Tagliatelle With Capon Ragu
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 1 | Whole chicken, 31/2 to 4 | |
| pounds | ||
| 4 | T | Butter |
| 1 | Onion, finely chopped | |
| 1 | Rib celery, finely chopped | |
| 2 | Cloves garlic, thinly sliced | |
| 2 | c | Dry white wine |
| 1 | c | Basic tomato sauce |
| 1 | c | Chicken stock, from first |
| step below | ||
| 1 | T | Fresh thyme leaves, chopped |
| 1 | Recipe green pasta, rolled | |
| to thinnest setting and | ||
| cut | ||
| into 3/4inch ribbons |
INSTRUCTIONS
Boil whole chicken 1 hour until very tender and allow to cool. Remove skin and discard. Remove all meat and pull apart to thin shreds. Reduce broth to 1 cup. In a 6quart saucepan, heat butter until foam subsides. Add onion, celery and garlic and cook over medium heat until soft and golden brown. Add wine, tomato sauce and chicken stock and bring to a boil. Add shredded chicken meat and thyme and return to boil. Lower heat and simmer 1 hour until thick. Set aside. Bring 6 quarts water to boil and add 2 tablespoons salt. Drop pasta in water and cook until al dente. Drain well and toss into pan with sauce. Toss gently over medium heat until dressed and serve. Yield: 4 servings Recipe by: Molto Mario Posted to MC-Recipe Digest V1 #507 by Sue <suechef@sover.net> on Mar 09, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 1218
Calories From Fat: 470
Total Fat: 53.2g
Cholesterol: 122.1mg
Sodium: 3300mg
Potassium: 1951.5mg
Carbohydrates: 83.6g
Fiber: 10.4g
Sugar: 20.5g
Protein: 27g