Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, pappardelle with chicken, chanterelles and cream. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Pappardelle with chicken, chanterelles and cream is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Pappardelle with chicken, chanterelles and cream is something that I have loved my whole life. They’re nice and they look wonderful.
See great recipes for Pappardelle with chicken, chanterelles and cream too! Saved from userealbutter.com. pappardelle with chanterelles recipe. Jazz up your chicken with this creamy mushroom chicken recipe!
To begin with this recipe, we have to prepare a few components. You can have pappardelle with chicken, chanterelles and cream using 9 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Pappardelle with chicken, chanterelles and cream:
- Prepare 2 oz dried chanterelle mushrooms
- Take 350 g dry pappardelle
- Make ready 6 chicken thighs, boneless and skinless, cut into 2 cm cubes
- Make ready 1 medium onion, chopped
- Take 3 cloves garlic, finely chopped
- Take 2 cups heavy cream
- Take 1 tbsp unsalted butter
- Get 1/2 cup freshly grated parmesan
- Take Fresh Italian parsley, chopped for garnish
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Instructions to make Pappardelle with chicken, chanterelles and cream:
- Pour the dried mushrooms into a bowl and add 2 cups of hot water. Let soak for 30 minutes, then fish the mushrooms out and rinse them under cold water. Put the mushrooms on a paper towel lined plate to dry. Pour the soaking liquid through a a sieve lined with a coffee filter to remove any impurities, and set it aside.
- Put a large pot of salted water on high heat but don't add the noodles yet.
- Add a splash of olive oil to a large pan on medium-high heat. Season the chicken pieces with salt and pepper and fry them until they're browned and cooked, about 6 or 7 minutes. Remove the chicken to a plate.
- Drop the noodles into the pot of boiling water and cook about 1 minute shy of the instructions. Continue making the sauce as you wait.
- Roughly chop the mushrooms and add them to the pan you used for the chicken. Add a splash of olive oil if the pan seems a little dry. Fry the mushrooms until they brown a little (about 3 or 4 minutes).
- Add the onion and garlic and continue frying for 2 minutes. Return the chicken to the pan. Add the mushroom liquid and let simmer until only a few tbsp of liquid remains.
- Turn the heat down to medium. Add the cream, butter, a pinch of salt and several grinds of freshly cracked black pepper. Whisk in the parmesan. Toss in the mostly-cooked pappardelle noodles and give them a few minutes to soak up some of the sauce. Serve topped with more grated parmesan and a sprinkle of Italian parsley.
Meanwhile, bring a large pot of salted water to a boil over high heat. Drain the noodles and add directly to the chicken mixture, tossing to coat. Heat on low for a couple of minutes to allow all of the flavors to meld. Taste and season with additional salt and pepper if necessary. At Lidia Bastianich's Felidia restaurant in New York, chefs make pappardelle or fettuccine fresh and serve it with mushroom sauce — chanterelles and morels in the spring, porcini in the fall.
So that’s going to wrap this up for this special food pappardelle with chicken, chanterelles and cream recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
