Tagliatelle with Capon Ragu
| Yield: | 1 Servings |
| Categories: |
| 1 | Whole chicken, 31/2 to 4 pounds | |
| 4 | tb | Butter |
| 1 | md | Onion, finely chopped |
| 1 | Rib celery, finely chopped | |
| 2 | Cloves garlic, thinly sliced | |
| 2 | c | Dry white wine |
| 1 | c | Basic tomato sauce |
| 1 | c | Chicken stock, from first step below |
| 1 | tb | Fresh thyme leaves, chopped |
| 1 | Recipe green pasta, rolled to thinnest setting and cut into 3/4inch ribbons |
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