Sunworks Farm Chicken Confit Tortellini 

Vikram Redgaonkar, Indulgence 2019

Chicken Tortellini Filling

1 c Sunworks Farm chicken thighs (deboned)
1 shallot
½ c chopped cranberries
½ c chopped sundried cherries
1 clove garlic, crushed
1 sprig thyme
white wine (Chardonnay from Mission Hill)
duck fat for cooking chicken thighs

Marinate chicken thighs with salt and pepper and keep it in the fridge for 2 hours.

Warm the duck fat in an oven-proof pan and add marinated chicken thighs with garlic and thyme, making sure chicken is completely covered by the duck fat.

Cook for 2 hours in oven at 300ºF. Let it cool down in the duck fat at room temperature.

Sweat the shallot in pan with some butter and then add cranberries and sundried cherries. Deglaze with white wine. Add some chopped parsley and keep it in the fridge.

Pasta Dough

1 c semolina flour
1 c 00 flour
3 lg eggs
2 egg yolks
1 pinch salt

you have consistent dough, then knead vigorously for a further 15 minutes. Wrap the dough in cling film and allow to rest in the fridge for at least 2 hours.

To make the tortellini

Roll out the dough on a pasta machine to its thinnest setting, then cut out discs with a 7 cm cutter.


½ c goat cheese
1 T chestnut honey
1 sprig thyme
½ c heavy cream
pinch salt

In pan, warm the cream and chestnut honey. Add the goat cheese and thyme. Whisk until the cheese is melted and forms a thick sauce consistency.


When ready to use the chicken, remove from the duck fat and chop. Add the rest of the ingredients to make the filling. Pipe 1 teaspoon of chicken filling onto one side of each pasta disc. Fold the pasta over to create a semicircle, pressing out any air. Fold the bottom corners of the semicircle around each other to form each tortellini.

Blanch the tortellini in boiling water.

Once the pasta start floating on the surface, use of slotted spoon to pull the pasta out. Warm the sauce and in pan and toss the tortellini in the sauce.

Garnish with some pea shoots.