- Rachael Ray - https://www.rachaelray.com -

Rachael’s Rotisserie Chicken Ragu with Bacon and Peas

This recipe originally appeared on the Rachael Ray Show [1]. For more recipes and videos from the show visit RachaelRayShow.com.


  • 1 small rotisserie chicken
  • 2 tablespoons extra-virgin olive oil ( EVOO [2])
  • ⅓ pound smoked pancetta or meaty bacon, small dice
  • 1 bulb fennel, quartered, cored and finely chopped, reserving a handful of fronds
  • 1 onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 lemon, zested
  • 2 tablespoons thyme, chopped
  • Salt and pepper
  • ½ cup white wine
  • 1 cup chicken stock
  • ⅓ – ½ cup heavy cream
  • 1 cup fresh peas
  • ½ lemon, juiced
  • 1 pound pappardelle pasta
  • 2 tablespoons butter, cut into thin pieces
  • 1 cup grated Parmigiano-Reggiano cheese, plus more for topping
  • ¼ cup flat-leaf parsley, finely chopped
  • ¼ cup mint, finely chopped


Pull skin from chicken and remove chicken from bones. Pull or chop meat into small pieces.

Heat a large pot [3] of water to boil for pasta.

Heat a large deep skillet or Dutch oven [3] over medium-high heat, add EVOO [2], 2 turns of the pan [3], add pancetta or bacon and render 2-3 minutes, add fennel and onions and soften a few minutes, add garlic, lemon zest and thyme, salt and pepper. Add wine and let it absorb, add the stock and reduce heat a bit. Add cream and stir, add peas and heat through, about 2 minutes, add lemon juice and chicken and simmer over low heat.