Chicken Legs with Pappardelle and White Wine Sauce

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Chicken Legs with Pappardelle and White Wine Sauce
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation

Ingredients

for
4
Ingredients
4
freshly ground Pepper
400 grams
For the sauce
250 milliliters
100 milliliters
200 grams
Sauce/gravy thickener (as needed or 30 g cold butter into pieces)

Preparation steps

1.

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. 

2.

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

3.

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. 

4.

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