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Linguine with sautéed chicken thighs and tarragon

This is a simple yet divine dish adapted from Thomas Keller’s recipe. The spice rub of curry powder and paprika blends elegantly with the tarragon sauce, which tastes so good that I’ve increased the amount of liquid ingredients to make more sauce for cooking pasta.

Try making this and you will be amazed by the depth of flavour of this simple dish.

2 boneless chicken thighs
1 teaspoon curry powder
1 teaspoon paprika powder
2 tablespoons tarragon  
1 tablespoon shallot
1/4 cup dry white wine
1cup chicken stock
1 tablespoon butter
200 g linguine (spaghetti and ribbon also work)
salt and pepper to taste 

Mix together one teaspoon each of curry powder and paprika powder, trim skin and fat off chicken thighs if preferred. 混合一茶匙咖哩粉及同等份量的紅椒粉。去掉雞皮及脂肪(隨意)。
Rub the mixture on each side of the chicken thighs to season, cover and refrigerate for two hours.
Lay the chicken on a large piece of plastic wrap, cover with a second piece of plastic wrap, use a meat pounder or pestle to pound to about 1/4 inch thick.
Prepare one tablespoon of minced shallot, one table spoon of coarsely chopped tarragon (for sauce) and 1 tablespoon of tarragon leaves (for garnishing).
Heat some canola oil in pan over medium high heat. Add the chicken to pan (skin side or presentation side down first), cook until the bottom side is golden brown or when the sizzling sound starts to soften.
Cover and turn to low heat, cook until the upper side turns white.

Turn to second side, turn off the fire and leave it on the pan for another two minutes to cook the meat with remaining heat. Transfer to another plate and keep warm in the oven. Meanwhile, cook the pasta in salted water until 70% done.

Pour any oil from the pan, melt 1/2 table spoon of butter over medium-high heat.
Add the shallot, reduce heat to medium, and cook for 30 seconds, swirling the pan to coat the shallot with butter.
Pour in 1/4 cup of dry white wine and cook until the wine has reduced by half.
Add the chicken stock and bring to a boil. Add pasta water if needed.

Add the cooked pasta in the sauce, stir to mix, cook for 2-3 minutes until pasta is al dente and sauce is thickened.

When the pasta is done, turn off heat and add chopped tarragon, mix well. Arrange the pasta on plates first.
Add butter to remaining sauce, swirl to melt. Season with salt and pepper if needed.
Arrange chicken on pasta, pour the sauce over, garnish with tarragon leaves.


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