Chicken Ragù with Fennel

cooking.nytimes.com

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

2 tablespoons olive oil

6 ounces bacon, thinly sliced crosswise

6 bone-in chicken thighs (about 1 ¾ pounds)

Kosher salt

1 medium onion, finely chopped (about 1 cup)

1 bulb fennel, cored and finely chopped

6 sprigs fresh thyme

½ cup dry white wine

Pasta (optional)

½ cup whole milk

Ground black pepper

2 tablespoons unsalted butter

½ cup grated Parmesan, plus more for serving

2 tablespoons chopped parsley

Directions at cooking.nytimes.com

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