Hi, I am Elise. Today, I’m gonna show you how to prepare pappardelle with chicken, chanterelles and cream recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I’m gonna make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Pappardelle with chicken, chanterelles and cream Recipe
Pappardelle with chicken, chanterelles and cream is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Pappardelle with chicken, chanterelles and cream is something that I have loved my whole life.
To begin with this particular recipe, we must prepare a few ingredients. You can have pappardelle with chicken, chanterelles and cream using 9 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Pappardelle with chicken, chanterelles and cream:
- Prepare dried chanterelle mushrooms
- Prepare dry pappardelle
- Make ready chicken thighs, boneless and skinless, cut into 2 cm cubes
- Make ready medium onion, chopped
- Make ready garlic, finely chopped
- Make ready heavy cream
- Prepare unsalted butter
- Prepare freshly grated parmesan
- Prepare Fresh Italian parsley, chopped for garnish
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.
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