Ingredients:
\n 6 tablespoonsextra-virgin olive oil, divided
\n 1 poundground chicken
\n 1 1\/2 teaspoonskosher salt, divided, plus more to taste
\n 1\/2 teaspoonfreshly ground black pepper
\n 2 medium carrots, finely diced
\n 1 large leek, white and light green parts only, finely chopped
\n 1 medium fennel bulb, finely diced
\n 2 large garlic cloves, minced
\n 3 tablespoonstomato paste
\n 1 pinchred pepper flakes
\n 3\/4 cupdry white wine
\n 1 big pinch (40 to 50 threads) Diaspora Co. Kashmiri Saffron (see Author Notes)
\n 1 1\/2 cupschicken stock
\n 1 cupwhole milk
\n 1 dried bay leaf
\n 1 pounddried egg noodles or pappardelle
\n 2 tablespoonsunsalted butter, cut into cubes
\n 2 tablespoonsfinely chopped flat-leaf parsley
\n Finely grated zest of 1 lemon (1 to 2 teaspoons)<\/p>\n
Directions: <\/p>\n
Heat 2 tablespoons of olive oil in a Dutch oven or large, heavy-bottomed pot over medium-high heat. Add the chicken in large clumps, season with \u00bd teaspoon of salt and the pepper, and let cook undisturbed until one side is deeply golden brown, 5 to 6 minutes. Using a slotted spoon, transfer the chicken to a medium bowl, leaving any drippings in the pan (the chicken might not be cooked through).<\/p>\n
Reduce the heat to medium, then add the carrots, leek, fennel, remaining 4 tablespoons olive oil, and remaining 1 teaspoon salt. Saut\u00e9, stirring occasionally, until the vegetables soften and just start to turn golden brown, 10 to 12 minutes. <\/p>\n
Add the garlic, tomato paste, and red pepper flakes. Continue to cook, stirring frequently, until the tomato paste turns brick red and starts to caramelize, about another 3 minutes. <\/p>\n
Stir in the white wine and saffron, making sure to scrape up any browned bits at the bottom of the pan. Simmer until the liquid has reduced by one-third, 3 to 5 minutes. Add the browned chicken, using a spatula, and break it into small pieces. Add the stock, milk, and bay leaf and bring to a simmer. Reduce the heat to low and simmer, uncovered, stirring occasionally, until the meat is very tender and the sauce has reduced by half, 1\u00bd to 2 hours. <\/p>\n
When the sauce is ready, turn off the heat and cover the pot to keep warm while you cook the pasta.<\/p>\n
Bring a large pot of water to a boil over high heat, then abundantly season with salt. Add the egg noodles and cook to al dente, according to the package\u2019s instructions. Reserve 1 cup of the pasta cooking water, then drain and transfer the pasta to the sauce. <\/p>\n
Increase the heat under the sauce to medium-high, add \u00bc cup of pasta water, and cook until the sauce coats the pasta, about 1 to 2 minutes. If the sauce looks a little too thick, add a couple more tablespoons of the pasta cooking water until it reaches the desired consistency. Turn off the heat and stir in the butter.<\/p>\n
To serve, transfer the sauced noodles to a large serving platter or individual bowls. Mix the parsley and lemon zest in a small bowl and sprinkle over the pasta. <\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients: 6 tablespoonsextra-virgin olive oil, divided 1 poundground chicken 1 1\/2 teaspoonskosher salt, divided, plus more to taste 1\/2 teaspoonfreshly ground black pepper 2 medium carrots, finely diced 1 large leek, white and light green parts only, finely chopped 1 medium fennel bulb, finely diced 2 large garlic cloves, minced 3 tablespoonstomato paste 1 pinchred… » read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-830","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts\/830","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/comments?post=830"}],"version-history":[{"count":0,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts\/830\/revisions"}],"wp:attachment":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/media?parent=830"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/categories?post=830"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/tags?post=830"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}