Tagliatelle with Chicken Ragù

Fresh tomatoes and savory chicken thighs, redolent of fresh herbs..


In a Dutch oven, brown chicken leg quarters in olive oil.  Add celery, onions, carrots and garlic and continue to cook until vegetables are browned.

Add cold water with bay leaf and peppercorns to cover.  Reduce heat to low and simmer 2 hours.

Remove chicken with skin to cutting board to cool.  Strain chicken stock and reserve for another purpose.

Sauté red & green bell peppers, garlic, shallots, carrots, celery.  Add white wine, tomatoes and pulled chicken and simmer until most of the water is evaporated, about 30 minutes.

As for Jewish gribenes, crisp reserved chicken skin with a bit of onion, julienne and set aside.

Prepare pasta according to package directions.  Drain and add chopped parsley.

Add fresh herbs such as basil, oregano and marjoram to the sauce.  Add sea salt and fresh black pepper to taste.

To serve, ladle ragù over pasta and top with parmesan, romano, asiago fresco and strips of crisped chicken skin.

Rating  ♦ ♦ ♦ ♦ +

Frugal Friday

Roasted chicken with vermicelli and fresh vegetables & herbs..

Leeks, celery, carrots, garlic, sage, thyme, rosemary, some dried tomatoes that I put up at the end of the summer, tumeric, roasted red pepper, freshly ground caraway and brown mustard seed, S&P, vermicelli,  stock/broth and chicken pieces (I’m using inexpensive thighs).

Season the chicken well with S&P and half sharp paprika and brown in a Dutch oven with a little olive oil.  Transfer chicken pieces to another skillet and finish in a 400 degree oven (about 15 minutes).

Meanwhile, sauté the vermicelli, mustard/caraway and vegetables in the same Dutch oven until the vegetables soften and the pasta is lightly browned, about 5 minutes.

Add the garlic, herbs, red peppers, turmeric and just enough stock or broth to cover the vegetables.  Cook until the vermicelli is just done, about 8 minutes.

Using a slotted spoon, make a nest of pasta on the plate and dress with raw sprouts and microgreens. Place the chicken on top of the pasta and drizzle with a little of the stock and drippings from the chicken pan. Garnish with chopped Italian parsley.

Rating  ♦ ♦ ♦ ♦ ♦ –