Chicken and Cavatelli
- ACTIVE: 5 MIN
- TOTAL TIME: 40 MIN
- SERVINGS: 4
So comforting and yummy, this dish reminds us of Grandma's chicken and dumplings. In fact, you can substitute frozen dumplings for the cavatelli.
- 5 cups canned low-sodium chicken broth or homemade stock
- 1 bay leaf
- 1 onion, cut into thin slices
- 2 ribs celery, cut into 1/2-inch pieces
- 3 carrots, cut into 1/2-inch pieces
- 1 teaspoon dried sage
- 1 1/2 teaspoons salt
- 1/4 teaspoon fresh-ground black pepper
- 4 bone-in chicken breasts (about 2 1/4 pounds in all)
- 3/4 pound frozen cavatelli, egg noodles, or dumplings
- 2 tablespoons butter, softened
- 2 tablespoons flour
- In a large pot, bring the broth, bay leaf, onion, celery, and carrots to a simmer. Simmer for 5 minutes. Add the sage, salt, pepper, and chicken breasts and simmer, partially covered, until just done, about 25 minutes. Turn the chicken breasts a few times during cooking.
- Meanwhile, in a large pot of boiling, salted water, cook the cavatelli until just done, about 10 minutes. Drain.
- In a small bowl, stir the butter and flour together to form a paste. Remove the bay leaf from the pot, push the chicken to the side and then whisk the butter mixture into the liquid. Simmer until thickened, 1 to 2 minutes. Stir in the cooked cavatelli and simmer until just heated through.
Because this dish has no bold or assertive flavors to compete with the wine, options are unlimited: red or white, full-flavored or light-bodied. Three good choices would be a Merlot or a Chardonnay from California or a Meursault (also made from Chardonnay) from France.