This richly flavored ragu hits the spot and is destined to become a new favorite in your repertoire. Satisfying, comforting, and utterly delicious, it can be prepared well in advance. The recipe easily doubles and freezes well. Crusty bread, salad, and a hearty Tuscan red wine complete your meal.

Rigatoni with Chicken Ragu

Serves 8 as a starter, 6 as a main course,
Prep time: 1 hour
Cook time: 1 hour plus pasta cooking time

Ragu can be prepared up to 3 days in advance

1 bottle Tuscan red wine
14.5 oz (398 milliliters) can crushed tomatoes
2 cups (480 milliliters) chicken stock
3 tablespoons (45 milliliters) tomato paste
2 bay leaves
8 peppercorns
2 sprigs fresh thyme
2 sprigs fresh rosemary
4 oz (113 grams) finely diced bacon
1 small onion, minced
3 cloves garlic, minced
¼ cup (57 milliliters) vegetable oil
8 chicken thighs, excess skin trimmed, rinsed in cold water, patted dry
½ cup (120 milliliters) all-purpose flour
1 teaspoon (5 milliliters) salt
1 teaspoon (5 milliliters) pepper
¼ cup (57 milliliters) cognac or brandy 

1 pound (455 grams) rigatoni pasta (or pasta of your choice)

To serve
3 tablespoons (45 milliliters) fresh Italian parsley, minced
grated Parmesan cheese, to taste and additional for the table 

For the table
additional grated Parmesan cheese

 Directions

1. Place wine, tomatoes, chicken stock, tomato paste, bay leaves, peppercorns, thyme, and rosemary in a large pot and bring to a boil. Reduce heat and simmer for 30-45 minutes to reduce by about half. Remove bay leaves, peppercorns, thyme, and rosemary. Set aside until needed. ***This step can be done up to 2 days in advance and refrigerated.

2. Preheat oven to 350°F (177°C). While stock reduces (or comes to room temperature if prepared previously), sauté bacon until lightly golden in a skillet large enough to hold the thighs. Use a slotted spoon to remove the bacon and transfer it to a Dutch oven or casserole dish large enough to hold the sauce.

3. Add the onions and garlic to the skillet and sauté in the bacon fat for 6 to 8 minutes until softened but not browned. Meanwhile, place flour, salt, and pepper in a plastic or paper bag. Add chicken thighs and shake to coat. Remove sautéed vegetables with a slotted spoon to the casserole dish with the bacon. Discard the remaining grease, wipe the pan, add vegetable oil, and heat until shimmering.

4. Remove thighs from the bag while shaking off excess flour, as you will want only a light coating of flour. Place in skillet and fry for 6 to 8 minutes on one side before turning and browning the other side. Transfer thighs to casserole dish. Pour excess oil out of skillet, return pan to heat, add brandy or cognac, and light with a match if it doesn’t burst into flames. When flames reside, pour in reserved sauce, stir, and pour over thighs. Cover baking dish with lid or foil. Bake for 1 hour.

5. Remove dish from oven. Carefully place thighs on a plate to cool slightly. Degrease the sauce. Skin and debone thighs, shredding meat into bitesize chunks. Add meat to the sauce. ***You can prepare this step up to 3 days in advance, refrigerated and well-covered.

6. Reheat on stovetop if needed, thinning with water if sauce is too thick.

7. Bring a large pot of salted water to boil. Add pasta and cook according to package directions. Drain and plate, sprinkle with Italian parsley, spoon sauce on top, and sprinkle with Parmesan.

About Molesini Wine Club

This recipe was developed for Molesini Wine Club to be included in virtual tasting notes with wine shipments. Molesini Wine Club, based out of Cortona, Tuscany, features Italian wines that are otherwise unavailable outside of Europe. Marco and Paolo Molesini work closely with over 1,000 producers from across the country to ensure they are procuring the top labels from small producers making the finest boutique wines. Explore with them as they lead you through Tuscany, Piedmont, Sicily, and many lesser-known wine regions of their country. Members can customize shipments, decide on a tier that fits their palate best, and enjoy exclusive access to the most stunning wines of Italy. As a member of the Molesini Wine Club means becoming part of the Molesini family and we invite you to join us for this experience. For more information, please visit the Molesini Wine Club website.