Taste the Air-Chilled Difference®

Chicken Cacciatore With Pappardelle

by , Chef, Seattle, Washington

Chicken Cacciatore With Pappardelle

Serves 6

  • ½ whole Smart Chicken, cut into serving pieces
  • 1 cup flour
  • 1 teaspoon salt
  • 1 teaspoon granulated garlic
  • 3 tablespoons olive oil
  • 2 shallots, finely diced
  • 4 cloves garlic, minced
  • 4 tablespoons chopped sundried tomatoes
  • 1 cup white wine
  • 2 sprigs sage
  • 2 sprigs rosemary
  • Pinch chili flakes
  • Salt and pepper
  • Pappardelle pasta for serving

Preheat the oven to 375°F. In a medium bowl, combine the flour, salt, and garlic and coat the chicken pieces well. Heat a large sauté pan over high heat and add the olive oil. Add the chicken and sear to a nice brown color on each side, about 10 minutes. Remove the chicken into a Dutch oven. To the same sauté pan, add shallots and garlic and sauté for 2 minutes. Add sundried tomatoes and white wine and cook for 3 more minutes. Add sage, rosemary, and chili flakes. Remove and pour over the chicken. Transfer the Dutch oven to the preheated oven and bake for 30 minutes until tender and firm. Adjust seasoning with salt and pepper and serve over fresh pappardelle pasta.

Pairing: Franco Fiorina Barbaresco

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