Chicken Marvalasala and Papardelle with Rosemary Gravy Rachael
Elevate your weeknight dinner game with this aromatic and comforting Chicken Marvalasala and Pappardelle with Rosemary Gravy, inspired by Rachael's classic creations. Tender, golden-seared chicken thighs bask in a luscious rosemary-infused cream sauce, enriched with white wine and chicken stock for a flavor-packed experience. Paired with ribbons of perfectly cooked pappardelle coated in the velvety gravy, this dish strikes the ultimate balance of hearty and elegant. Finished with a sprinkle of freshly grated parmesan and a touch of parsley, it’s an irresistible meal perfect for cozy gatherings or an indulgent date night. Ready in just one hour, this recipe combines simplicity, sophistication, and bold flavors that will make it an instant favorite for pasta and chicken lovers alike.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 pieces shallots, finely chopped
- 4 pieces garlic cloves, minced
- 2 teaspoons fresh rosemary, chopped
- 2 tablespoons all-purpose flour
- 1 cup white wine
- 2 cups chicken stock
- 1 cup heavy cream
- 12 ounces pappardelle pasta
- 0.5 cup parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat.
Sear the chicken thighs for about 4-5 minutes per side, until golden brown. Remove the chicken from the skillet and set aside on a plate.
In the same skillet, add the remaining 1 tablespoon of butter. Add the chopped shallots and garlic, and sauté for 2-3 minutes until softened.
Stir in the chopped rosemary and cook for 1 minute until fragrant.
Sprinkle the flour over the shallot mixture and stir well to combine. Cook for 1-2 minutes to eliminate the raw flour taste.
Deglaze the skillet with the white wine, scraping up any flavorful bits from the bottom of the pan. Cook until the wine reduces by half, about 2-3 minutes.
Pour in the chicken stock and heavy cream, stirring to combine. Bring the sauce to a simmer.
Return the seared chicken thighs to the skillet, nestling them into the sauce. Lower the heat to medium-low and simmer for 20-25 minutes, until the chicken is cooked through and the gravy has thickened.
Meanwhile, bring a large pot of salted water to a boil and cook the pappardelle pasta according to the package instructions. Reserve about 1/2 cup of pasta water before draining the pasta.
Toss the cooked pappardelle with a ladle of the rosemary gravy and a splash of the reserved pasta water to coat the noodles lightly.
Serve the chicken thighs over the pappardelle. Spoon extra rosemary gravy on top of the dish.
Sprinkle with grated parmesan cheese and chopped fresh parsley before serving.
Nutrition Facts
Calories |
4012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.2 g | 259% | |
| Saturated Fat | 88.1 g | 440% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 885 mg | 295% | |
| Sodium | 3767 mg | 164% | |
| Total Carbohydrate | 290.9 g | 106% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 16.0 g | ||
| Protein | 194.9 g | 390% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 699 mg | 54% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 2007 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
