Tagliatelle con Petti e una Coscia di Pollo

(Tagliatelle Pasta with Chicken Breasts and a Thigh)


2 Lg. Chicken breasts - bone in, skin removed
1 Lg. Chicken thigh - bone in, skin removed.
1/4 Cup Semolina flour
1/2 Cup Vinegar -Balsamic 
1/4  cup Vinegar - Red Wine
3 Cups Water
3/4 Cup All-purpose unbleached flour
4 Cloves Garlic - sliced thinly
4 Tbl. Olive oil - extra virgin
12  Lg. Tomatoes - Roma or 1 28 Oz. Can Italian plum tomatoes
2 Tbl. Tomato paste
1/2 Lb. Tagliatelle pasta
1/4 Cup Parmigiano-Reggiano or Pecorino Pepate cheese - freshly ground


Marinate the chicken breasts in the two vinegars and the 3 cups of water for 2 hours. Rinse thoroughly and pat dry.

Add the olive oil  and garlic to a sauce pan large enough to accommodate the three pieces of chicken in a single layer, as well as the rest of the ingredients.  Turn the heat to low.  

Put the semolina flour and the all purpose flour in a plastic sandwich bag, and add salt and pepper to taste.  Add the chicken pieces, close the bag and shake to coat the pieces with the flour mixture. Remove, shake off the excess coating and place in the pot. Turn the heat up to medium high and sauté the chicken until it is browned on all sides - about 5-6 minutes.  

Add the tomatoes to the pan and cook over medium heat for 45 minutes.  during this time put 6 quarts of water to boil for the pasta.  About 7-8 minutes before the sauce is finished, cook the pasta al dente.  Drain, and sauce.  Serve immediately, adding 3-4 tablespoons of grated cheese to each dish.  The chicken may either be placed atop each plate of pasta, or served as a second course.

FrmBottomBar.gif (1768 bytes)

Last updated on:11/28/99 11:50:58 PM