John Myers
Contents
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Ingredients
- 2 Chicken legs
- 1 Leek
- 1 Onion
- 1 Carrot
- 1 Clove of garlic
- 1 small can Chunky tomatoes
- 1 tsp Fennel seeds
- 5 Sichuan peppercorns
- 50 g Pine nuts
- Salt, sugar
- 200 g Wide ribbon noodles
- Parmasan cheese
- Oil
- 250 ml Vegetable broth
Instructions
- For the ragout, clean the vegetables and cut into fine cubes and the leek into thin slices. Peel the skin off the chicken legs.
- Fry the chicken legs on both sides in a little oil, then remove them. Then sweat the onion with the garlic, add the remaining vegetables and stew everything a little. About 5 minutes. Grind peppercorns, fennel and pine nuts in a mortar.
- Add spice mixture and legs, deglaze with vegetable stock. Add tomatoes and lightly salt. Let everything stew for about 50 minutes. The liquid evaporates, please make sure that it does not burn.
- Remove the legs, remove the meat from the bone and tear or cut into bite-sized pieces. Put it back in the sauce. In the meantime, cook the pasta al dente.
- Arrange the noodles with ragout, freshly grate the parmasan on top.
Nutrition
Serving: 100gCalories: 127kcalCarbohydrates: 1.9gProtein: 4.7gFat: 11.3g
