Paccheri Pasta with Braised Chicken and Saffron Cream |
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Prep Time: 80 Minutes Cook Time: 30 Minutes |
Ready In: 110 Minutes Servings: 4 |
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Ingredients:
2 1/2 to 2 3/4 pounds chicken thighs with skin and bones |
2 tablespoons olive oil |
2 cups chopped white onions |
6 garlic cloves, peeled, crushed |
2 cups dry white wine |
1 teaspoon saffron threads, crushed |
2 cups (or more) low-salt chicken broth |
1 pound paccheri (giant rigatoni) or regular rigatoni |
1 cup heavy whipping cream |
2 tablespoons (or more) fresh lemon juice |
2/3 cup chopped fresh basil |
ingredient info: paccheri is available at markethallfoods.com. |
Directions:
1. Sprinkle chicken with salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken, skin side down, to skillet and cook until golden, about 7 minutes per side. Transfer chicken to plate. Add onions and garlic to drippings in skillet; sauté until onions are slightly softened, 7 to 8 minutes. Add wine and saffron to skillet; bring to boil. Continue to boil until liquid is thickened and reduced by less than half, about 8 minutes. Add 2 cups chicken broth to skillet. Return chicken to skillet; bring to boil. Reduce heat to low. Cover; simmer gently until chicken is very tender (adjust heat to prevent boiling and turn chicken over after 30 minutes), about 1 hour total. Transfer chicken to plate and cool.
2. Reserve skillet with juices. Remove skin and bones from chicken and discard. Tear chicken meat into bite-size pieces; place in medium bowl and reserve.
3. Cook pasta in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; return to pot.
4. Meanwhile, spoon off fat from juices in skillet; discard fat. Add cream to juices in skillet and boil until sauce is reduced to 2 1/2 cups and is thick enough to coat spoon, about 10 minutes. Stir in 2 tablespoons lemon juice, then chicken pieces. Stir over medium heat until heated through, adding more broth by 1/4 cupfuls to thin sauce as needed and adding more lemon juice by teaspoonfuls, if desired, about 5 minutes. Season with salt and pepper. Add chicken mixture to pasta in pot and toss to coat. Stir in basil. Transfer pasta to plates.
5. What to drink: Serve a floral, fruity white, like the Montinore Estate 2008 Almost Dry Riesling (Oregon, $12).
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