Chicken stew with pappardelle
A hearty chicken stew with mushrooms, tomato and white wine, served over pappardelle and topped with crispy pancetta and parmesan.
Ingredients · Servings 4
- 600 g chicken thigh fillet (preferably with skin)
- 200 g mushrooms
- 1 yellow onion, finely chopped
- 3 cloves garlic, finely chopped
- 2 tbsp tomato paste
- 2 dl dry white wine
- 400 g crushed tomatoes
- 1 tbsp concentrated chicken stock
- 1 cup water
- 1 tsp dried thyme
- 1 tsp dried oregano
- 400 g pappardelle
- 140 g pancetta
- olive oil
- salt
- black pepper, freshly ground
- For serving
- lemon peel
- fresh parsley, finely chopped (or sage)
- parmesan cheese
Method · 40 min
- Halve the chicken thigh fillets. Season with salt and pepper and brown in olive oil until nicely browned. Set aside on a plate.
- Cut the mushrooms into quarters. Sauté the mushrooms, onion and garlic until soft in the same pan. Add the tomato puree and let it roast for a minute or so.
- Pour in white wine and let it boil and reduce slightly.
- Add the crushed tomatoes, chicken stock, water, thyme and oregano. Add the chicken and simmer over low heat for about 15–20 minutes. Season with salt and pepper.
- Cook the pappardelle al dente in salted water.
- Crispy fry the pancetta.
- Turn the pasta into the chicken pot. Feel free to leave some of the pasta water with it so that the sauce becomes extra creamy and envelops the pasta.
- Top with crispy pancetta, fresh parsley (or sage), finely grated lemon zest, freshly ground black pepper and plenty of grated Parmesan.
