COOKING FOR 5

Well....really we have three adults and two little babies happily roasting in their mommy's tummies waiting for some delicious nourishment...and since as a husband, I can do very little that actually impacts the child...cooking the meals has been an absolute honor...this meal was no exception. 



1 chicken, about 3 1/2 lb., cut into 10 pieces (2 thighs, 2 drumsticks, 2 wings, 4 breast portions)

1 cup all-purpose flour
1 1/4 tsp. salt, plus more, to taste
1 Tbs. unsalted butter
1 Tbs. olive oil
1 yellow onion, finely chopped
2 carrots, peeled and finely chopped
1 celery stalk, finely chopped
3/4 cup dry white wine
3/4 cup chicken stock
3 bay leaves
2/3 cup heavy cream
Freshly ground pepper, to taste
Grated zest of 1 lemon
2 tsp. each coarsely chopped fresh tarragon and chervil or flat-leaf parsley
1 lb. dried pappardelle


Get your chicken out of the fridge about an hour before cooking to let it come to room temperature.  This allows for even cooking throughout.  I love to butcher me some chicken, so go ahead and cut up the bird into 10 Pieces. Get the oil and butter into the dutch and start heating at about medium.

Fill a bag with the one cup of flour along with a healthy pinch of salt and pep.  Pat the chicken dry with some paper towel and dredge each piece into the flour shaking off any excess.  The oil should be hot and rippling a little, start to brown the chicken in batches, about 2-3 minutes per side.  JUST LET IT SIT THERE...DON'T MESS WITH IT!



Did not take a picture of this first step, but I was listening to this Black Keys album...check it out...it's rad!

Chicken is browned and veg goes into the pot for 5 - 10 minutes to soften up

Once the veg is soft, get your liquid in, just combine the white wine and the chicken broth nobody will ever know.

Everybody back in the pool and into the oven!

As with any proper creamy pasta dish, one ought to have some nice crispy bread to go along side it.  This is 100% whole wheat with olive oil salt and pepper, into a 350 degree oven till crispy

Mise en place the herbs, tarragon, parsley, lemon zest

This is going straight to your booty...but sometimes it's just ok to do these sorts of things

Chicken all done...I love the way roasted meat colors the inside of the pot

Get the chicken out, let it cool for a few minutes.  After taking a nibble or two of skin, discard it and shred the meat off of the bone using two forks

Add your cream, then the herbs and lemon and let it sauce up a bit while getting your noodles going.

Don't strain the noodles, just use your tongs to move them right from the water to the pot.  That way some of the starchy pasta water can mix in an thicken the sauce a bit.  Mix in your chicken and make sure every piece has some sauce on it.

This was a nice comfort food meal with my two mommy's in training.  I've never really had tarragon and it turns out to be a delicious anise or black licorice flavor that makes this dish unique.