Name: Pappardelle with Chicken Ragù, Fennel, and Peas
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 6 ounces bacon, thinly sliced; 1½ pounds skin-on, bone-in chicken thighs (about 6 total); Kosher salt; 2 medium onions, finely chopped; 1 fennel bulb, finely chopped, plus ¼ cup coarsely chopped fronds; 6 sprigs thyme; ½ cup dry white wine; ½ 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; ½ cup finely grated Parmesan, plus shaved for serving; 2 tablespoons finely chopped parsley

This image may contain Plant Bowl Dish Food Meal Vegetable and Broccoli

Gentl & Hyers

You’ll still get that velvety consistency from this lighter ragù, but this recipe won’t take you all day to make.

Recipe notes