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Confit Chicken and Black Pudding Pasta

Confit Chicken and Black Pudding Pasta is a rich and indulgent dish that combines tender, slow-cooked chicken with crispy black pudding and pancetta, tossed through al dente pasta in a light cream or white wine sauce. Topped with freshly grated Parmesan, this pasta is full of deep, savoury flavours and perfect for a comforting meal that feels just a bit luxurious.

INGREDIENTS
  • 300g pasta of your choice (tagliatelle or pappardelle work well)
  • 2 confit chicken thighs, shredded
  • 150g black pudding, sliced and diced
  • 100g pancetta, sliced
  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 80ml double cream or 60ml dry white wine
  • 50g Parmesan cheese, freshly grated
  • Fresh parsley, chopped, for garnish
  • Salt and freshly ground black pepper, to taste
METHOD

  • Cook the pasta in salted boiling water until al dente, following the package instructions. Drain, reserving a small cup of pasta water.
  • While the pasta cooks, heat a large pan over medium heat. Add the pancetta and cook until crispy. Remove the pancetta and set aside on a paper towel to drain.
  • Cut some circles of black pudding and fry until crispy. Remove and set aside on a paper towel to drain.
  • In the same pan, add the olive oil if needed, then sauté the onions until softened, about 3–4 minutes. Add the garlic and cook for an additional minute until fragrant.
  • Add the diced black pudding to the pan and cook until crispy, stirring occasionally. This should take about 3–4 minutes.
  • Add the shredded confit chicken and stir to warm through, letting it soak up the flavours in the pan.
  • Pour in the cream or white wine, stirring well to combine. Let the mixture simmer briefly until it starts to thicken slightly, about 2–3 minutes.
  • Add the drained pasta to the pan, tossing to coat it in the sauce. If needed, add a splash of reserved pasta water to loosen the sauce.
  • Serve with the crispy pancetta, black pudding circles and freshly grated Parmesan over the top. Garnish with a sprinkle of fresh parsley.
  • Season with salt and pepper as desired.

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Fresh Blood Black Pudding

Fresh Blood Black Pudding – Half Stick

As seen on Friday Night Feast, few people produce traditional, fresh blood black pudding.

This pudding made by Fruit Pig is a sumptuous mix of fresh blood, oats, pearl barley, onion, fat, spices and a handful of sultanas.

Grill or fry….get the outside crunchy and serve.

Ingredients: Fresh, local pig’s blood, British outdoor-reared pork fat, British oats and barley (Gluten), onions, salt, spices. There is no wheat, maize, dairy, chilli, nitrite, nitrate or sulphate in our black pudding.

Also available as a gluten free version.

£7.98

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For sides and matches that complement the rich flavours in the Confit Chicken and Black Pudding Pasta, go for simple, fresh dishes to balance the meal. Here are some great options:

Sides

  • Green Salad with Vinaigrette: A crisp salad with peppery greens like rocket and watercress, dressed in a tangy vinaigrette, helps cut through the richness of the pasta. Add some shaved fennel or radishes for a bit of crunch and freshness.
  • Roasted Vegetables: Roasted cherry tomatoes, asparagus, or tenderstem broccoli add a burst of sweetness and a little acidity. Drizzle them with olive oil, a touch of balsamic vinegar, and some cracked pepper before roasting.
  • Garlic Bread or Focaccia: A warm, crusty garlic bread or rosemary focaccia pairs wonderfully, adding a soft, pillowy texture that mops up the sauce nicely.
  • Charred Lemon Caesar Salad: A twist on a classic Caesar with charred lemon for extra depth. Toss romaine lettuce with a creamy Caesar dressing, Parmesan shavings, and crispy croutons.
  • Wilted Spinach with Garlic: Lightly sautéed spinach with a hint of garlic and a squeeze of lemon adds a nutritious and mildly bitter contrast to the dish.

Matches

  • Grilled Asparagus with Lemon Zest: The earthy flavour of grilled asparagus with a touch of citrus adds a refreshing contrast, brightening up the richness of the chicken and black pudding.
  • Braised Leeks with White Wine: Gently braised leeks in a little white wine are subtle yet add a soft sweetness that complements the savoury elements.
  • Mushrooms in Garlic Butter: Mushrooms add an umami depth and an earthy richness. Sauté with a bit of garlic and butter, and finish with a sprinkle of parsley for a lovely side.
  • Brussels Sprouts with Pancetta and Apple: Pan-fried Brussels sprouts with a bit of diced apple and pancetta give a smoky, slightly sweet match that goes well with the black pudding.

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Preparation Time: 10 minutes
Cooking Time: 15–20 minutes

Hot Tips

  • Use fresh pasta for a quicker cooking time and an even silkier texture.
  • Add a touch of lemon zest if using cream to brighten the dish.
  • For the best results with confit chicken, ensure it's warmed through gently so it stays tender and juicy.

Pairings

Wine Pairings

  • Sauvignon Blanc: A crisp, dry Sauvignon Blanc has bright acidity and herbal notes that cut through the creaminess of the dish, refreshing the palate.
  • Chardonnay: A lightly oaked Chardonnay brings enough body to match the confit chicken while adding subtle fruit notes that work well with the creamy elements.
  • Pinot Noir: For a red wine option, a light to medium-bodied Pinot Noir pairs beautifully with the earthiness of black pudding and the savoury flavours of the pancetta, without overwhelming the dish.
  • Grenache Blanc: This white wine offers a rounder mouthfeel with soft acidity, complementing both the cream and the chicken with gentle stone fruit notes.

Beer Pairings

  • Pale Ale: A lightly hoppy pale ale offers a refreshing contrast to the rich pasta and enhances the dish’s meaty notes without overpowering the flavours.
  • Dry Stout: A dry stout (like Guinness) pairs well with black pudding, as it has roasted malt flavours that echo the dish’s savoury elements.
  • Belgian Dubbel: This rich, malty beer has dark fruit notes and a smooth finish that complements the black pudding and confit chicken while adding complexity.

Other Options

  • Dry Cider: A dry apple cider is a refreshing choice, especially with black pudding’s savoury flavour. The cider’s slight sweetness and acidity provide a lovely contrast.
  • Sparkling Wine: If you want something bubbly, try a Brut Champagne or Prosecco. The bubbles and acidity in sparkling wine cut through the creaminess of the sauce while adding a festive touch.
  • Gin & Tonic: The crisp, slightly bitter quality of a gin and tonic (with a twist of lemon or rosemary) works nicely with the rich and salty notes of the dish, adding a refreshing contrast.

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