- 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)
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.
Cook the pappardelle pasta to al dente according to the package instructions.
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.
Plate the chicken legs and noodles, spoon the sauce over the top and serve.