Bill Granger’s spicy chicken ragu pasta #yum.

Don’t you just love something that cooks itself while you read Vanity Fair?
This delicious chicken Ragu is adulterated from Bill Granger.
He says “ Ragu is very traditional but I wanted to try a version with chicken, and give it a bit of oomph. Even my Italian friends, although knowing this isn’t correct, have conceded that it works. It’s perfect for when you fancy some meat but don’t want it to be too heavy.”

You need for 4  fashionista or 25 models :
2 tbsp olive oil
8 chicken thighs, skin on
220g (8oz) pancetta, diced
1 onion, sliced
1 carrot, sliced
2 celery sticks, sliced
2 bay leaves
2 rosemary sprigs
2 garlic cloves, sliced
2 tsp dried chilli flakes
125ml (4fl oz) dry white wine
375ml (13fl oz) chicken stock
400g (14oz) pappardelle
A knob of butter
Freshly grated Parmesan

•    Slip into cashmere Prada trackies and Burberry sweater.
•    Pull on Celine boots.
•    Open wine and inhale.
•    Chop up the onion, garlic, carrots and celery.
•    Heat a little of the oil in a wide, shallow casserole dish over medium–high heat.
•    Season the chicken with sea salt and freshly ground black pepper and fry, skin side down, for about 10 minutes, until the skin is golden and crisp as Dontatella Versace.
•    Remove from the dish and set aside. That’s the chicken.
•    Add the pancetta and cook until as golden as an Hermes cuff, then remove the chicken – not the cuff – and set aside with the chicken.
•    Heat the remaining oil and stir in the onion, carrot, celery, bay leaves and rosemary.
•    Cook for 10 minutes, or until the vegetables are really soft as a Celine bag.
•    Then add the garlic and chilli flakes and cook for a further minute.
•    Increase the heat, tip in the wine and boil for two minutes to cook off the alcohol.
•    Tip some more wine into your good self.
•    Return the chicken and pancetta to the pot, pour in the stock and cook for 45 minutes to one hour, until the sauce is reduced and the chicken is very tender. Like you after botox.
•    Remove the chicken with a slotted spoon and leave to cool for a few minutes, then shred the meat from the bones using a fork. You need to use your fingers so match the manicure.
•    Stir the meat into the sauce. Tip; discard the skin and bones or use later for soup.
•    Add sea salt and freshly ground pepper to taste
•    Cook the pasta in a large saucepan of boiling water until al dente and drain well.
•    Return to the pan with a knob of butter and toss through the ragu.
•    Serve with the Parmesan and accessorise with parsley.
•    Yum.