Friday, December 27, 2019


1 tablespoons avocado oil
4 slices pancetta, finely chopped (plain old bacon works too)
2 cloves garlic, minced
1 pound boneless, skinless chicken thighs
WONDRA flour for dredging
FRESH ground sea salt and black pepper
1 1/2 cups Sofrito (recipe below)
3 tablespoons dry white wine
1 cup chicken stock
2 green onions, minced
2 sprigs FRESH thyme
1/4 cup heavy cream
1 small can Le Seur peas, drained well
6 ounces fettuccine
1/4 cup grated Parmesan cheese
1 tablespoon unsalted butter
1 teaspoon lemon zest
chopped Flat Leaf Parsley for garnish
  • Heat oil in large saute pan over medium heat.
  • Add pancetta, stirring often until fat is rendered, about 5 minutes.
  • Using a slotted spoon, transfer pancetta to paper toweling to drain.
  • Add garlic and increase heat to medium high.
  • GENEROUSLY season chicken thighs with FRESH ground sea salt and black pepper. Dredge in WONDRA flour and add to pan.
  • Sear chicken until golden on both sides.
  • Transfer chicken to plate and keep warm.
  • Drain all but 1 tablespoon of oil and garlic.
  • Add sofrito and wine, bring to a simmer and cook until reduced by half, about 3 minutes.
  • Add green onions and thyme. Reduce heat to medium low and simmer 5-10 minutes.
  • Return chicken to pan, turning to coat well.
  • Simmer 3-5 minutes.
  • Remove chicken from sauce to plate and keep warm. Let both stand 10 minutes.
  • Prepare fettuccine per package directions, reserving 1/2 cup of cooking water.
  • Skim fat from sauce.
  • Stir in cream and heat through, 5-10 minutes, until sauce thickens and reduces slightly.
  • Stir reserved bacon into sauce.
  • Shred chicken and add to sauce.
  • Fold peas into sauce.
  • Season to taste.
  • Add butter, Parmesan, lemon zest and pasta to sauce. Add as much pasta water as necessary to make sauce creamy.
  • Garnish with parsley.
SOFRITO – The Italian version of mire poix
1 large stalk celery, chopped small
1 small yellow onion, chopped small
1 small carrot, chopped small
1/2 cup flat leaf parsley, chopped small
1/8 cup avocado oil
  • Heat oil in skillet over medium heat.
  • Add everything and cook, stirring regularly, until vegetables are soft and onions are translucent.

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