Caramelized Onion and Chicken Pasta

Instructions

1. 1

   Peel and thinly slice the onions, mince the garlic and finely grate the Parmesan. Cut the raw chicken into roughly 2 cm pieces. Toss with the smoked paprika, oregano, 0.5 tsp salt and all the black pepper.

2. 2

   Heat the butter and 5 ml olive oil in a 30 cm deep sauté pan over medium-low heat. Add the onions and cook for 40–45 minutes, stirring every few minutes, until very soft and deeply golden rather than merely translucent. Add 30 ml water after about 15 minutes and another 30 ml after about 30 minutes, scraping up the browned coating and letting each addition evaporate. Lower the heat if the edges begin to scorch.

3. 3

   While the onions cook, heat a 28 cm frying pan over medium-high heat. Cook the chicken in two batches, using 5 ml olive oil for each batch. Spread each batch in one layer and cook for 7–9 minutes, turning occasionally, until browned and the largest pieces reach 74°C/165°F in the centre. Transfer to a plate.

4. 4

   Once the onions have cooked for about 20 minutes, bring the remaining 3000 ml water and remaining 1 tsp salt to a rolling boil in a 5 litre saucepan over high heat. Add the dry fusilli and boil uncovered for the packet's stated time, usually 10–12 minutes, stirring occasionally. Before draining, measure out 150 ml of the pasta cooking water and keep it for the sauce.

5. 5

   When the onions are caramelized, increase their heat to medium. Stir in the balsamic vinegar and garlic for 1 minute, scraping the base of the pan. Pour in the ready-to-use chicken stock and double cream, then simmer gently for 3–4 minutes without boiling vigorously.

6. 6

   Reduce the sauce to low heat and stir in the Parmesan until melted. Add the drained pasta, all 150 ml reserved pasta water, cooked chicken and its collected juices. Toss over medium-low heat for 2–3 minutes, until evenly coated and the chicken reaches 74°C/165°F again. Divide between four bowls and serve.