- 3 pounds boneless skinless chicken thighs, cut into cubes
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- Kosher salt
- Freshly ground black pepper
- 2 medium onions, chopped
- 2 carrots, chopped
- 1 celery stalk, chopped
- 8 cups chicken stock
- 1/2 pound spiral pasta
- 1 cup heavy cream
- Micro greens for garnish
How to make this recipe
In a bowl, toss the chicken with the flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
In a large heavy pot, heat the butter over medium high heat until hot. Stir in the chicken and brown, in batches if necessary, about 6 minutes per batch. Transfer the chicken to a plate as browned.
Stir the onions, carrots, celery, and 1/4 teaspoon each salt and pepper into the pot and cook, stirring occasionally, until golden, about 6 minutes. Stir in the stock, pasta and the chicken with any accumulated juices and bring to a gentle boil. Cook until the chicken is cooked through, and the pasta is ardent, 12 to 15 minutes. Stir in the cream and season with salt and pepper to taste. Serve.