Tagliatelle al Ragu di Cappone

By LeeBoruchow

Tagliatelle with capon ragu: This is classically done with capon, but I think chicken might be a tad more accessible in America foodmarts ;)

Ingredients

• 1 whole chicken, 3 1/2 to 4 pounds, giblets and liver set aside for other use
• 4 tablespoons butter
• 1 medium onion, finely diced
• 1 rib celery, finely diced
• 2 cloves garlic, thinly sliced
• 2 cups dry white wine
• 1 cup basic tomato sauce
• 1 cup chicken stock, from first step below
• 1 tablespoon chopped fresh thyme leaves, plus extra
• 1 recipe green pasta dough, cut to tagliatelle
• 1/4 cup finely chopped parsley

Details

Servings 4

Preparation

Step 1

Boil whole chicken 1 hour until very tender and allow to cool. Remove skin and discard. Remove all meat and pull apart to thin shreds. Reduce broth to 1 cup.
In a 6quart saucepan, heat butter until foam subsides. Add onion, celery and garlic and cook over medium heat until soft and very brown. Add chicken to pan and season with salt. Add wine, tomato sauce, thyme and chicken stock and bring to a boil. Lower heat and simmer 1 hour until thick.

Bring 6 quarts water to boil and add 2 tablespoons salt. Drop pasta in water and cook until al dente. Drain well and toss into pan with sauce. Add parsley and fresh thyme. Toss gently over medium heat until dressed and serve.