Fettuccini with Chicken and Wild Mushroom Ragu

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Fettuccini with Chicken and Wild Mushroom Ragu - print recipe

Yield:

Ingredients:


30 g	dried porcini mushrooms
8 lrg	chicken thighs (approx. 2.5 pounds total)
80 ml	olive oil
1	large onion, chopped
0.4 kg	fresh shiitake mushrooms, stemmed, sliced .5 inch thick
4 tsp	chopped fresh rosemary
1/2 cup	dry white wine
1/2 cup	low salt chicken broth
2	bay leaves
360 g	dried fettucini
1 cup	freshly grated Parmesan cheese
	chopped fresh Italian Parsley
	fresh rosemary sprigs
	additional freshly grated Parmesan cheese

Method:

Place porcini in fine strainer and rinse briefly. Transfer to small bowl. Add 1 cup hot water and let soak until soft, about 20 minutes. Drain, reserving soaking liquid. Chop porcini.

Remove skin from chicken thighs; discard skin. Cutting parallel to bone, cut meat off each bone in 2 pieces (some meat will cling to bone); reserve bones. Heat 1-tablespoon oil in heavy skillet (preferably nonstick) or large pot over medium-high heat. Sprinkle chicken and bones with salt and pepper. Working in batches, saute until meat is white on outside. Transfer to bowl.

Add remaining 3 tablespoons oil and onion to skillet and saute until onion begins to soften, about 5 minutes. Add shiitake mushrooms and saute until they begin to soften, about 5 minutes. Add chopped rosemary, wine, bay leaves and chopped porcini mushrooms. Boil until liquid is almost evaporated, about 5 minutes. Add porcini soaking liquid and boil until almost evaporated, about 5 minutes. Add chicken broth, chicken and chicken bones. Bring to boil. Reduce heat and simmer uncovered until chicken is cooked through, about 25 minutes.

Using tongs, transfer chicken meat to plate, leaving bones in pot with sauce. Boil liquid in pot until thickens slightly, about 8 minutes. Discard bones. Return chicken meat to sauce. Season sauce to taste with salt and pepper. (Can be prepared 1 day ahead. Refrigerate uncovered until cold. Then cover and keep refrigerated. Bring to simmer over medium-high heat before using.)

Cook pasta in large pot of boiling salted water until just tender. Drain pasta and return to pot. Set chicken meat aside; add sauce to pasta and stir over medium heat until pasta is coated. Mix in 1-cup cheese. Season to taste with salt and pepper. Transfer pasta to large bowl. Top with chicken pieces. Sprinkle with parsley. Garnish with rosemary sprigs and serve, passing additional cheese separately.

Kristene Kidd the food editor of Bon Appetit magazine gave me this recipe. Its one of her favourites for entertaining and after trying a bite it's now one of my favourites. The rich mushroom flavours are wonderful!

Timing Hints: It will take an hour or so to prep the sauce and cook it. The sauce may be made a day or two in advance then refrigerated until cold and reheated when needed.

Equipment Hints: A large heavy bottomed sauce pot will work best.

Rating: 0

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