Braised Chicken Ravioli In Bone Broth

Herb Studded Ravioli Sheets:

3 Cups AP Flour

4 Large Eggs

1 tsp Salt

Picked Parsley Leaves (stems removed)

Create a well from the flour, add the eggs & salt, and gently combine until dough forms. Knead well for about 10 minutes, then wrap in plastic and allow to rest in a cool place for 20 minutes.

Divide the dough in half and roll out two sheets of pasta with either a rolling pin or pasta machine.

Lay out one sheet on your work surface and place parsley leaves throughout the sheet. Carefully lay the second sheet on top and lightly roll with a pin to combine the sheets. Run once more through the pasta machine to desired thickness.

White Wine Braised Chicken

6 chicken thighs (skinless, bone-in if possible)

3 tbsp olive oil

Salt

Pepper

4 shallots

3 cloves of garlic

2 sprigs rosemary, finely minced

3 sprigs thyme, finely minced

1 cup dry white wine

3 cups chicken broth.

In a heavy bottomed pot, heat oil in the pot on medium high heat.

 Season the chicken with salt and pepper and sear in the pan until golden brown.

 Add garlic, shallots, rosemary, and thyme until fragrant.

Add white wine and reduce by about half.

Add the broth, lower heat to medium low, cover and simmer for about 40 minutes until fall apart tender.

When the chicken is done cooking, shred, and cool in the fridge (in the braising liquid) for about an hour. This will about the broth to slightly congeal so ti can be added to the finished ravioli.

Portion out the chicken on the ravioli sheets, then cut with a ravioli cutter or a knife.

Salt & boil a large pot of water, add the prepared ravioli and gently boil for about 4 minutes.

Remove, and serve in a warm chicken bone broth with an herbed compound butter.