Chicken Ragu with Fennel

Name: Chicken Ragu with Fennel
Ingredients: 2 to 4 tablespoons EVOO – Extra Virgin Olive Oil; 1 1/2 teaspoons fennel seed (about 1/2 palmful); 1 1/4 pounds ground chicken; 1/2 small bulb fennel, finely chopped, plus a few tablespoons chopped fronds for garnish; 1 rib celery, finely chopped, plus a few tablespoons chopped leaves for garnish; 1 small onion, finely chopped; 2 to 3 cloves garlic, finely chopped; Salt and pepper; 1/2 cup dry white wine; 1 cup chicken stock; 1 cup whole milk or half-and-half; 1 rind from Grana Padano or Parmigiano-Reggiano; 1 pound egg tagliatelle or fettuccine; 1/2 cup grated Grana Padano or Parmigiano-Reggiano, plus more for serving

Chicken Ragu with Fennel was pinched from <a href="http://www.rachaelrayshow.com/recipe/17103_Chicken_Ragu_with_Fennel/index.html" target="_blank">www.rachaelrayshow.com.</a>

"Serves 4-6..."

INGREDIENTS

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2 to 4 tablespoons EVOO – Extra Virgin Olive Oil

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1 1/2 teaspoons fennel seed (about 1/2 palmful)

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1 1/4 pounds ground chicken

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1/2 small bulb fennel, finely chopped, plus a few tablespoons chopped fronds for garnish

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1 rib celery, finely chopped, plus a few tablespoons chopped leaves for garnish

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1 small onion, finely chopped

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2 to 3 cloves garlic, finely chopped

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Salt and pepper

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1/2 cup dry white wine

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1 cup chicken stock

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1 cup whole milk or half-and-half

•

1 rind from Grana Padano or Parmigiano-Reggiano

•

1 pound egg tagliatelle or fettuccine

•

1/2 cup grated Grana Padano or Parmigiano-Reggiano, plus more for serving

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