Pappardelle noodles. I’ve never had them or cooked with them. You will notice in the picture above that those are not pappardelle noodles. When at the store buying the ingredients for this dish, I was disappointed to find that the three remaining bags of pappardelle noodles were crushed to tiny bits. This just wouldn’t do.
So, I bought a pricier bag of fresh linguine noodles instead. They were a fine substitute.
I will definitely be making this again since everyone licked their bowls clean at the table (I’d never seen anything like it) and I will be using pappardelle noodles. What are they? They are wide ribbon-like linguine noodles and they make your dish look pretty.
Where did I get this creamy and delicious recipe? From my new cookbook that I received as a Christmas present:
Braised Chicken Pappardelle / The New Slow Cooker (pg 113)
Cook & Prep Time: 25-30 minutes for prepping / 5 to 6 hours for cooking
You will need:
- Crock Pot
- Pasta Pot
- 7-quart stock pot
- Iron skillet
- Chef’s knife
- Resting plate for the chicken
- 1 gallon storage bag
- measuring utensils – dry and liquid
1 whole chicken about 3.5 lbs, cut into 10 pieces (I did not do this. I used 3.5 lbs of skin-on, bone-in chicken thighs – they take the same amount of time to cook and it’s very easy to remove the bones.)
In the gallon storage bag:
1 cup of flour
3/4 teaspoon of salt
1 Tablespoon of unsalted butter
1 Tablespoon of olive oil
1 yellow onion, finely chopped
2 carrots, peeled and finely chopped
1 stalk of celery, finely chopped
3/4 cup of dry white wine
3/4 cup of chicken stock
3 bay leaves
2/3 cup of heavy cream (I used 1 cup)
Zest of 1 lemon
Juice of 1/2 of the lemon
2 Teaspoons of chopped tarragon (I used 2 Tablespoons and some additional for garnish).
1 lb of pappardelle
Pat the chicken dry. Then, one at a time add a chicken piece to the bag to toss and coat. Shake the any loose flour and place on a cutting board.
In the iron skillet over medium high heat, melt the olive oil and the butter. Brown each piece of chicken on both sides. You will have to do this in batches. I placed the pieces skin-side down first for 7 minutes and then flipped for another 3 minutes.
Once all of the pieces are browned, turn the heat down a bit on the iron skillet and remove some of the fat. Leave some for sauteing the veggies. Add the carrots, celery, and onion and saute for about 5 minutes.
Add the wine and chicken stock and simmer for about 10 minutes.
When done simmering, pour this wine/veggie mixture into the crock pot or slow cooker (I grew up with the term crock pot so that’s what I’m used to). Next, place the chicken pieces on top. Cook on low for 5-6 hours. The chicken should be falling off the bone – that’s when you’ll know it’s done.
When the crock pot time is done, remove the chicken from the crock pot and place on a platter. Remove the skin and the bones, place the chicken in a bowl and shred with a fork. Set aside.
At this time, get the pasta pot ready and cook the pasta by following the directions on the package. The fresh pasta I used only took 5 minutes to cook.
Place the 7-quart stock pot on the stove on medium heat. Pour the contents of the crock pot into the stock pot. Simmer for 5 minutes, then whisk in the cream, 1/2 teaspoon of salt and some grinds of pepper. Let simmer for another 5 minutes, then add the lemon zest, lemon juice and tarragon. Keep the sauce warm until the pasta is ready.
When the pasta is done, drain and add to the stock pot. Stir to coat and combine thoroughly. Then add the chicken and let warm through – about 3-5 minutes.
It’s ready to eat!
To serve, dish into pasta bowls and garnish with fresh tarragon.
This is not a typical crock pot recipe where you throw every in and forget about it. It takes some prep work, but it is really worth it. Trust me.