Le Select Chicken Fusilli

Updated at: Thu, 17 Aug 2023 05:34:48 GMT

Step 1

Make the pickled onions: Place the red onion rings in a medium bowl.

Step 2

In a small saucepan, combine the lemon juice, 44 cup (60 ml) water, and sugar; bring to a boil over medium-high heat.

Step 3

Pour over the onions and let cool.

Step 4

Make the chicken: Season the chicken thighs evenly with the salt.

Step 5

Heat the vegetable oil in a medium Dutch oven over medium-high heat.

Step 6

Once the oil is hot, add the chicken and sear on all sides until golden, about 4 minutes per side.

Step 7

Turn down heat to medium-low and drain excess fat.

Step 8

Add the chicken stock, bring to a simmer, and simmer for 35 minutes, or until the chicken is fork-tender.

Step 9

Turn off heat and allow the chicken to cool in the liquid.

Step 10

Pull the chicken out of the pot and shred it down.

Step 11

Strain the liquid and reserve.

Step 12

Bring a medium saucepan filled with heavily salted water to a boil.

Step 13

Add the fusilli and boil for 8 minutes, or until al dente.

Step 14

Strain in a colander; return the fusilli to the pot, splash with olive oil, and toss around to prevent the pasta from sticking.

Step 15

Let the noodles hang until the sauce is ready

Step 16

In a medium stockpot, heat the olive oil over medium heat.

Step 17

Add the white onion and garlic and sweat until the onion is translucent, about 12 minutes.

Step 18

Deglaze with 44 cup (60 ml) of the chicken braising liquid and bring to a boil.

Step 19

Add the cream and simmer for 5 minutes, or until it starts to thicken and bubble.

Step 20

Add the shredded chicken and toss to coat the chicken with the sauce.

Step 21

Add the cheese and season with salt and a splash of lemon juice.

Step 22

Pour the mixture into the pasta pot, stir to coat the pasta with sauce, and spoon into 4 bowls.

Step 23

Garnish with the lemon segments, capers, olives, and pickled onions.

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