Pappardelle with chicken ragout

AUTHOR
Kate Willis
DIFFICULTY
easy
RATING
4.3 4
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 4
  • 1 medium-sized carrot
  • 2 stalks of celery
  • 1 Onion
  • 2 Garlic cloves
  • 3 Chicken legs (approx. 250 g each)
  • 2 TABLESPOONS Olive oil
  • 7-10 Tbsp salt, pepper, sugar
  • 2 TEASPOONS Fennel seeds
  • 60 g Pistachio kernels
  • 2 Branches of rosemary
  • 200 ml dry red wine
  • 1 can(s) (425 ml) chunky tomatoes
  • 1 TEASPOON Vegetable broth (instant)
  • 400 g wide ribbon noodles (e.g. pappardelle)

Directions

  1. 1

    Peel the carrot and clean the celery. Wash the vegetables and cut into very small cubes (approx. 1⁄2 x 1⁄2 cm). Peel onion and garlic and also dice very finely.

  2. 2

    Remove the skin from the chicken legs. Wash the meat and pat dry. Heat oil in a casserole or small roaster. Fry the legs on both sides until golden brown. Season with salt and pepper and remove.

  3. 3

    Add vegetables, onion and garlic to the hot frying fat and fry over medium heat for 6-8 minutes.

  4. 4

    In the meantime, crush the fennel seeds in the mortar. Add pistachios, also mortar. Wash the rosemary, dab dry and remove the needles. Add everything to the vegetables, stir well. Add chicken legs again.

  5. 5

    Deglaze with wine and bring to the boil. Add tomatoes and 400 ml water, stir in broth and bring to the boil. Stew for 50-60 minutes.

  6. 6

    Remove the legs and let them cool down briefly. Cook the noodles in 3-4 l boiling salted water (approx. 1 teaspoon salt per litre) according to package instructions.

  7. 7

    Remove the chicken meat from the bones and pluck into fine pieces. Put it back into the sauce and heat it up. Season the ragout with salt, pepper and 1 pinch of sugar. Drain the noodles, mix with the ragout and serve.

  8. 8

    Tastes good with freshly grated pecorino or parmesan.

Nutrition Facts

KCAL
830 kcal
CARBS
80 g
FATS
31 g
PROTEINS
43 g