@rafifronz: “BuT AlfReDo iS JuSt ButTeR aNd PaRmiGiAnO” 🤓☝️ For the Pasta: 1. On a clean surface, pile 3/4 cup flour. Shape into a well. 2. Add 6 egg yolks and a pinch of salt to the well. 3. Beat yolks with a fork, slowly incorporating flour until a thick paste forms. 4. Combine with remaining flour until a dough ball forms. Adjust with flour or water as needed. 5. Knead until smooth and elastic. Cover with plastic wrap; rest for 30 min. 6. Divide dough in half. Roll each into a thin rectangular sheet. 7. Fold dough like an accordion, slice into 1 cm strips. Unravel into tagliatelle. Coat in flour, form nests, and set aside. For the Chicken: 1. Debone 2 chicken thighs, keeping skin on. Trim excess skin; salt both sides. 2. Place in a cold pan, skin side down, with 3 tbsp olive oil. Heat to medium, apply light pressure for full contact. 3. Sear until golden and crispy, flip, and raise heat to medium-high. 4. Add 4 tbsp butter, 1 bunch thyme, and 2 garlic cloves. Baste until internal temp reaches 160°F. Rest on wire rack, pour over basting butter, and keep warm in a 150°F oven. For the Sauce: 1. Drain excess butter/oil from chicken pan. On medium heat, add 2 tbsp butter. 2. Add 2/3 cup finely diced onion and a pinch of salt. Sauté until softened. 3. Add 2 sliced garlic cloves, stir until fragrant. 4. Deglaze with 1.5 cups dry white wine, scraping the pan. Reduce until liquid evaporates. 5. Add 1.5 cups heavy cream, bring to a light simmer. 6. Add 1 cup grated Parmigiano Reggiano, black pepper, and stir until melted. Adjust salt if needed. To Serve: 1. Boil a pot of heavily salted water. Cook pasta until it floats (1-2 min). 2. Add pasta directly to sauce with 1/2 cup pasta water. Stir on medium heat until combined. 3. Plate pasta, top with sliced chicken thigh, extra Parmigiano Reggiano, and chopped parsley. #chicken #alfredo #chickenalfredo

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Wednesday 31 July 2024 15:18:45 GMT