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Pappardelle with chicken sugo
30 m active | 1 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 720
  • Fat about 28g
  • Carbohydrates about 77g
  • Protein about 35g
This is needed
This is needed for 4 people
  • 0.5 tbsp olive oil
  • 2 chicken thighs (organic, approx. 200 g each)
  • 3 sprigs thyme
  • 1 leek, cut into thin rings
  • 80 g diced bacon
  • 1 dl white wine
  • 1 dl chicken bouillon
  • 1 broccoli (approx. 200 g), cut into florets
  • 0.5 tsp salt
  • 100 g crème fraîche
  • a little pepper
  • 400 g pasta (e.g. pappardelle)
  • salted water boiling
  • 1 organic lemon, use grated zest only
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And that's how it's done
And that's how it's done
Heat the oil in a frying pan. Brown the chicken thighs for approx. 5 mins. on each side, remove from the pan. Stir fry the diced bacon in the same pan for approx. 2 mins., add the leek and thyme, stir fry for a further 5 mins. Pour in the wine and stock, bring to the boil, reduce the heat. Return the chicken to the pan, cover and simmer for approx. 45 mins. Remove the chicken, peel away the skin, loosen the meat from the bone using a fork. Return the meat to the pan. Add the broccoli, season, simmer for approx. 10 mins. Stir in the crème fraîche.
Cook the pappardelle in boiling salted water until al dente, then drain and mix with the sauce. Grate the lemon zest over the top.