recipes

Paccheri Pasta with Braised Chicken and Saffron Cream

4 to 6 servings

Note: Recipe by Isaac Becker, Bar La Grassa, Minneapolis, in the September issue of Bon Appetit magazine. Paccheri (giant rigatoni) is available at markethallfoods.com.

• 21/2 to 23/4 lb. chicken thighs with skin and bones

• Salt and pepper

• 2 tbsp. olive oil

• 2 c. chopped white onions

• 6 garlic cloves, peeled, crushed

• 2 c. dry white wine

• 1 tsp. saffron threads, crushed

• 2 c. (or more) low-salt chicken broth

• 1 lb. paccheri (giant rigatoni) or regular rigatoni

• 1 c. heavy whipping cream

• 2 tbsp. (or more) fresh lemon juice

•2/3 c. chopped fresh basil

Directions

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 and discard fat from juices in skillet. Add cream to juices in skillet and boil until sauce is reduced to 21/2 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.

Nutrition information per serving:

Calories 686 Fat 31 g Sodium 139 mg

Carbohydrates 65 g Saturated fat 13 g Protein 36 g Cholesterol 137 mg Dietary fiber 4 g