Pappardelle with chicken sugo

Pappardelle with chicken sugo

Total: 1 hr 15 min. | Active: 30 min.
Nutritional value / people: 720 kcal
, Fat: 28 g
, Carbohydrate: 77 g
, Protein: 35 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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½ tbsp olive oil
2 chicken thighs (each approx. 200 g)
80 g diced bacon
1 leek, cut into thin rings
3 sprigs thyme
1 dl white wine
1 dl chicken bouillon
1 broccoli, cut into small florets
½ tsp salt
a little pepper
100 g crème fraîche


400 g pasta (e.g. Papardelle noodles)
salted water, boiling
1 organic lemon, use grated zest only
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How it's done

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Heat the oil in a frying pan. Brown the chicken thighs for approx. 5 mins. on each side, remove from the pan. Stir fry the diced bacon in the same pan for approx. 2 mins., add the leek and thyme, stir fry for a further 5 mins. Pour in the wine and stock, bring to the boil, reduce the heat. Return the chicken to the pan, cover and simmer for approx. 45 mins. Remove the chicken, peel away the skin, loosen the meat from the bone using a fork. Return the meat to the pan. Add the broccoli, season, simmer for approx. 10 mins. Stir in the crème fraîche.


Cook the pappardelle in boiling salted water until al dente, then drain and mix with the sauce. Grate the lemon zest over the top.

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