Pulled Chicken Ragu and Rigatoni

Name: Pulled Chicken Ragu and Rigatoni
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 6
Cuisine: Global
Ingredients: 2 bay leaves; 6 servings Freshly ground black pepper; 2 bone-in, skin-on chicken breasts; 2 carrots, coarsely chopped; 2 ribs celery, coarsely chopped; 6 chicken thighs; 1 handful Small dried porcini mushrooms; 360 milliliters dry white wine; 54 milliliters EVOO; 1 leave Flat parsley, chopped, for garnish; 3 Tbsps fresh rosemary, finely chopped; 4 cloves garlic, sliced; 6 servings Kosher salt; 2 onions, 1 quartered at the root end and 1 chopped; 113 grams pancetta or guanciale, cut into thin batons or chopped; 6 servings Grated pecorino cheese; 454 grams rigatoni; 3 Tbsps tomato paste

Pulled Chicken Ragu and Rigatoni might be just the main course you are searching for. This recipe serves 6. One portion of this dish contains roughly 72g of protein, 76g of fat, and a total of 1296 calories. This recipe covers 33% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 1 hour and 50 minutes. Head to the store and pick up kosher salt, evoo, skin-on chicken breasts, and a few other things to make it today. Users who liked this recipe also liked Chicken Ragu w Rigatoni, Baked Rigatoni With Sausage, and Baked Rigatoni.

Instructions

Place the chicken thighs and breasts in a medium pot with the carrots, celery, quartered onion and bay leaves.

Ingredients you will need

Chicken Thighs

Bay Leaves

Carrot

Celery

Onion

Equipment you will use

Pot

Sprinkle with salt and cover with water. Bring to a boil, and then reduce to a simmer to cook through and flavor the stock, 30 minutes.

Ingredients you will need

Stock

Water

Salt

Transfer the chicken to a shallow dish until cool enough to handle. Strain the stock and reserve the meat.

Ingredients you will need

Meat

Stock

Place the dried mushrooms in a small pot and cover with 1 to 1 1/2 cups of the stock. Bring to a simmer until the mushrooms are reconstituted, 10 to 15 minutes.

Ingredients you will need

Mushrooms

Stock

Equipment you will use

Pot

Remove the meat from the chicken bones, discarding the skin and bones, and pull into small pieces. You will need only the dark meat. (Reserve the white meat for another use, such as Creamy Chicken and Noodles.)

Ingredients you will need

Chicken Bones

Meat

Pasta

Heat the EVOO over medium-high heat in the pot used to cook the chicken. Cook the pancetta to render, 2 to 3 minutes. Stir in the chopped onion, garlic and rosemary, sprinkle with salt and pepper and cook until the onions are tender, 7 to 8 minutes. Stir in the tomato paste, pour in the wine and cook until reduced by half. Return the pulled chicken into the pot with 2 cups of the reserved stock. (Reserve the remaining chicken stock for another recipe, such as Creamy Chicken and Noodles.)

Ingredients you will need

Salt And Pepper

Pulled Chicken

Stock

Tomato Paste

Pancetta

Rosemary

Chicken

Pasta

Garlic

Onion

Extra Virgin Olive Oil

Wine

Equipment you will use

Pot

Chop the reconstituted mushrooms and add them into the sauce along with their liquid. Simmer to thicken the sauce, 20 to 30 minutes.

Ingredients you will need

Mushrooms

Sauce

Bring a large pot of salted water to boil and cook the pasta to al dente. Reserve 1 cup of the starchy cooking liquid just before draining. Toss the pasta with the sauce and starchy water.

Ingredients you will need

Pasta

Sauce

Water

Equipment you will use

Pot

Mix in some pecorino, and serve with more to pass at the table.

Ingredients you will need

Pecorino

Garnish with grassy flat-leaf parsley.

Ingredients you will need

Flat Leaf Parsley

Cook's Note: Cool and store the sauce for a make-ahead meal. Bring to room temperature before reheating over medium heat. Cook the pasta right before serving.

Ingredients you will need

Pasta

Sauce