Sage and Onion Chicken Pasta

Instructions

1. Cut the onions in half, peel them and then cut them into 5-6mm (¼") thick half-moon shapes.

2. Heat the oil in a 28cm or 11" skillet or frying pan over a medium heat, add the onions and cook for 30-40 minutes or until nicely nice and golden brown. Stir occasionally and if the onions start to colour too quickly turn the heat down a little.

3. Peel the garlic cloves and chop them as finely as you can.

4. Pick the sage leaves from the stems and then shred them as finely as you can.

5. When the onions are nicely golden remove them to a bowl for a few minutes.

6. Return the pan to a high heat, and when it is hot throw in the minced chicken and cook until it is all coloured up, this will take around 5 minutes. This process should leave a wonderful nutty brown "fond" on the base of the pan, if this starts to go black or smells burnt add a splash of water and turn down the heat and stir constantly.

7. Add the garlic, half of the shredded sage, salt and pepper, the cook for another 60-90 seconds stirring constantly.

8. Stir in the caramelised onions and pour in the chicken stock, then stir to remove all of the caramelised buts from the base of the pan, reduce the heat to low, add a lid and cook for as long as it takes to cook your pasta.

9. Cook the pasta on a 20cm or 8" saucepan in well-salted water (I use 1½ teaspoons of salt in a pan this size) until it is al dente.

10. Then drain and reserve around 75ml or ⅓ Cup of the cooking water.

11. Whilst the pasta is cooking melt the butter in a small 20cm or 8" frying pan over a medium high heat.