Still over a vigorous heat add the wine or vermouth to the pan and let it bubble down a little before adding the leeks, carrots and celery. The chicken should be almost completely submerged by now and if not, do add some more cold water. Bring to a bubble, clamp on the lid, turn the heat to very low and leave to cook for 1½–2 hours. Put on a large-ish pan of water to boil, with the lid on to make it come to the boil faster. Add some of the pasta cooking water, should you feel it needs loosening up at all.

Source: The Guardian March 27, 2017 06:56 UTC