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Porcini Chicken with Pappardelle

Porcini Chicken with Pappardelle

Porcini Chicken with Pappardelle

Serves 4

For the braised chicken:
Mahy Farms chicken breasts
½ onion, coarsely chopped
1 celery stalk, coarsely chopped
1 carrot, peeled and 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 wine and porcini stock. 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 butter
20g Gigante porcini , soaked in water
125g Zany Zeus crème fraiche
250g Alfieri egg pappardelle
1 Tbsp chervil leaves
1 Tbsp parsley leaves
1 Tbsp chives slices
2 Tbsp grated Parmigiano Reggiano
Sea saly 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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  • Parmigiano Reggiano ~  Freshly Cracked Wedge

    Montanari Parmigiano Reggiano ~ Freshly Cracked Wedge

    Authentic, premium quality Italian Parmigiano from specially selected farms. Aged for at least two years, the taste is tangy, fruity and quite exceptional. Ideal for grating in cooking, especially with pasta, or can be served as a table cheese with a drizzle of Giusti Riccardo balsamic .

    Milk: Cow, unpastuerised
    Origin: Italy

    Also available in a small  or large wedge , or as a whole wheel .

    Please note: Pricing is per kg.

    Our cheese is hand-cut and so it is not possible to meet the exact weight ordered; actual weights may vary +/- 50g.

    Please read our terms and conditions for chilled freight  when ordering cheese. We cannot deliver chilled goods to Rural Delivery addresses.

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  • Gigante Porcini

    Gigante Porcini

    These extra-large rich and creamy porcini mushrooms are hand selected in Cremona, Italy. Their deep, nutty flavour is intensified by drying. To reconstitute dried mushrooms, soak in hot (not boiling) water for 15-20 minutes. Strain the liquid and put aside to freeze for porcini stock or add to the dish for extra flavour.

    Perfect in braises, soups and sauces such as a rich porcini mushroom pasta sauce or great in a paella.

    Dairy and Gluten-free. Suitable for vegetarians and vegans.

    Also available in 50g packet and 100g packet.

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