Pappardelle with Chicken Legs, Artichokes and Lime.

Peel the skin from the crisp fried chicken drumsticks and cut into strips. Remove the meat and cut into strips as well. Boil the drumstick bones with about 200 ml of cold water and strain the stock. Cut the cleaned artichoke bottoms into small pieces and sauté them with the sliced garlic in a little olive oil. Deglaze with lime juice and pour in the strained chicken stock. Cook for about 8-10 minutes until the artichokes are soft. Stir in cold butter and thicken the stock with it. Add the poultry meat, chopped thyme and finely chopped lime zest. Strain the pappardelle, which have been cooked al dente in the meantime, and add them to the sauce. Stir well and season with olive oil, sea salt and pepper. Garnish with the crispy skin strips.

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