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Braised Chicken Pappardelle

Williams Sonoma
  • 385 minutes
  • Serves 6

INGREDIENTS

1

Chicken, about 3 1/2 lb.

3

Bay leaves

2

Carrots

1

Celery stalk

1

Lemon, zest of

1

Yellow onion

3/4 cup

Chicken stock

1 lb

Pappardelle, dried

1 cup

All-purpose flour

1

Pepper, Freshly ground

1 1/4 tsp

Salt

1 tbsp

Olive oil

1 tbsp

Butter, unsalted

2/3 cup

Heavy cream

3/4 cup

White wine, dry

2 tsp

each coarsely chopped fresh tarragon and chervil or flat-leaf parsley