Cut the chicken breasts into chunks no larger than a hazelnut.
Clean the fennel roots, cut into wedges and then into wafer-thin slices using a vegetable cutter.
Heat 4 tbsps oil in a frying pan, add the fennel and sauté on a hot ring for at least 5 minutes, until it is golden brown. Add the salt and remove pan from heat.
To prepare the ragoût, chop the onion, carrot, celery and herbs (leave bay leaf whole) and crush the garlic clove.
Heat 5 tbsps of oil and brown the mixture for 2-3 minutes.
Add the chicken and braise for another 5-6 minutes, until the chicken is almost cooked.
Add salt and the drained fennel and cook on a hot ring for 2 minutes stirring frequently, dilute with brandy and then remove from the heat, as soon as the brandy has evaporated.
Remove the garlic and the bay leaf.
Cook the pasta until “al dente”, add to the pan, followed by the butter and plenty of ground pepper. Stir everything together for about a minute.
If necessary, dilute with a few spoonfuls of the hot pasta water. Remove from the heat, add the cheese and serve immediately.
Makes 2 servings
.jpg)