Directions
Finely cut half of the carrots,celery and onion. Trickle a little olive oil over  then put in the oven at 90° till crisp.
Brown the chicken and the rest of the vegetables and the herbs add 5cl of red wine. Cover in water and cook slowly until the chicken is cooked.
Separate the chicken and cut it finely. Sieve the rest of the mixture.
Put the crisp vegetables in a frying pan, add the sauce and the chicken.
Reduce the rest of the wine with the sugar making a dence sauce.
Cook the pasta and add your sauce.
Serve with the caciotta cheese some of your wine sauce and a drop of olive oil.

Ingredients for 4 people
360 g candle shape pasta; 50 g caciotta cheese; 200 g onion; 150 g celery; 150 g carrots; 240 g chicken breast; 1,5 dl red wine; 9 cl extravergin olive oil; 20 g herbs (rosemary, time …); 10 g sugar; salt

Ricette dello Chef Alfonso Iaccarino su Roma gourmet

• Paccheri di Gragnano with Pecorino cheese, white pepper and Scorpion fish
• Large Ravioli stuffed with wild duck,sauce of Pecorino cheese, spices and truffle
• Candle shape pasta with chiken ragù and Caciotta cheese