Pasta con Sugo di Pollo
(Pasta with a Chicken Based Sauce)
Note: Ingredients 5-10 below constitute a type of curry. If preferred, a good tinned curry, containing these or similar ingredients, may be used. (This dish was served to us in 1995 at a restaurant in Colle val d'Elsa, a small city outside of Siena, Italy .)
1 Med. Chicken - cut into 8 pieces 1/4 Cup Olive Oil - Extra Virgin 1 Med. Onion, white - chopped finely 3 Cloves Garlic - thinly sliced 3 Tbl. Corn Starch or unbleached flour 1/8 Tsp. Coriander (powder) 1/8 Tsp. Fennel (powder) 1/8 Tsp. Cardamom (powder) 1/8 Tsp. Ginger (powder) 1/8 Tsp. Cloves (powder) 1/8 Tbl. Mustard (powder) 2 Lg. Lemons - quartered 1 Cup Olives - mixed green and black Q. B. Salt and pepper 1/2 Lb. Pasta (Pappardelle or similar pasta)
Preparation of the dish
Mix ingredients 5-10 to make a curry (or use an equivalent amount of store bought curry). Rub the chicken pieces with some of the olive oil , then sprinkle the chicken pieces with the curry. Rub it in with fingers.
Add the onions to a frying pan containing the rest of the olive oil. Sauté until wilted, then add the garlic. Sauté a bit more. Add the chicken pieces and cook for 5 minutes on each side over medium high heat. After this time, squeeze the juice from the lemons into the pan with the chicken pieces, then add the lemon pieces to the mixture. Add the olives and mix well. Add 8 ounces of water to the pan and mix again. Simmer covered for 1 hour, adding a bit of water when necessary.
After an hour, remove the chicken pieces from the pan and place in a baking pan - set aside.
Continue to simmer the sauce until it thickens. Add a tablespoon of heavy cream, stir, and continue to simmer until the sauce reaches a consistency you enjoy.
Put up a pot of water to boil for the pasta, and place the chicken in the oven to warm until the pasta is ready. When the water boils, add the pasta, and cook it until it is al dente. Serve the pasta with the sauce and a piece or two of the chicken. Alternatively you can serve the pasta as a first course and the chicken as a second course.
Last Updated on: 11/25/04 07:03:01 PM