Fettuccine With Chicken and Shiitake Ragu
Served at Le Farfalle in Charleston
6 tablespoons extra-virgin olive oil
3 pounds chicken thighs, bone in
1 pound shiitake mushrooms, cut into 1-inch pieces
1 large red onion, finely chopped
2 carrots, peeled and chopped
2 stalks celery, chopped
1/4 pound pancetta, chopped
1 cup red wine
1/4 cup tomato paste
1 can (28 ounces) whole Italian tomatoes, crushed by hand
2 bay leaves
1 teaspoon fresh thyme leaves
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh sage, chopped
3 cups chicken stock
salt and pepper
27 ounces dried fettuccine
8 ounces Parmigiano-Reggiano
Place a stockpot on high heat. Warm 2 tablespoons of olive oil and brown the chicken on all sides. Once brown, remove the chicken and let it rest on a plate.
Add the mushrooms, onion, carrots, celery, pancetta, and
4 more tablespoons of olive oil. Cook for 20 minutes, or until
the vegetables begin to caramelize. Add the wine and deglaze the stockpot, scraping to release the caramelized bits stuck to the bottom.
Add the tomato paste, hand-crushed tomatoes, bay leaves, thyme, rosemary, sage, and chicken stock. Bring to a boil and then reduce heat to simmer. Put the chicken back in the pot.
Simmer for 2-1/2 hours or until the chicken is falling off the bone. Remove the chicken from the sauce and pull the meat from the bones, returning the meat to the sauce as you process. Continue to simmer until the sauce is reduced to a gravylike consistency. Season to taste with salt and pepper.
Cook the fettuccine according to package directions. After the fettuccine is cooked, toss with the sauce in a large bowl. Grate the Parmigiano-Reggiano cheese over the pasta, incorporating the cheese until the sauce clings to the pasta. Top with more grated Parmigiano-Reggiano. Serve hot.
Yield: 6 servings
From executive chef Michael Toscano: “This is a simplified version of what we do in the restaurant. In the fall, we source fresh, locally sourced mushrooms and guinea hen to prepare this dish and, of course, we make the pasta by hand.”