By Kadeeae from Consuming the Harvest.

Creamy Chicken Tagliatelle

2 good handfuls of fresh thyme (leaves removed)
Salt and freshly ground black pepper
Olive oil
Juice from two lemons
6-7 free range chicken thighs
2 cloves garlic, peeled and chopped
1 small-medium red onion, peeled and chopped
2 good glasses of white wine
285ml double cream
375g taliatelle
Good handful of Parmesan cheese

Smash the thyme with a pinch of salt and ‘scrunch’ together with a couple of lugs of olive oil and the lemon juice. Massage this onto the chicken and set aside for 15 mins. to an hour. In a hot pan that has a tight fitting lid for use later, fry the chicken until lightly golden. Add any leftover marinade, garlic and onions and continue cooking until they are slightly softened. Add the white wine, cover with lid and leave to simmer very slowly for 1 – 1 1/2 hours. Check every so often to make sure that the liquid does not dry up, if necessary adding a little water.

When the chicken is thoroughly cooked, allow to cool slightly and then remove the meat from the bones. Put the meat back in the pan with the cooking juices, add the cream and reheat. Cook the tagliatelle in salted boiling water just until al dente.

Drain the pasta and toss with the creamy meat sauce. Remove from heat, correct the seasonings if desired and then add the Parmesan. Toss together again and then serve.

Lovely with a bit of garlic bread and salad.