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1
Heat one tablespoon of the oil in a heavy casserole.
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2
Add the onion, leek and carrot and saute over low heat until soft but not brown.
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3
Add the garlic, saute another minute or so and remove from the heat.
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4
Brush a heavy nonstick skillet with a half tablespoon of oil, add the chicken and lightly brown over medium-high heat a few pieces at a time.
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5
Place the chicken pieces in the casserole as they are browned.
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6
When all the chicken has been lightly browned, stir the sherry into the skillet.
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7
Cook for several minutes, scraping the skillet, and pour the contents of the skillet over the chicken in the casserole.
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8
Return the casserole to the stove and place over low heat.
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9
Add the chicken stock, tomatoes, rosemary and lemon juice to the casserole, cover and simmer gently for about 30 minutes.
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10
Add the peas and cook 15 minutes longer.
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11
Season the sauce to taste with salt and pepper.
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12
Meanwhile, bring a large pot of salted water to a boil for the fettuccine.
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13
Cook about two minutes, drain well, then toss with the remaining olive oil and a tablespoon of the parsley.
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14
Season the fettuccine lightly with salt and pepper.
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15
To serve, reheat the chicken ragout, then transfer it to a warm platter or serving dish and sprinkle with parsley.
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16
Place the fettuccine alongside the chicken on the platter or in a separate bowl and serve both.
