Valentine’s Day Roast Chicken, White Wine Creamy Pappardelle with Pancetta & Leeks

Celebrate Valentine’s Day with this rich and comforting pasta dish, perfect for a cosy night in. Tender roast chicken, crispy pancetta, and sweet leeks come together in a creamy white wine sauce, creating a dish that feels both indulgent and effortless. Roast the chicken the night before, and you’ll have a beautifully romantic meal on the table in just 30 minutes.

Roast Chicken, White Wine Creamy Pappardelle with Pancetta and Leeks

• Serves 4

• Hands-on time 20 mins

• Total time 30 mins  

INGREDIENTS

• 400g Sutton Hoo cooked roast chicken, roughly shredded  

• 1 tbsp olive oil

• 150g smoked pancetta, diced

• 2 medium leeks, thinly sliced

• 3 sprigs thyme, leaves picked

• 2 garlic cloves, crushed

• Pinch ground nutmeg

• 100ml dry white wine

• 200ml good quality chicken stock

• 300ml double cream

• 300g pappardelle

• Pecorino or parmesan, to serve

METHOD

1.     Heat the oil in a large frying pan over a medium heat.  Add the pancetta, leek and thyme and fry for 10 mins, stirring occasionally, until the leek has softened and the pancetta is crisp.  Mix through the garlic and nutmeg and cook for 1 min further until fragrant.  Add the wine to the pan, increase the heat and simmer for 3-5 mins until reduced by half.  Stir through the stock, double cream and roast chicken and simmer gently for 10 mins.  Season to taste with sea salt and freshly ground black pepper.

2.     Meanwhile, cook the pasta according to packet instructions.  Once al dente, drain, reserving a mug of the cooking water, then add to the sauce, tossing vigorously until the pasta is evenly coated.  Add a splash of cooking water to loosen the sauce, if needed.

3.     Divide between 4 pasta bowls and serve topped with finely grated pecorino or parmesan, according to your preference, and a grind of black pepper.        

To roast a roughly 2kg Sutton Hoo chicken

1.     Remove the chicken from the fridge 30 mins before roasting to allow it to come up to room temperature and cook more evenly.

2.     Preheat the oven to 220°C, fan 200°C, gas 7.

3.     Place the chicken in a roasting tray, slightly larger than the bird, ensuring it is a snug fit, so the roasting juices don’t evaporate.  Pat the skin dry with kitchen paper, then rub all over with 1 tbsp olive oil.  Season both the bird and cavity generously with sea salt, then stuff the cavity with 1 halved garlic bulb, 2 bay leaves and a few sprigs of thyme.

4.     Roast the chicken on the middle shelf of the oven for 20 mins, then reduce the temperature to 200°C, fan 180°C, gas 6 and cook for a further 1 hr 15-20 mins, until the juices run clear, the meat fibres are set, and the chicken skin is golden and crisp.

5.     Set aside to rest for a minimum of 10 mins, allowing the meat to relax and retain its juices.