Chicken Entertaining Main Italian

Chicken sugo with fettucine (sugo di gallina con fettucine)

Name: Chicken sugo with fettucine (sugo di gallina con fettucine) recipe
Yield: 4
Cuisine: /italian
Ingredients: 30.00 ml extra virgin olive oil; 1 large onion, finely chopped; 2 garlic cloves, crushed; 1.2kg chicken (preferably a whole broiler, or see note above), washed, patted dry, cut into 12 pieces; 2 tsp sweet paprika; 2 small rosemary sprigs; 125ml white wine; 40.00 ml tomato paste; 80ml water; 500g fettuccine; Grated parmesan, to serve

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by delicious. team

delicious. team

Jan 16, 2025

"Plump breasts and meaty thighs are what we have come to expect when we buy chicken, but there is much to be said for an older chook – ones sometimes called broilers – that have passed their egg-laying prime and are lean and flavoursome from running around the barnyard." - Paola Bacchia

Recipe note: If you can’t find a broiler hen, use a combination of bone-in thighs and drumsticks; you may need to decrease the cooking time so the meat doesn’t dry out.

This is an edited extract from Adriatico by Paola Bacchia, published by Smith Street Books, AUD$55.00, available now.

1 1/2 tbs extra virgin olive oil
1 large onion, finely chopped
2 garlic cloves, crushed
1.2kg chicken (preferably a whole broiler, or see note above), washed, patted dry, cut into 12 pieces
2 tsp sweet paprika
2 small rosemary sprigs
1/2 cup (125ml) dry white wine
2 tbs tomato paste
1/3 cup (80ml) boiling water
500g fettuccine
Grated parmesan, to serve

Method

1.

Heat the oil in a large saucepan over low heat, add the onion and cook, stirring occasionally, for 20-30 minutes, until soft and starting to fall apart (don’t let it brown). Add the garlic and cook for 2-3 minutes, stirring occasionally, until fragrant.
2.

Meanwhile, place chicken in a bowl and toss with paprika, 1/2-1 tsp freshly ground black pepper and 1 tsp salt flakes. Rub spices into chicken. Add chicken to onion mixture, increase heat to medium and cook for 2-3 minutes, until browned. Flip chicken over and cook for 2-3 more minutes, until nicely browned all over. Add rosemary and half the wine and continue to cook, stirring occasionally, until wine has evaporated. Add remaining wine and repeat until wine has evaporated again.
3.

Dissolve the tomato paste in the boiling water, add to pan and stir to combine. Cover and simmer for 1 hour 30 minutes (or 1 hour if using thighs and drumsticks), stirring regularly. The chicken should release quite a bit of liquid, especially if using thighs and drumsticks, but feel free to add a bit more water if it looks dry. Taste the sauce and adjust salt if needed.
4.

The sugo is ready when the meat is tender and falling off the bone. Remove any smaller bones from the chicken pieces (especially if you are using a chopped whole chicken).
5.

Cook the fettuccine in plenty of salted boiling water until al dente. Drain pasta and divide among plates. Top with the sugo and grated parmesan, and serve.