Chicken Legs with Pappardelle and White Wine Sauce

Chicken Legs with Pappardelle and White Wine Sauce
45 min.


for 4 servings
4 Chicken legs
freshly ground Pepper
sweet ground paprika
400 grams Tagliatelle
For the sauce
250 milliliters jarred Chicken stock
100 milliliters dry White wine
200 grams Whipping cream
Sauce/gravy thickener (as needed or 30 g cold butter into pieces)
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Preparation steps

Step 1/4

Season the chicken legs with salt, pepper and sweet paprika. Place in a well-greased baking pan and bake in an oven pre-heated to 200°C (approximately 400°F) for 35-40 minutes. 

Step 2/4

Cook the pappardelle pasta to al dente according to the package instructions. 

Step 3/4

Combine the chicken stock and wine in a saucepan, bring to a boil and reduce by about half. Reduce the heat to low and stir in the heavy cream. Season with salt and pepper and a bit of cornstarch to thicken. Alternatively, you can stir in a bit of cold butter to thicken. 

Step 4/4

Plate the chicken legs and noodles, spoon the sauce over the top and serve.