Chicken Ragout with Pappardelle

Vegetable preparation:

1. Peel the carrot. Wash celery. Cut both into small cubes. Peel and finely dice the garlic. Clean the spring onions and cut into fine rings. Core and finely chop the chillies. Coarsely grind the fennel. Roughly chop the pistachios. Remove needles from 2 sprigs of rosemary and roughly chop. Leave 4 whole. Cook the pappardelle, drain, spread on a tray and mix with a little oil (so they don’t stick to each other until they are used). Roughly slice the pecorino. Amount as desired.

Chicken legs:

1. Peel the skin off the clubs. Wash the legs cold (!) And dry them. Pepper and salt and fry all over in the oil in a larger pan until they have turned color. Take out the legs, store them briefly.
2. Preheat the oven to 200 °. Steam the diced vegetables in the frying fat of the legs for approx. 5 minutes until translucent. Then add the fennel, chopped pistachio rosemary, chillies, chopped up canned tomatoes and tomato paste and bring everything to a boil. Salt and pepper and deglaze with wine and broth.
3. Place the seared legs in a roaster and cover with the vegetables from the pan. Spread 4 sprigs of rosemary over the top. Close the roasting pan with a lid or aluminum foil and slide it into the oven on the middle rail. Cooking time approx. 40 – 50 minutes. After 40 minutes, take out a leg and test whether the meat comes off the bones easily. If this is the case, remove all the legs from the vegetables and roughly pluck the meat with a fork. Keep briefly.
4. Transfer the vegetables into a saucepan, remove the rosemary sprigs. On the stove over medium heat, add the cornstarch mixed in the cream to the vegetables and bring to the boil once briefly. Season everything again with salt, pepper and possibly a little sugar, add the chicken again and fold in.
5. Fry the cooked noodles in butter (can be a bit cross). Serve with the ragout and sprinkle with the pecorino. A dry red or white wine goes well with it.