Braised Herb Chicken with Fettucini, Plums & Roasted Cashews

4 portions

15 oz Fettucini Pasta
3 Raw Chicken Thighs
2 Ripe Plums
3 Tbsp Raw Cashews
1/2 Cup of Red Wine
1 Cup Chicken Broth
3 Tbsp Vegetable Oil
1 Tbsp Dried Herbs de Provance
1 tsp Dried Thyme
Salt & White Pepper to taste
Parsley for garnish

1. Boil water in pot seasoned with salt, add pasta and cook until done al dente. Cool pasta directly when done under cold water, drain in colander and coat with one Tbsp of vegetable oil.
2. Roast cashews in a dry pan on low heat until light brown.
3. Cut plums into wedges, take pit out and leave skin on.
4. Season chicken with both of the herbs, salt & pepper. Brown both sides of chicken thighs in a hot pan with rest of vegetable oil.
5. Turn down heat, pour red wine over the chicken and let simmer under a lid about 4-5 minutes, add a little water if the wine evaporates to quick.
6. Take chicken out of pan to cut in finger size pieces.
7. Add cooked pasta, chicken broth and plums into the wine sauce and simmer until liquid has reduced to half. Add pieces of chicken and let cook for a few more minutes, until you see that chicken is cooked through. Add more salt and pepper if needed.
8. Serve in deep dish and garnish with cashews & chopped parsley

Enjoy with a glass of Russian River Pinot Noir.

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