Sautéed Chicken and Pearl Onions tossed with Roasted Red Bell Pepper Fettuccine in a White Wine Butter Sauce.

Note: It is important to realize that these recipes are merely guidelines to follow. They'll taste great as they are, but I encourage you to play with them and make the recipes your own.

Note: It is good practice to read the entire recipe, while paying particular attention to the "Notes", before you try to make the dish, as there are often subtleties that can be easily overlooked, which sometimes, can make all the difference in the world for the outcome. 

Serves 2

Skill Level: Intermediate

Prep time about 30 minutes.

Pasta rest time at least 1 hour.

Cook Time about 20 minutes.

Ingredients:

• 2 Chicken Thighs
• 1/3 Jar of roasted red bell peppers
• Basil (dry or fresh)
• 2 eggs
• 4 cups all purpose flour
• 2 Tlbs Small diced leeks
• 1 cup perl onions
• ½ cup chicken stock
• ¼ cup white wine
• 4 Tbls butter, cut into slices, cold
• ¼ cup Parmesan cheese, grated
• Kosher Salt
• Pepper
• Garlic powder
• Extra virgin olive oil

Tools Needed:

• Food Processor
• Chefs knife
• Paring Knife
• Sauté pan
• Sautoir pot
• Pasta Machine, Hand Cranked or Electric
• Cutting Board

Note: For the pasta recipe, see http://goldenislescooks.blogspot.com/2013/07/roasted-red-bell-pepper-open-face.html

Note: You will have pasta leftover. It will keep, refrigerated for about 5 days, so you can make other dishes, such as the above salmon ravioli. 

Once you have made and rested your pasta, you can run it through your pasta machine to cut the fettuccine.

Note: Fist use the rollers, or a rolling pin, to make the pasta the desired thickness. Then switch to the cutter blades to slice the pasta noodles. 

Note: You can had cut the pasta. If you do, make it easy on yourself and make pappardelle, which is nothing more than 1" wide fettuccine.

You can lightly dust your cut pasta with some flour to ensure it doesn't stick to itself.

To debone the chicken thighs, cut along each side of the femur bone.

Cut around the hip joint to release the bone. Do the same for the tibia bone.

When both bones are released from the meat, pull them back together so that you can cut around the joint to remove the two bones all together.

Try not to cut into the cartilage, as it can make into the dish by accident, making for an unpleasant when bitten into.

Remove the skin and any cartilage that may be left behind.

Large dice the chicken. Then salt and pepper the meat.








In a small Sauteuse, commonly known as a sauté pan, on low heat, begin slow cooking your leaks in olive oil. Leave the garlic whole and pull them out at the end, just prior to serving.



In a Sautoir pan, brown your chicken, in olive oil then add the perl onions. Once the onions have sweated down, add the slow cooked garlic and leeks. Deglaze the pan with the white wine, then add your chicken stock. Reduce by ¾'s. Add the cold butter while constantly tossing the pasta. At the very end, when the butter is 100% incorporated, toss in most of the Parmesan, leaving some for a topping. 

Adjust the flavor of the pasta with salt and pepper to taste. Garnish with parsley and Parmesan. 

Serve immediately. 

Enjoy.