A beloved, comforting dish that’s a true taste of home. And as with every memorable pasta dish, it wouldn’t be complete without cheese from Arla.
Servings: 4
- 40 ml extra virgin olive oil
- 40 g Lurpak Butter
- 4 chicken thighs
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 1 leek, white part only, finely chopped
- 1 celery stalk, finely chopped
- 1 red Florina pepper, finely chopped
- 1 carrot, finely chopped
- 30 ml dry white wine
- 5-6 ripe tomatoes, peeled and finely chopped
- 150 g sun-dried tomatoes, finely chopped
- 1 tbsp parsley, finely chopped
- 1 bay leaf
- 1 cinnamon stick
- 5 allspice berries
- 2-3 cloves
- 500 g tagliatelle
- 80 g Lurpak Butter, melted
- 200 g Arla Pasta & Gratinar, for serving
- Salt
- Black pepper
Method
Step 1
In a large pot, heat the olive oil and Lurpak Butter over medium-high heat and sauté the chicken thighs until they are well browned on all sides. Transfer the chicken to a plate, and in the same pot, sauté the onion, garlic, leek, celery, bell pepper, and carrot. Deglaze with the wine and once the alcohol has evaporated, add the fresh and sun-dried tomatoes, parsley, bay leaf, and spices.
Step 2
Season with salt and pepper, stir and add a glass of water. Return the chicken thighs to the pot. After 1-2 boils, cover the dish with wet parchment paper and a lid, reduce the heat, and let it simmer for 1 hour, or until the chicken is cooked through and the sauce has thickened.
Step 3
When the dish is almost ready, cook the tagliatelle in plenty of salted water according to the package instructions. Drain the pasta and toss it with the melted Lurpak Butter.
Step 4
Serve the tagliatelle on plates with a chicken thigh, and some sauce, and sprinkle with Arla Pasta & Gratinar cheese.
