Name: Sedanini: Chicken and Prunes (Sedanini con Pollo e Prugne)
Yield: Serves 4 as a starter or 2 as a main
Cuisine: Italian
Ingredients: 260 g skinless, boneless chicken thighs; 200 g sedanini; 75 g butter; 180 g pitted dried prunes (soft ones are best); 1 tablespoon chopped fresh oregano or marjoram grated Parmesan, to serve; 180 ml chicken stock; 100 ml red wine

Preparation info

Serves
4
as a starter

Difficulty
Medium

Appears in

The Geometry of Pasta

By Caz Hildebrand and Jacob Kenedy

Published 2010

About

There is something almost medieval about this recipe, a sauce that is neither sweet nor savoury (or rather is both at once). If it tastes a little confused before you serve the dish, try it again with a touch of Parmesan, and the flavours should begin to make sense.

Ingredients

200 g sedanini
260 g skinless, boneless chicken thighs

Method

Start the sauce a bit before you put the pasta on. Dice the chicken thighs (1.5cm), and fry in half the butter over quite a high heat until browned. Add the prunes, chopped the same size as the chicken, and fry for a minute more. Season with salt and pepper, add the red wine and reduce by half. Now add the stock (this is probably the time to put the pasta on), and allow to bubble reasonably rap

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Ingredients

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