AP­PLE and BA­CON CHICKEN with PAPPARDELLE

donna hay - - WEEKNIGHTS -

12 slices streaky ba­con 4 x 160g bone­less skin­less chicken thigh fil­lets, trimmed 1 ta­ble­spoon ex­tra vir­gin olive oil 1 cup (250ml) ap­ple juice ¼ cup (60g) mas­car­pone sea salt and cracked black pep­per 375g pappardelle pasta ¼ cup chervil leaves, chopped, to serve Pre­heat oven to 240°C (475°F). Wrap 3 slices of the ba­con around each chicken thigh. Place a large heavy-based flame­proof oven­proof fry­ing pan over high heat. Add the oil and cook the chicken, seam-side down, for 2 min­utes. Turn and cook for 1 minute. Add the ap­ple juice, mas­car­pone, salt and pep­per and cook in the oven for 8 min­utes or un­til the chicken is golden and cooked through.

While the chicken is cook­ing, cook the pasta in a large saucepan of salted boil­ing wa­ter for 8 min­utes or un­til al dente. Drain and di­vide the pasta among bowls. Top with the chicken, sauce, chervil and pep­per to serve. SERVES 4.

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