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Pappardelle with Chicken Ragù, Fennel, and Peas

Date Added: 12/6/2018    Source: www.epicurious.com

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Ingredients
  • 2 tablespoons olive oil
  • 6 ounces bacon, thinly sliced
  • 1 1/2 pounds skin-on, bone-in chicken thighs (about 6 total)
  • Kosher salt
  • 2 medium onions, finely chopped
  • 1 fennel bulb, finely chopped, plus 1/4 cup coarsely chopped fronds
  • 6 sprigs thyme
  • 1/2 cup dry white wine
  • 1/2 cup whole milk
  • 1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed
  • Freshly ground black pepper
  • 12 ounces fresh (or dried) pappardelle
  • 2 tablespoons unsalted butter, cut into pieces
  • 1/2 cup finely grated Parmesan, plus shaved for serving
  • 2 tablespoons finely chopped parsley

View the full recipe at epicurious.com

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