The weather has cooled down, it finally feels like fall! This dish is perfect for this time of year – easy to make, and is delicious ladled over freshly made pappardelle.
- 3 tablespoons butter
- 2 pounds skinless, boneless, chicken thighs
- 1 small onion, diced
- 4 carrots, peeled and sliced
- 3 ribs of celery, sliced
- 1/2 teaspoon herbes de Provence
- 1 1/2 cups chicken stock
- 1 1/2 cups water
- salt and pepper
1. Melt butter in a Dutch oven over medium heat, add chicken thighs, season with salt and pepper and cook until brown – about 7 to 10 minutes per side. Remove chicken from Dutch oven and set aside.
2. Add onion, carrots, celery, and herbs de Provence to the pot, stirring frequently until the vegetables begin to soften, about 5 minutes.
3. Pour in the chicken stock, water, and return the chicken to the pot. Bring to a boil, cover, and simmer over low heat for an hour.
4. Spoon over pappardelle* or wide egg noodles – enjoy!
(*If you’re interested in making your pasta from scratch go here. I made sheets of pasta and cut them in inch wide strips with a pizza wheel.)