sauce - Chicken Ragù with Bacon

By tinathorn

Ingredients

• 6 ounces thick bacon, about 3 strips, diced
• 1 large onion, diced
• 6 cloves garlic, minced
• 1 small fennel bulb, trimmed and diced
• 1 pound boneless skinless chicken thighs, cut into large pieces
• 2 tablespoons flour
• 2 cups chicken broth
• salt and pepper to taste

Details

Servings 4
Adapted from thekitchn.com

Preparation

Step 1

Cook the bacon over low heat in a Dutch oven or heavy pot for 5 to 10 minutes, until the fat has rendered out and the bacon is getting crispy. Stir in the onion, garlic, and fennel until coated with the bacon fat, and cook over low to medium heat for 5 to 8 minutes or until soft and glistening.

Push the vegetables to the edge of the pan and turn the heat to medium-high. Sear the chicken thigh pieces in the center of the pot for about 3 minutes, turning frequently. The goal is not to develop a dark sear or crust on the chicken, but just to start the cooking.

Stir in the flour. Pour in the chicken broth, bring to a boil, then lower the heat to a simmer. Partially cover the pot and cook for 1 hour or until the chicken is very tender. Vigorously work through the pot with two forks to shred the meat fine.

Taste before serving and add salt or other seasonings if needed. Serve with gnocchi, as seen here, or pasta, brown rice, or roasted vegetables.

I do not add any salt to this dish until the end of cooking, as bacon can be quite salty enough.

If your fennel bulb comes with its stalks and fronds, trim away the fronds and reserve for garnishing the dish. The stalks can be diced and added to the pot with the bulb.