Fettuccine with Artichokes and Chicken

Name: Fettuccine with Artichokes and Chicken
Total time: PT0D0H0M
Yield: serves 4
Ingredients: Juice of 1 lemon; 15 baby artichokes (about 2 lbs.); 3 tbsp. extra-virgin olive oil; 4 cloves garlic, thinly sliced; 2 dried mushrooms, such as porcini, chopped (about 1⁄8 oz.); 1 small carrot, finely chopped; Kosher salt and freshly ground black pepper, to taste; 3 boneless, skinless chicken thighs (about 1 lb.), cut into 1" chunks; 1 tbsp. tomato paste; 1 ⁄ 4 cup white wine vinegar; 4 tbsp. chopped tarragon leaves; 3 cups chicken broth; 1 lb. dried fettuccine; 3 ⁄ 4 cup grated parmesan

Serves
serves 4

ANDRÉ BARANOWSKI

We got this satisfying pasta dish from Justin Smillie, the chef at Smith's, a restaurant in New York City. For the chunky, woodsy-tasting sauce, he braises artichoke hearts with chicken, dried porcini mushrooms, and fresh tarragon.

Ingredients

Juice of 1 lemon
15 baby artichokes (about 2 lbs.)
3 tbsp. extra-virgin olive oil
4 cloves garlic, thinly sliced
2 dried mushrooms, such as porcini, chopped (about 1⁄8 oz.)
1 small carrot, finely chopped
Kosher salt and freshly ground black pepper, to taste
3 boneless, skinless chicken thighs (about 1 lb.), cut into 1" chunks
1 tbsp. tomato paste
¹⁄₄ cup white wine vinegar
4 tbsp. chopped tarragon leaves
3 cups chicken broth
1 lb. dried fettuccine
³⁄₄ cup grated parmesan

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Instructions

Step 1

Stir lemon juice into a medium bowl filled with water. Trim away tough outer leaves of the artichokes to expose their tender, pale green interior. (For illustrated, step-by-step instructions, see Trimming Baby Artichokes.) Put trimmed artichokes into lemon water; set aside.

Step 2

Heat the oil in a dutch oven over medium-high heat. Add the garlic, mushrooms, and carrots and cook, stirring frequently, until soft, about 8 minutes. Season the chicken with salt and pepper. Increase heat to high and add the chicken and tomato paste; cook, stirring occasionally, until chicken is lightly browned, about 6 minutes. Add the vinegar and cook, stirring constantly, until liquid has evaporated, about 1 minute. Drain the artichokes and add them, along with 2 tbsp. tarragon and the chicken broth, to the pot. Bring broth to a boil and reduce heat to medium-low. Simmer until chicken and artichokes are very tender and the broth has reduced by half, about 40 minutes. Season with salt and pepper and set sauce aside.

Step 3

Meanwhile, bring a pot of salted water to a boil over high heat. Add pasta and cook until al dente, about 7 minutes. Reserve 1 cup pasta water. Drain pasta and transfer to pot with artichoke and chicken sauce; set over high heat. Bring sauce to a boil, stir in 1⁄2 cup parmesan and cook, tossing occasionally with tongs, until sauce thickens and clings to pasta, about 2 minutes. (If sauce is too dry, pour in a little pasta water.) Add remaining tarragon and season with salt and pepper. Transfer pasta to 4 bowls and sprinkle with remaining parmesan.