Chicken Pappardelle in Bacon & San Marzano Sauce

Instructions

1. 1

   Crisp the bacon. Cook the diced bacon in a wide, deep skillet over medium heat until crisp. Transfer it to a plate with a slotted spoon, leaving about 2 tablespoons of bacon fat in the skillet.

2. 2

   Dust and brown the chicken. Season the chicken with salt and pepper. Toss it with just enough flour to create a thin, even coating, then shake off the excess. Add a little olive oil to the skillet if needed. Sear the chicken over medium-high heat for 2 to 3 minutes per side, until deeply golden but not fully cooked. Work in batches so it browns instead of steams. Transfer to a plate.

3. 3

   Build the base. Lower the heat to medium. Add the onion and cook for 4 to 5 minutes, until softened. Add the garlic and cook for 30 seconds.

4. 4

   Deglaze. Pour in the white wine and scrape up the browned bits from the bottom of the skillet. Simmer until the wine is reduced by roughly half.

5. 5

   Simmer the sauce. Add the chicken broth, crushed tomatoes, oregano, and red pepper flakes. Simmer uncovered for 15 to 20 minutes, stirring occasionally, until the sauce thickens slightly.

6. 6

   Finish the chicken. Return the chicken to the skillet and simmer gently for 5 to 7 minutes, until cooked through. Stir in the bacon and capers during the final 2 minutes so they stay distinct.

7. 7

   Cook and toss the pasta. Boil the pappardelle in well-salted water until just shy of al dente. Reserve 1 cup of pasta water, then transfer the pasta directly to the sauce.