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Ingredientes
- 2 x chicken, No.18
- 3 Tbsp. butter
- 1/4 c. extra virgin olive oil salt, pepper
- 3 x onions, medium
- 24 x mushrooms
- 1 tsp oregano
- 2 clv garlic, crushed
- 1 c. white wine
- 1 c. chicken stock
- 1/2 c. cream
- 250 gm tagliatelle
- 1/4 c. butter parsley, minced
Direcciones
- Slice onions and mushrooms.
- Cut chicken into joints: legs, thighs, breasts, etc.
- Heat half of the butter with half of the oil and begin browning chicken pcs, a few at a time. Season them with salt and pepper as they brown. Add in more butter and oil as needed. Place in a casserole dish.
- Add in any remaining butter and oil to the pan and saute/fry onions lightly. Add in mushrooms, oregano, garlic, and wine, cook a few min. Add in chicken stock, bring to the boil and pour over the chicken pcs.
- Cover casserole dish and cook for 30-40 min at 190C/380F. Remove chicken pcs to a hot platter.
- Stir sauce, taste for seasoning, and cook for a few min, uncovered, to reduce. Add in cream and continue to reduce. Thicken slighty with cream of chicken soup mix if you like, and swirl in some additional butter.
- Put cooked, liquid removed tagliatelle in center of a large warmed deep platter. Surround with chicken pcs Pour sauce over. Sprinkle with parsley.
- Chicken breasts can be used but reduce cooking time.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 679g | |
| Recipe makes 6 servings | |
| Calories 1201 | |
| Calories from Fat 651 | 54% |
| Total Fat 72.52g | 91% |
| Saturated Fat 23.95g | 96% |
| Trans Fat 0.0g | |
| Cholesterol 337mg | 112% |
| Sodium 409mg | 17% |
| Potassium 1267mg | 36% |
| Total Carbs 40.39g | 11% |
| Dietary Fiber 3.1g | 10% |
| Sugars 4.72g | 3% |
| Protein 85.71g | 137% |
