Chicken Ragu with Homemade Pappardelle | Lilydale Free Range

Ingredients

• 1kg Lilydale Free Range Chicken Thigh Fillets
• 15g dried porcini mushrooms, rehydrated, chopped
• 1 onions, finely chopped
• 1 fennel bulb, halved, cored and finely chopped
• 1 celery rib, finely chopped
• 1 carrot, finely chopped
• 2 garlic cloves, finely chopped
• 1 Tbsp olive oil
• Salt and pepper
• 1 Tbsp fresh rosemary, finely chopped
• 1 Tbsp fresh sage, finely chopped
• 1 Tbsp tomato paste
• 1/4 cup white wine vinegar
• 3/4 cup dry white wine
• 2 cups chicken stock
• 1 cup tomato sauce
• 1/2 cup kalamata olives, pitted
• 2 cups plain flour
• 3 large eggs
• Pinch of salt