Step 1: 

Searing the chicken: 

Heat a splash of extra virgin olive oil in a deep frying pan. Fry the pieces of chicken thigh until golden brown and lightly season with sea salt and pepper. Remove the chicken from the pan and set aside to keep it super tender.

Step 2: 

Toasting the pasta:

Add the dry Semi di Cicoria to the remnants and released oils in the pan. Let the grains fry for 1 minute until they release a light, nutty aroma.

Step 3: 

Gradually adding liquid

Pour a ladle of hot chicken broth into the pasta. Stir regularly. Once the liquid is absorbed by the 'seeds', add another ladle.

Step 4: 

The magical starch:

Because this artisanal type of pasta slowly releases its starch into the broth, a creamy, rich sauce naturally forms while gently stirring without needing to add cream!

Step 5: 

Bringing together:

After about 12 to 15 minutes – when the pasta is beautifully al dente – stir the tender pieces of chicken thigh back into the pan.

Step 6: 

Mantecatura (The finale):

Remove the pan from the heat. Stir in a generous handful of Parmigiano Reggiano and a splash of pure olive oil into the dish. Let the pan sit covered for another 2 minutes for the ultimate creamy finish.