Name: Chicken Paprika Ragu
Cook time: 2 h 30 min
Total time: 2 h 30 min
Ingredients: 1 whole chicken, 4-6 pounds; 2 teaspoons salt; 10 peppercorns; 1 onion, peeled and quartered; 1 carrot, chopped into 2-inch pieces; 1 celery stalk, chopped into 2-inch pieces; 1 bay leaf; a few sprigs of thyme and parsley (optional); 4 red bell peppers; 2 to 3 tablespoons olive oil; 1 large yellow onion, diced; 2 celery stalks, diced; 2 garlic cloves, diced; 2 teaspoons paprika; 1 28 can whole tomatoes, crushed by hand; 1/3 cup creme fraiche, plus a few tablespoons more for serving; fresh parsley, chopped for garnish; 1 pound tagliatelle or egg noodles

Description

Smokey and complex. Perfect for Fall gatherings!

Ingredients

Scale

1 whole chicken, 4-6 pounds
2 teaspoons salt
10 peppercorns
1 onion, peeled and quartered
1 carrot, chopped into 2-inch pieces
1 celery stalk, chopped into 2-inch pieces
1 bay leaf
a few sprigs of thyme and parsley (optional)

Parika Ragu

4 red bell peppers
2 to 3 tablespoons olive oil
1 large yellow onion, diced
2 celery stalks, diced
2 garlic cloves, diced
2 teaspoons paprika
1 28 can whole tomatoes, crushed by hand
1/3 cup creme fraiche, plus a few tablespoons more for serving
fresh parsley, chopped for garnish
1 pound tagliatelle or egg noodles

Instructions

Put the chicken in a large stockpot or dutch oven and fill it with water (3 to 4 quarts depending on chicken and pot size). Add all stock ingredients and bring to a boil. Once the pot reaches a boil, reduce heat and simmer over medium for 1 hour. If the chicken is not fully submerged, turn it halfway through the hour.
While your chicken cooks, roast your bell peppers. You can do this with a gas burner, a grill, or your oven. I prefer the grill method for this recipe (seen notes for others). Heat your grill to high. Place whole peppers over the heat. Turn every 2 to 3 minutes – until they are nice and charred. Remove peppers from heat and transfer them to a gallon Ziploc bag. Close the bag and let the peppers cool.
When the chicken is done, transfer it to a cutting board. Return the cooking liquid to a boil and boil it down for about 30 minutes – until you have about 2 cups. Discard the veggies and transfer the stock to a glass pyrex or bowl. Shred the chicken discarding skin and bones.
When the peppers are cool enough to handle, remove their skin. Then tear out their stems and seeds and rip them into 3 or four pieces. Combine the peppers and chicken stock and blend with an immersion blender. A food processor or regular blender will work too.
Rinse out your stockpot and return it to the stove. Heat the olive oil and add the onion, celery, and garlic. Cook over medium for about 7 minutes. Add the paprika and cook for 1 minute. Add the tomatoes and pepper mixture. Stir in shredded chicken. Simmer over low heat for 30 minutes. Stir in creme fraiche, adjust seasoning, and heat through.
Serve over pasta and garnish with a spoon of creme fraiche and fresh parsley.

Keywords: peppers, paprika, tagliatelle, chicken, ragu, stew