Serves 2-4, I usually double the recipe
- 2 Tbs butter
- 2 Tbs olive oil
- 1/2 cup yellow onion (fine chop)
- 1/2 cup water (or chicken stock)
- 1 cup cooked chicken (fine chop)
- 1/2 Tsp dried leaf sage (Rubbed/crushed is fine)
- 1/2 cup dry white wine
- 1 Box Perciatelli, Bucatini or very thick spaghetti, #13 or #15
- Parmesan/Romano Cheese (Grated)
- Sea salt and fresh ground pepper (to taste)
- Fill a big pot with water, a pinch of salt and a dash of olive oil for the pasta. Bring it up to a simmer and hold it there until you’re ready for the pasta.
- Heat butter and olive oil in a separate large pan over med-high heat
- Add onion and saute until onions are translucent (not caramelized)
- Deglaze with the wine and let it come up to a simmer (to burn off some of that alcohol)
- Add water/stock, and let it heat up to a simmer.
- Now’s the time to put your pasta in the other pot and crank the heat to high. It’ll take about 9min to cook through.
- Stir in chicken, sage, salt, wine and bring to a boil.
- Reduce heat and simmer 6 to 7 minutes.
- You can either:
- Toss the cooked (and drained) pasta into the chicken pan and turn off the heat. Let it sit for a few minutes to let the pasta “finish” in the sauce. Then plate, with grated cheese (not optional).
- Serve chicken mix over the plated plain pasta with grated Parmesan/Romano cheese.
- This is one of the most simple Northern Italian style meals you can make. The only challenge you might have is finding Bucatini pasta (it’s really thick spaghetti that’s hollow inside).
- I’ve subbed the sage for tarragon (equal part), and it’s still delicious.
In a modest kitchen, this meal would revolve around a whole-chicken that’s been processed down to it’s primary cuts. The bones and cartilage would go in a pot of water to make the stock, and the leftover scrap-cuts would be used to make this meal. They would use stock to replace both the water and wine (maybe use a shot of whatever wine was available)… and that’s it. It’s a poor-man’s meal that can feed you for several days and costs maybe $15 (including the whole-chicken). Veg scraps (onion ends, carrot and celery ends/peelings) can be added to the stock to increase this meal’s nutritional value and flavor.
[For Dorothy & Peggy]