Pulled Chicken Ragu and Rigatoni

A Weeknight Wonder: Pulled Chicken Ragu and Rigatoni

Life as a working mom is a whirlwind. Between early morning school runs, demanding deadlines at the office, and the endless cycle of laundry and after-school activities, finding time for a delicious, home-cooked meal often feels like an impossible task. But I'm here to tell you it doesn't have to be! This Pulled Chicken Ragu and Rigatoni recipe is my secret weapon for a satisfying and flavorful dinner that doesn't require hours in the kitchen.

The beauty of this dish lies in its simplicity and versatility. I often prep the chicken and stock on the weekend, storing it in the fridge for a quick weeknight assembly. The rich, savory ragu comes together beautifully, with tender pulled chicken, earthy mushrooms, and a touch of aromatic herbs. The rigatoni perfectly soaks up the luscious sauce, creating a dish that's both comforting and sophisticated. It's the kind of meal that makes everyone happy, from picky eaters to discerning palates.

Beyond the Recipe: This isn't just a recipe; it's a lifeline on those busy evenings when takeout feels like the only option. It’s a testament to the power of planning and using time-saving techniques to create something truly special. The leftovers are just as delicious the next day, making it a perfect choice for meal prepping. The flexibility of the ingredients also allows for easy adjustments based on what you have on hand. Feel free to experiment with different herbs, spices, or even add some vegetables like bell peppers or zucchini for an extra boost of nutrients and flavor.

More Than Just Food: Cooking, for me, is more than just preparing food; it's an act of love and care. It's about nurturing my family and creating moments of connection around the table. Even on the most hectic days, taking the time to prepare a meal like this reminds me to slow down, breathe, and appreciate the simple joys of life. It's a ritual that fosters a sense of belonging and creates lasting memories. This dish is a symbol of that – a delicious representation of the love and care I pour into everything I do.

A Taste of Home: The aroma of this ragu filling my kitchen always brings a sense of warmth and nostalgia. It reminds me of Sunday dinners at my grandmother's house, where the kitchen was the heart of the home, bustling with activity and filled with the comforting smells of simmering sauces and freshly baked bread. This recipe is my way of carrying on that tradition, creating those same comforting memories for my own family.

So, the next time you're feeling overwhelmed by the demands of your day, I encourage you to try this recipe. It's a delicious reminder that even amidst the chaos of life, there's always time for a little bit of love, care, and a truly satisfying meal.

Ingredients:

• 2 bay leaves
• Kosher salt
• 1/4 cup extra virgin olive oil
• Freshly ground pepper
• 3 tablespoons tomato paste
• 4 cloves garlic, sliced
• 1 pound rigatoni
• 1 1/2 cups dry white wine
• 6 chicken thighs
• 1 small handful dried porcini mushrooms
• 2 bone-in, skin-on chicken breasts
• 2 carrots, coarsely chopped
• 2 ribs celery, coarsely chopped
• 2 onions (1 quartered, 1 chopped)
• 1/4 pound pancetta or guanciale, cut into thin batons or chopped
• 3 tablespoons fresh rosemary, finely chopped
• Pecorino cheese, grated
• Italian parsley

Step-by-step

• Place the chicken thighs and breasts in a medium pot with the carrots, celery, quartered onion and bay leaves.
• Sprinkle with salt and cover with water. Bring to a boil, and then reduce to a simmer to cook through and flavor the stock, 30 minutes.
• Transfer the chicken to a shallow dish until cool enough to handle.
• Strain the stock and reserve the meat.
• Place the dried mushrooms in a small pot and cover with 1 to 1 1/2 cups of the stock. Bring to a simmer until the mushrooms are reconstituted, 10 to 15 minutes.
• Remove the meat from the chicken bones, discarding the skin and bones, and pull into small pieces. You will need only the dark meat. (Reserve the white meat for another use, such as Creamy Chicken and Noodles.)
• Heat the EVOO over medium-high heat in the pot used to cook the chicken.
• Cook the pancetta to render, 2 to 3 minutes.
• Stir in the chopped onion, garlic and rosemary, sprinkle with salt and pepper and cook until the onions are tender, 7 to 8 minutes.
• Stir in the tomato paste, pour in the wine and cook until reduced by half.
• Return the pulled chicken into the pot with 2 cups of the reserved stock. (Reserve the remaining chicken stock for another recipe, such as Creamy Chicken and Noodles.)
• Chop the reconstituted mushrooms and add them into the sauce along with their liquid.
• Simmer to thicken the sauce, 20 to 30 minutes.
• Bring a large pot of salted water to boil and cook the pasta to al dente.
• Reserve 1 cup of the starchy cooking liquid just before draining.
• Toss the pasta with the sauce and starchy water.
• Mix in some pecorino, and serve with more to pass at the table.
• Garnish with grassy flat-leaf parsley.