Ingredients

For the chicken:

• 1 bone-in, skin-on chicken breast (a full breast with 2 breasts attached, about 2-2 1/2 pounds)
• 1 medium onion, cut into quarters
• 1 small lemon, sliced
• 1 carrot, cut into quarters
• 2 ribs celery, cut into quarters
• 2 large bay leaves
• A small bundle of parsley, thyme and rosemary

For the pasta primavera:

• 1 tablespoon extra virgin olive oil (EVOO)
• 3 tablespoons butter
• 2 small or 1 large carrot, peeled and cut into 2-inch matchsticks
• 1 small zucchini, trimmed and cut into 2-inch matchsticks
• 1 large or 2 small leek, trimmed, halved lengthwise and thinly sliced on an angle or chopped into matchsticks, washed and dried
• 3-4 cloves garlic, chopped
• Salt and white pepper or finely ground black pepper
• 3 tablespoons flour
• 1/2 cup dry white wine
• 2 1/2 cups chicken stock (poaching liquid)
• 1 box frozen peas, defrosted
• 1 pound egg tagliatelle
• A handful of parsley, thyme leaves and rosemary, very finely chopped
• 1 lemon
• Grated Parmigiano Reggiano cheese, for topping

Description

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