Ragout of Chicken With Fresh Pasta

Ingredients

  • 2 ½ tablespoons extra-virgin olive oil
  • ½ cup finely chopped onion
  • ½ cup finely chopped leeks
  • ½ cup finely chopped carrots
  • 2 large cloves garlic, minced
  • 2 3 1/2-pound frying chickens, each cut in 8 pieces and skinned
  • ¼ cup dry sherry
  • 1 cup chicken stock
  • 1 pound plum tomatoes, chopped
  • 2 sprigs fresh rosemary or 1 teaspoon dried
  • 2 tablespoons fresh lemon juice
  • 1 cup shelled fresh peas
  • Salt and freshly ground black pepper to taste
  • 12 ounces fresh fettuccine
  • 2 tablespoons minced parsley
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      1420 calories; 87 grams fat; 23 grams saturated fat; 0 grams trans fat; 37 grams monounsaturated fat; 18 grams polyunsaturated fat; 43 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 108 grams protein; 439 milligrams cholesterol; 1104 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6 servings

Preparation

  1. Heat one tablespoon of the oil in a heavy casserole. Add the onion, leek and carrot and saute over low heat until soft but not brown. Add the garlic, saute another minute or so and remove from the heat.
  2. Brush a heavy nonstick skillet with a half tablespoon of oil, add the chicken and lightly brown over medium-high heat a few pieces at a time. Place the chicken pieces in the casserole as they are browned.
  3. When all the chicken has been lightly browned, stir the sherry into the skillet. Cook for several minutes, scraping the skillet, and pour the contents of the skillet over the chicken in the casserole. Return the casserole to the stove and place over low heat.
  4. Add the chicken stock, tomatoes, rosemary and lemon juice to the casserole, cover and simmer gently for about 30 minutes. Add the peas and cook 15 minutes longer. Season the sauce to taste with salt and pepper.
  5. Meanwhile, bring a large pot of salted water to a boil for the fettuccine. Cook about two minutes, drain well, then toss with the remaining olive oil and a tablespoon of the parsley. Season the fettuccine lightly with salt and pepper.
  6. To serve, reheat the chicken ragout, then transfer it to a warm platter or serving dish and sprinkle with parsley. Place the fettuccine alongside the chicken on the platter or in a separate bowl and serve both.

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