Creamy Braised Chicken with Pappardelle
- 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
- Produce
- Herbs (1)
- Lemon, zest (3/4 teaspoon)
- Yellow onion (1)
- Meat
- Chicken thighs, boneless skinless (1 1/2 pounds)
- Canned Goods
- Chicken stock (2 cups)
- Cooking & Baking
- Garlic cloves (3)
- Kosher salt and freshly ground pepper (1)
- Olive oil (1)
- Pasta & Grains
- Pappardelle (8 ounces)
- Dairy
- Heavy cream (1 1/2 cups)
- Beer, Wine & Liquor
- White wine, dry (1 cup)
Preparation
Read recipe preparation on thekitchn.com
Social Stats
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Recipe Stats
Published December 6, 2012 (2 months ago).
243 people saved this recipe.
