Pasta with Tomato-Braised Chicken

Ingredients:

• 200g dried pasta, cooked in lightly salted water
• 2 chicken legs
• 1 cup chicken stock
• 1 carrot, peeled and halved
• 1 celery stick, halved
• 1 shallot, halved
• 3 tbsp butter
• 1/2 cup passata (pureed tomatoes)
• 2 tsp sour cream
• Grated parmesan
• 3 tsp fresh thyme leaves
• Salt, to taste

1. Place the carrot, celery & shallot in a saucepan with the butter, chicken stock, passata, and a cup of water. Bring to a boil & simmer until the carrot is very tender and the liquid reduced by about a third. Salt to taste.

2. Add the chicken legs to the pan and simmer until cooked through, then remove and separate the chicken meat from the bones & skin (discard the skin & bones). Remove the whole vegetables from the sauce and add back the chicken meat

3. Remove from the heat and stir through the sour cream and cooked pasta. Serve in bowls being sure to spoon over some of the juices, then scatter with grated parmesan and thyme leaves.