken breast would have been-- chicken breast is so boring. I followed the recipe exactly except for adding the chicken thigh skin to the last simmer of the sauce (then discarded it). What kept it from being 4 forks, for me, was that I felt the inclusion of bacon overwhelmed the delicate flavor of the spring vegetables. The bacon paired with parm-reggiano made me think of Carbonara, which is great but not what this recipe is trying to be. In the future, I'll sauté the chicken in the bacon fat and save the bacon itself for another use!

• coloradomom

• Woodland Park, CO

• 5/25/2017

Good basic recipe, but flavor needed a boost of umami - maybe a dash of soy or some mushrooms. The parmesan added a bit of boost but not enough. The fennel and onions cook up very sweet, almost too sweet. I only had 4 large thighs, but wish I had the other two to make a better pasta/chicken ratio. I made one change to the recipe - rather than adding all the water and then reducing (kind of counter productive that doesn't make the results better), I added just enough water to braise without boiling. The remaining broth was flavorful and didn't need a full reduction. The milk separated but the sauce came out OK. Will make it again but add some umami flavor.

• alorenstei

• Somerville,MA

• 5/14/2017

The directions were a little hard to follow - many on this site are actually. (allrecipes.com format with a bulleted.numbered approach rather than a narrative - much easier). I however plowed through it and made this pretty much exactly as indicated only changing out the thighs with chicken filets. I reduced drastically the heating time for the chicken so it wouldn't come out rubber. My family LOVED this. I have leftovers at home waiting for me. So I got to go!

• russell_cooks

• Charleston, SC

• 5/3/2017

The directions were a little hard to follow - many on this site are actually. (allrecipes.com format with a bulleted.numbered approach rather than a narrative - much easier). I however plowed through it and made this pretty much exactly as indicated only changing out the thighs with chicken filets. I reduced drastically the heating time for the chicken so it wouldn't come out rubber. My family LOVED this. I have leftovers at home waiting for me. So I got to go!

• russell_cooks

• Charleston, SC

• 5/3/2017

The directions were a little hard to follow - many on this site are actually. (allrecipes.com format with a bulleted.numbered approach rather than a narrative - much easier). I however plowed through it and made this pretty much exactly as indicated only changing out the thighs with chicken filets. I reduced drastically the heating time for the chicken so it wouldn't come out rubber. My family LOVED this. I have leftovers at home waiting for me. So I got to go!

• russell_cooks

• Charleston, SC

• 5/3/2017

Tasty recipe - seasonal. I followed recipe except added chicken stock instead of water as another reviewer did. It needed more salt than I had added - was hesitant given the Parmesan, bacon and salting of chicken / pasta but should have added some when I added the peas. Kids and significant other liked the dish -

• gilligansisland

• Massachusetts

• 5/2/2017

这是难以置信的!酱汁是非常可口的一个d not hard to make. I couldn't find pappardelle so I substituted tagliatelle and it turned out great. Would definitely make again!

• henridav

• Chagrin Falls, OH

• 4/30/2017

我使用2茴香灯泡和chicken bone broth instead of the water. I also swapped the milk for half n half. It was a very flavorful sauce and I will definitely make it again1

• jamie56

• 孟菲斯

• 4/30/2017

This looked more interesting on paper than it actually tasted. The flavor of the fennel was completely lost in the braise. I'd saute it separately and add it close to the end if I made it again.

• ffran

• VT

• 4/21/2017