CHICKEN THIGHS WITH PAPPARDELLE

Ingredients:

Chicken thighs

Strip pancetta and/or bacon (diced)

Red onion (small, diced)

4-5 carrots, in large slices (1/3 to ½-inch thick)

3 cloves garlic

¼ c dried porcini mushrooms

1 T tomato puree or thick sauce

2/3 c white wine

Chicken stock (2 ¼ cups)

Zest from ½ an orange

1/3 c cream

1 t dijon mustard

Olive oil

Rosemary

Thyme

Salt & pepper

Parmesan cheese

Methodology:

Brown the chicken pieces in the oil, then remove from pan. 

Add pork fat, then onion, and cook till soft. 

Add garlic, carrots, and mushrooms, scraping bottom of pan to loosen browning from chicken. 

Salt lightly and pepper. 

Add the tomato puree, then wine, stock, rosemary, and thyme. 

Return chicken pieces to pan and cook covered, one hour. 

Remove chicken from the pan and tear meat from the bone (making sure to avoid all tiny bone and cartilege; you can decide whether you like the meat in larger chunks or shredded; I prefer chunks). 

While you’re removing meat, boil the liquid in the pan for about 5 minutes, to reduce quantity of liquid. 

Return meat to pan and cook on low for around 20 minutes covered. 

Immediately before serving, mix the mustard with the cream and add orange zest, then add the cream mixture to the ragout.  

Serve on pappardelle (or other pasta) with parmesan cheese.