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2 tablespoons olive oil
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4 ounces pancetta or guanciale, finely chopped
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2 medium garlic cloves
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2 pounds bone-in, skin-on chicken thighs
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1 teaspoon sea salt, plus more to taste
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1/2 teaspoon black pepper, plus more to taste
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1 1/2 cups Sofrito
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6 tablespoons dry white wine
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2 cups organic chicken stock
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2 leek leaves (from 1 leek) or 2 scallions
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2 rosemary sprigs
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1 fresh bay leaf
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1/2 cup heavy cream or half-and-half
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1 cup frozen sweet peas, thawed
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12 ounces uncooked dried fettuccine or 16 ounces fresh fettuccine
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1 1/2 ounces Parmesan cheese (about 1/3 cup), grated
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1 1/2 tablespoons unsalted butter
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1 teaspoon lemon zest
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2 tablespoons chopped fresh flat-leaf parsley
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2 stalks celery
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1 medium yellow onion
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1 medium carrot
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1/2 bunch fresh flat-leaf parsley leaves (about 1 cup)
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1/4 cup olive oil
Fettuccine with White Chicken Ragu
This creamy chicken ragù is easy to make and boasts remarkable depth thanks to the flavors of an Italian-style sofrito made with onions, carrots, celery, and parsley.
Nutrition Information
203
Calories
47g
Carbohydrates
11g
Protein
521mg
Potassium
7g
Fiber
3g
Sugar
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