Penne al Pollo

Name: Penne al Pollo
Prep time: 15 min
Cook time: 150 min
Yield: 4 to 6 servings
Cuisine: Italian Menu
Ingredients: Extra Virgin Olive Oil — 5 tbsp; Onion — ½; Carrot — 1; Celery Stick — 1; Chicken Thighs — 800g; Fresh Rosemary — 1 sprig; White Wine — 150ml; Passata — 700g; Vegetable Stock — 1l; Salt — 1 tsp; Black Pepper — To taste; Penne Pasta — 300g; Pecorino Romano Cheese — 50g; Fresh Parsley — 10g

A comforting favourite of modern Italian dining, ridged penne pasta tubes are tossed with tender, pan-seared strips of seasoned chicken breast and fragrant garlic. Clingy pasta and succulent poultry are enveloped in a velvety double-cream sauce laced with aged Parmesan and crisp white wine, delivering an inviting blend of creamy texture and rich, savoury satisfaction, elegantly finished with chopped fresh coriander.

Cuisines

Cooking Instructions

Preparation: 15 minutes
Cooking: 2 hours 30 minutes

Servings: 4 to 6

Notes:

Chicken stock can be substituted for vegetable stock to add extra depth to the ragù.

Dry white wine is recommended, though water or a splash of extra stock can be used as an alcohol-free alternative.

Parmesan can be used in place of Pecorino Romano cheese if preferred.

Excess chicken ragù freezes exceptionally well in an airtight container for up to three months.

Prepare the Sofrito
Heat extra virgin olive oil in a large pot over medium-high heat. Add the onion, carrot, and celery stick, and sauté for about 10 minutes until softened.

Brown the Chicken
Add the chicken thighs and fresh rosemary to the pot with the sofrito. Fry for several minutes, turning the chicken thighs until browned on both sides.

Deglaze with White Wine
Pour in the white wine and allow it to simmer for 3 to 5 minutes until the alcohol evaporates completely and the liquid reduces.

Simmer the Ragù
Stir in the tomato passata, season with salt and black pepper, and add 200ml of vegetable stock. Cover with a lid and simmer gently over low heat for 2 to 2½ hours, adding additional stock every 30 to 40 minutes as needed to keep the meat moist.

Shred the Chicken
Once the chicken thighs are completely tender, use a spoon or fork to pull and shred the meat into delicate, moist pieces throughout the tomato sauce.

Cook the Penne
Bring a large pot of salted water to a boil. Add the penne pasta and cook for 12 minutes until al dente, reserving a mug of starchy pasta water before draining.

Combine and Serve
Transfer the penne and a splash of reserved pasta water into a pan with the warm chicken ragù. Toss off the heat with grated Pecorino Romano cheese until glossy, then garnish with fresh parsley and serve immediately.