Ingredients
1 tablespoon oil
8 chicken thighs
1/2 onion
1 carrot
1 stick celery
125 ml white wine
300 ml chicken stock
100 ml whipping cream
1 tablespoon tarragon
200 g pasta
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Electric pasta extruder — rigatoni, penne, fusilli with bronze dies
Pasta roller and cutter for fresh pasta, laminated doughs
Complete pasta kit — machine, drying rack, ravioli stamp, recipe book
Foldable wooden rack for drying fresh pasta before cooking
Multi-wheel cutter — cut multiple pasta strips simultaneously
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Heat a large non-stick frying pan to a medium heat and add the oil. Add the chicken and sear all over. Add the onion, and cook for a further minute, then ad the remaining chopped vegetables. Stir while cooking for another minute. Add the wine and simmer until reduced by a third. Then add the stock and cook uncovere for another 8 minutes, stirring from time to time, until the chicken and vegetables are tender. Lower the heat and stir in the cream, then ad the tarragon and season to taste. While the stew is cooking, make the pasta according to the packet instructions, then drain. Add the pasta to the warmed stew and stir all the ingredients together. Season to taste, and serve in warm dishes.