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 Chicken legs
salt
freshly ground peppers
sweet ground paprika
400 grams Tagliatelle
For the sauce
250 milliliters jarred chicken stock
100 milliliters dry white wine
200 grams Whipped cream
sauce thickener (as needed or 30 g cold butter into pieces)
How healthy are the main ingredients?
saltWhipped cream

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.