The main content
Rachael's Bacon, Fennel & Chicken Ragu

Rachael's Bacon, Fennel & Chicken Ragu


  • 1 rotisserie chicken

  • 3 tablespoons olive oil

  • 6 slices meaty bacon, chopped

  • 1 onion, finely chopped (about 1 ¼  cups)

  • 1 bulb fennel, finely chopped (about 1 ½ cups), plus ½ cup fronds, chopped

  • 2 tablespoons fresh thyme, chopped

  • Salt and pepper

  • ½ cup white wine

  • ½ cup chicken stock

  • ½ cup whole milk or half-and-half

  • 1 pound pappardelle

  • 1 cup grated Parmigiano-Reggiano

  • ¼ cup fresh dill sprigs, chopped


Bring a large pot of water to a boil for the pasta.

Pull the meat from the chicken (reserve the skin and bones for stock). Using your fingers or 2  forks, finely shred the meat.

In a large skillet, heat the oil, three turns of the pan, over medium-high. Add the bacon and cook, stirring occasionally, until the fat begins to render, 2  to 3  minutes. Add the onion, fennel bulb, thyme, and garlic; season with salt and pepper. Cook, stirring occasionally, until the vegetables soften, about 10  minutes. Add the chicken and cook, stirring often, until heated through, about 2  minutes. Add the wine and cook, stirring often, until absorbed, about 1  minute. Add the chicken stock and milk. Simmer the sauce, stirring often, until reduced slightly, 2  to 3 minutes.