Recipe: Fettuccine with White Chicken Ragu
Food & Wine Magazine, Jan 2019, p. 99
4.5 stars
A simple-looking dish with a depth of flavor. Restaurant-worthy.
This recipe calls for quite a few ingredients, including the making of a sofrito, and there's a reason for it -- FLAVOR! With every bite, there's this depth of flavor that made me think, "Where is this flavor coming from?" since you don't necessarily see it. The flavor is coming from the chicken stock, wine, bay leaf, thyme, rosemary, sofrito, pancetta, garlic....
Ingredients: chicken thighs, pancetta or guanciale, leek or scallions, frozen peas, Parmesan cheese, rosemary sprigs, thyme sprigs, bay leaf, garlic, dry white wine, chicken stock, heavy cream or half-and-half, butter, lemon zest, fresh parsley, sea salt, black pepper, olive oil
Sofrito Ingredients: celery, yellow onion, carrot, parsley, olive oil
Tips:
- Never want to burn or overcook garlic so add it all later with the sofrito, not with the chicken
- Instead of using rosemary and thyme sprigs and "bundling" them up, chop up the rosemary, thyme and scallion and leave in the dish vs. removing later (but DO remember to take out the bay leaf!)
- Need to use heavy cream instead of half-and-half next time to produce a thicker sauce
