for 4 people

Chicken

6	Skinless chicken steaks
2 tbsp	oil
1 ¼ tsp	ground cardamom
1 tsp	salt
1 tsp	pink peppercorn, crushed
500 g	blue grapes

Sauce

6	shallots, cut in half
2	garlic cloves, sliced
1 dl	white balsamic vinegar
½ tbsp	Maizena cornflour
1 dl	chicken bouillon

Pasta

150 g	fregola sarda (e.g. Fine Food)
	salted water, boiling
100 g	mascarpone
	salt and pepper to taste

How it's done

Chicken

Place the chicken in a bowl, add 1 tbsp of oil, ground cardamom, salt and pepper, mix. Heat the remainder of the oil in a non-stick frying pan. Brown the chicken for approx. 3 mins. all over, transfer to the roasting tin, add the grapes.

Sauce

Stir fry the shallots and garlic in the same frying pan for approx. 3 mins. Pour in the balsamic and reduce a little. Stir the cornflour into the stock, pour into the pan, bring to the boil. Pour the sauce into the roasting tin.

Braise

Approx. 30 mins. in the centre of an oven preheated to 180 °C.

Pasta

Cook the pasta in boiling salted water until al dente. Set aside approx. 100 ml of the cooking water, drain the pasta, then return it to the pan. Add the mascarpone and the reserved cooking water, mix, season. Serve the pasta with the chicken and grapes.

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