- 325 g Shallots
- 25 g Butter
- 8 Chicken Thighs Without Skin
- 4 Twigs Of Fresh Thyme
- 1½ tsp Coarse Salt
- Freshly Ground Pepper
- 350 ml Dry White Wine
- 100 ml Single Cream
- 1 tbsp Wheat Flour
- 50 g Crispy Fried Bacon
- 20 g Chopped Fresh Parsley
- 500 g Fresh Pasta
Slice the shallots. Put the butter in a sauté pan and heat, taking care not to burn it.
Brown the chicken pieces for approximately 2 minutes on each side.
Add onions and let cook for approximately 1 minute. Add thyme, salt, pepper and white wine.
Let the dish boil at low heat with the lid on for approximately 1 hour.
Stir in the cooking cream and flour to thicken, in the last 5 minutes of cooking time.