Rosemary Garlic Linguine with Braised Chicken

Serving Size:  4-6


1 lb. Pappardelle’s Rosemary Garlic Linguine
3-4 lb. chicken
1 onion, large dice
1 large carrot, large dice
1 large parsnip, large dice
White wine
1/2 stick cinnamon
1 handful fresh sage leaves
Zest of 2 lemons
10 cloves garlic, skin on
2-1/4 c. milk
Salt & Pepper
Extra Virgin Olive Oil or Butter


  1. Preheat oven to 375° F.
  2. Dry chicken with a paper towel and generously season all over with salt and pepper. Heat a dutch oven over medium heat and sauté chicken in butter or olive oil until golden brown on all sides. Remove chicken from pot and add onion, carrot, and parsnip, cooking until golden. Deglaze pan with a splash of white wine; once wine evaporates add the chicken, with any juices, back to the pot. Add cinnamon, sage, lemon zest, garlic, and milk to pot, cover, and put in the oven for 1-1/2 hrs. Occasionally baste chicken with liquid and remove lid about halfway through to get skin crispy.
  3. While chicken is in the oven, put on a pot of salted water to boil. When chicken is done, remove from oven to let rest and cool a bit. While chicken is cooling, cook linguine until al dente, about 8-10 minutes.
  4. To serve, pull desired amount of chicken from the bones and toss with pasta and braising liquid.