Recipe & photography by Ed Barrow.
Ingredients
- 30g of salted butter
- 1 large banana shallot, finely chopped
- 600ml of good quality dark chicken stock
- 1 tbsp of dark soy sauce
- Large sprig of fresh thyme
- 250g of left-over roast chicken, brown and white meat
- 120g of Northern pasta Co Rigatoni
- 2 large tbsp of crème fraiche
- Small handful of fresh dill, roughly chopped
- Parmesan to finish
Method
- Start placing a pan of well salted water on to boil for the pasta.
- Make the broth by first adding the butter to a medium sauce pan. Placer onto a low heat and once melted add the shallot, fry gently for 10 minutes until softened and fragrant. Then add the bay leaf, chicken stock, soy sauce and thyme. Gently bring to a simmer.
- Meanwhile add the pasta to the boiling water and cook for 7 minutes al-dente.
- When the pasta is nearly cooked, add the cooked chicken to the broth then turn off the heat. Pour this between two bowls.
- Add half the pasta into each bowl, top with a big spoonful of crème fraiche, a sprinkle of fresh dill and some Parmesan over the top. Add a drizzle of extra virgin olive oil and serve immediately.
