PACCHERI PASTA WITH BRAISED CHICKEN AND SAFFRON CREAM
Provided by Isaac Becker
Categories Milk/Cream Chicken Pasta Braise High Fiber Dinner Saffron Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 4 to 6 servings
Number Of Ingredients 12
Steps:
- 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.
- 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.
- Cook pasta in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; return to pot.
- 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.
- What to drink:
- Serve a floral, fruity white, like the Montinore Estate 2008 "Almost Dry" Riesling (Oregon, $12).
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le hanse
[email protected]This recipe is a keeper! I'll definitely be making it again.
abdur razaq
[email protected]I'm not sure what I did wrong, but my sauce turned out watery. Maybe I didn't reduce it enough.
Salim Taj
[email protected]This dish was easy to make and very impressive. I served it to my friends and they all loved it.
SHAGAR HASAN
[email protected]I would have liked the sauce to be a bit more flavorful. Maybe I'll add some extra saffron next time.
Zadyn Lockard
[email protected]This was my first time making paccheri pasta and it was a success! The pasta was cooked perfectly and the sauce was delicious.
Jameel Maseeh
[email protected]I followed the recipe exactly and my dish turned out great! The chicken was moist and flavorful, and the sauce was creamy and delicious.
Sudath Samarasinghe
[email protected]This dish was a bit too rich for my taste. The sauce was very heavy and the chicken was a bit dry.
Oumar Ali
[email protected]I'm not a huge fan of chicken, but this dish was surprisingly good. The saffron cream sauce really made it.
Kyle Varner
[email protected]This was a great weeknight meal. It was easy to make and the whole family loved it.
Lisa Whatley
[email protected]The flavors in this dish were amazing! The chicken was moist and juicy, and the saffron cream sauce was rich and creamy. I would highly recommend this recipe.
Rozann Allen
[email protected]This dish was absolutely delicious! The chicken was so tender and flavorful, and the saffron cream sauce was the perfect complement. I will definitely be making this again.