for 4 person

Sugo

½ tbsp	olive oil
2	chicken thighs (each approx. 200 g)
80 g	diced bacon
1	leek, cut into thin rings
3 sprig	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

Pappardelle

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

How it's done

Sugo

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.

Pappardelle

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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