Mum’s spaghettini with braised chicken, tomato and rosemary sauce

AT A GLANCE

  • Serves 6 people

  • 80 ml (1/3 cup) extra-virgin olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 400 gm skinless chicken thigh fillets (about 6)
  • 400 ml tomato passata
  • 150 ml chicken stock
  • 1 rosemary sprig
  • 1 fresh bay leaf
  • 600 gm dried spaghettini
  • To serve: finely grated Parmigiano-Reggiano
01   Heat half the olive oil in a large saucepan over low heat, add onion and garlic and stir occasionally until translucent (5-7 minutes). Heat remaining oil in a large frying pan over medium-high heat, add chicken, season to taste and cook, turning once, until browned (4-5 minutes). Add to onion mixture, then add tomato passata, 100ml stock, rosemary and bay leaf. Reduce heat to low-medium and simmer until tender (1-1½ hours), adding more stock if sauce gets too thick. Set aside to cool slightly, then coarsely shred chicken and return to sauce, season to taste and keep warm.
02   Cook spaghettini in a large saucepan of boiling salted water until al dente (5-7 minutes), drain well, return to saucepan, add sauce, season to taste, toss to combine and serve hot scattered with grated parmesan.
This recipe is from the March 2013 issue of Australian Gourmet Traveller.

Recipe:

LA ROSA, SYDNEY

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES

View Full Site