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Porcini Chicken with Pappardelle

Porcini Chicken with Pappardelle

Serves 4

For the braised chicken:
2 Mahy Farms chicken breasts
½ onion, coarsely chopped
1 rib celery, coarsely chopped
1 bay leaf
½ cup white wine
250ml Sabato porcini broth
Sea salt and freshly ground black pepper

Preheat the oven to 180⁰C.

Place chicken, onion, carrot, celery and bay leaf in an oven proof dish with porcini stock and wine, season with salt and pepper. Cover dish with aluminium foil and place in oven at 180⁰C for 1 hour. Remove from the oven and leave to cool. Remove chicken from dish and shred the meat. Strain the cooking stock and reserve liquid. Pour enough stock over chicken meat to stop it drying out (if during the cooking process the stock gets too reduced add more liquid).

For the mushroom and herb sauce:
150g small brown mushrooms, sliced
1 knob of Lewis Road Creamery butter
20g Gigante porcini , soaked in water
125g Zany Zeus crème fraiche
250g Alfieri Pappardelle
1 Tbsp chervil leaves
1 Tbsp parsley leaves
1 Tbsp chives slices
2 Tbsp grated Parmigiano Reggiano
Iblea sea salt  and freshly ground black pepper

In a large frying pan sauté mushrooms in butter then add porcini mushrooms and soaking liquid. Add shredded chicken and about 1 cup of reserved stock. Heat to a simmer then add crème fraiche.

Cook pappardelle in salted boiling water for 5 minutes (or until just al dente).

Add the pasta to the chicken sauce, and lightly cook for a few minutes. Remove from heat and add herbs and Parmigiano Reggiano, season with salt and pepper. Serve pasta in large bowl and ladle extra sauce on top. Garnish with extra parmigiano and herbs if desired and enjoy immediately.

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Sabato


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