1 1/2 - 2 pounds boneless, skinless chicken thighs
Olive oil, for searing
1 yellow onion, chopped
3-4 garlic cloves, minced
1 cup dry white wine
2 cups chicken stock
1 1/2 cups heavy cream, at room temperature
3/4 teaspoon freshly grated lemon zest
8 ounces pappardelle (tagliatelle or fettuccine would work)
Kosher salt and freshly ground pepper, to taste
Finely chopped herbs (basil, parsley, or tarragon), for garnish
Preheat oven to 325°F.
Pat the chicken thighs with paper towels and season with salt and pepper. Heat a few glugs of oil in a large Dutch oven over medium-high to high heat. Add the chicken to the pot, working in batches if necessary, and sear until deep golden brown, about 5 minutes per side. Remove the chicken to another plate.
Add the onions and sauté until softened, about 6-8 minutes. Add the garlic and stir another 30 seconds. Pour in the wine and cook, bubbling vigorously, until reduced by half, about 5 minutes. Add the reserved chicken (with juices) and stock and bring to a boil.
Cover the pot and place in the oven. Cook for 1 hour, until the chicken is falling apart. Transfer the chicken to a bowl. Shred the meat, cover with aluminum foil and set aside.
Bring the braising liquid to a rapid simmer over medium-high heat. Add the cream and continue simmering until thick enough to coat the back of spoon, about 15 minutes. Reduce heat to low. Add the lemon zest and season generously with salt and pepper. Fold in shredded chicken.
Meanwhile, bring a large pot of salted water to a boil over high heat. Stir in the pappardelle and cook until al dente, about 6-8 minutes. Drain the noodles and add directly to the chicken mixture, tossing to coat. Heat on low for a couple of minutes to allow all of the flavors to meld. Taste and season with additional salt and pepper if necessary.
Garnish with freshly chopped herbs and serve immediately.
Uploaded: Mar 12, 2014