Pappardelle with chicken sugo

Total time: 1hr 15m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 720 Kcal, 35g Protein, 77g Carbohydrates, 28g Fat


  • Sugo
  • 2 chicken thighs (organic, approx. 200 g each)
  • 0.5 tbsp olive oil
  • 80 g diced bacon
  • 1 leek, cut into thin rings
  • 3 sprigs thyme
  • 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
  • Pappardelle
  • 400 g pasta (e.g. pappardelle)
  • salted water boiling
  • 1 organic lemon, use grated zest only

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  • Sugo

    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.
  • Pappardelle

    Cook the pappardelle in boiling salted water until al dente, then drain and mix with the sauce. Grate the lemon zest over the top.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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