Perfect Pairings: Moccagatta, Dolcetto d'Alba, 2008, Piedmont, Italy, 2335543

Pappardelle with Chicken and Mushroom Ragu

1 1/4 pounds skinless boneless chicken thighs, cut into 1/2-inch pieces
2 tablespoons extra virgin olive oil
8 ounces cremini mushrooms, chopped fine
3 garlic cloves, minced
1 small onion, chopped
1 teaspoon chopped rosemary
3 tablespoons balsamic vinegar
1 (28-ounce) can diced tomatoes in juice
1/2 pound dried pappardelle
5 ounces baby arugula (about 8 cups)
Parmigiana Reggiano cheese, optional
Photo: Robin Vaughn

1. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Season chicken kosher salt and black pepper and cook, stirring occasionally, until just golden, about 3 minutes. Transfer with a slotted spoon to a bowl.

2. Reduce heat to medium and cook onion, stirring occasionally, until softened, about 3 minutes. Add mushroom, garlic, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring constantly, until beginning to brown, about 4 minutes.

3. Add vinegar and cook until evaporated. Add chicken and tomatoes (with juice), then simmer, stirring occasionally, until sauce is just thickened, about 10 minutes.

4. Meanwhile, cook pappardelle in a pasta pot of boiling salted water. Add arugula to sauce and stir until wilted. Stir in drained pasta. Serve with shaved parmigiana reggiano cheese, if desired.







					Pappardelle with Chicken and Mushroom Ragu 1 1/4 pounds skinless boneless chicken thighs, cut into 1/2-inch pieces 2 tablespoons extra virgin olive oil 8 ounces cremini mushrooms, chopped fine 3 garlic cloves, minced 1 small onion, chopped 1 teaspoon chopped rosemary 3 tablespoons balsamic vinegar 1 (28-ounce) can diced tomatoes in juice 1/2 pound dried pappardelle 5 ounces baby arugula (about 8 cups) Parmigiana Reggiano cheese, optional Photo: Robin Vaughn 1. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Season chicken kosher salt and black pepper and cook, stirring occasionally, until just golden, about 3 minutes. Transfer with a slotted spoon to a bowl. 2. Reduce heat to medium and cook onion, stirring occasionally, until softened, about 3 minutes. Add mushroom, garlic, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring constantly, until beginning to brown, about 4 minutes. 3. Add vinegar and cook until evaporated. Add chicken and tomatoes (with juice), then simmer, stirring occasionally, until sauce is just thickened, about 10 minutes. 4. Meanwhile, cook pappardelle in a pasta pot of boiling salted water. Add arugula to sauce and stir until wilted. Stir in drained pasta. Serve with shaved parmigiana reggiano cheese, if desired.



	Moccagatta • Dolcetto d'Alba • 2008 • Piedmont, Italy • 2335543 Grape: Dolcetto appearance - bright, clear color : medium purple aroma - subtle flavors (smell + taste) sweetness - dry acidity - round oak - caramel fruit - golden delicious apples • oranges earth - mineral body - medium-light tannins - soft alcohol - 13% serving notes - decant and allow to breathe for one hour before serving.				• We humans love to rank things. There's the alpha dog and the pecking order. In the wine world there are even noble grapes. These grapes and known and grown the world over. But on that list Dolcetto is nowhere to be found. It shares its home, the Piedmont region of Italy, with the mighty Nebbiolo grape. While Nebbiolo gets pampered, the poor Dolcetto is relegated to the less than ideal spots. But Dolcetto's misfortune is our good luck. Dolcetto wines tend to be good values and when paired with the right dish, magnifico!