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