Chicken Meets Linguine
Simple, refined, and rooted in regional flavor. This dish brings together the elegance of Italian linguine with the depth of locally sourced ingredients, creating a delicate balance of texture and taste. The tender chicken, vibrant snow peas, and a perfectly poached egg are tied together by a creamy, aromatic sauce, which makes it comforting yet sophisticated. This recipe is part of the Pasta e Basta! project by Pastificio dei Campi and JRE-Jeunes Restaurateurs.
PREPARATION INSTRUCTIONS
Cook the linguine for 8 minutes.
Sear the chicken thigh in a frying pan, then add the chopped onions.
Deglaze with white wine, add chicken stock and cream, and reduce slightly.
Season with salt and pepper.
Add snow peas and linguine, and briefly cook together.
Poach the egg in boiling water with a dash of vinegar, drain, and season with salt and pepper.
Fry the chicken skin until crispy, dry on paper towels, finely chop and toast in a pan with panko, crispy onions, and thyme until golden brown.
Finely chop the chives.
| 80 g. | Linguine Pasta |
| 1 | Egg |
| 100 g. | Chicken thigh |
| 14 g. | Chicken skin |
| 3 g. | Chives |
| 15 g. | Onions |
| 30 g. | Snow peas |
| 1 dl | Chicken stock |
| 1 dl | Cream |
| 0.5 dl | White wine |
| 10 g. | Panko |
| 1 sprig | Thyme |
| 5 g. | Crispy fried onions |
HOW TO PLATE
Arrange the linguine in the center of a deep plate.
Place the poached egg on top and garnish with crispy chicken skin and chives.
