MARINATED CHICKEN DRUMSTICKS AND PAPPARDELLE
![COLLABO PILONS PAPPARDELLE](https://s3.ca-central-1.amazonaws.com/files.exceldor.ca/files/recettes/COLLABO-PILONS-PAPPARDELLE.jpg)
In collaboration with
Dominique Sanschagrin, Tastevino
![](https://s3.ca-central-1.amazonaws.com/files.exceldor.ca/files/credits/Tastavino.jpg)
2-4
Portions
3h
Brining
10 min
Prepping
20 min
Cooking
Recipe
Easy
Ingredients
- 4 cups (1 l) chicken stock
- Zest and juice of 1 lemon
- 1 clove garlic, chopped
- 3 branches thyme
- 1 tbsp. (15 ml) olive oil
- 1 cup (250 ml) white wine
- 200 g pappardelle
- 1 tbsp. (15 ml) cream
- Salt and pepper to taste
Directions
Click the steps to erase them.
- Marinate the chicken pieces in 1 cup (250 ml) chicken stock, the lemon juice and zest, garlic, thyme, salt and pepper for 3 hours. Refrigerate.
- Remove the chicken from the marinade and pat it dry. Keep the liquid. In a frying pan heated over medium heat, sear the chicken pieces in olive oil. Add the liquid from the marinade and 3 cups (750ml) stock. Cook over low heat for 20 minutes.
- Add the pappardelle in the frying pan and cook the pasta until desired consistency. Add the cream and adjust seasoning to taste.