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Ingredientes
- 1 ounce dry porcini mushrooms
- 8 lrg chicken thighs (approx. 2.5 pounds total)
- 4 Tbsp. extra virgin olive oil
- 1 x large onion, minced
- 3/4 lb fresh shiitake mushrooms, stemmed, sliced .5 inch thick
- 4 tsp minced fresh rosemary
- 1/2 c. dry white wine
- 1/2 c. low salt chicken broth
- 2 x bay leaves
- 12 ounce dry fettucini
- 1 c. freshly grated Parmesan cheese minced fresh Italian Parsley fresh rosemary sprigs additional freshly grated Parmesan cheese
Direcciones
- Place porcini in fine strainer and rinse briefly. Transfer to small bowl. Add in 1 c. warm water and let soak till soft, about 20 min. Drain, reserving soaking liquid. Chop porcini.
- Remove skin from chicken thighs; throw away skin. Cutting parallel to bone, cut meat off each bone in 2 pcs (some meat will cling to bone); reserve bones. Heat 1-Tbsp. oil in heavy skillet (preferably nonstick) or possibly large pot over medium-high heat. Sprinkle chicken and bones with salt and pepper. Working in batches, saute/fry till meat is white on outside. Transfer to bowl.
- Add in remaining 3 Tbsp. oil and onion to skillet and saute/fry till onion begins to soften, about 5 min. Add in shiitake mushrooms and saute/fry till they begin to soften, about 5 min. Add in minced rosemary, wine, bay leaves and minced porcini mushrooms. Boil till liquid is almost evaporated, about 5 min. Add in porcini soaking liquid and boil till almost evaporated, about 5 min. Add in chicken broth, chicken and chicken bones. Bring to boil. Reduce heat and simmer uncovered till chicken is cooked through, about 25 min.
- Using tongs, transfer chicken meat to plate, leaving bones in pot with sauce. Boil liquid in pot till thickens slightly, about 8 min. Throw away bones. Return chicken meat to sauce. Season sauce to taste with salt and pepper. (Can be prepared 1 day ahead. Chill uncovered till cool. Then cover and keep refrigerated. Bring to simmer over medium-high heat before using.)
- Cook pasta in large pot of boiling salted water till just tender. Drain pasta and return to pot. Set chicken meat aside; add in sauce to pasta and stir over medium heat till pasta is coated. Fold in 1-c. cheese. Season to taste with salt and pepper. Transfer pasta to large bowl. Top with chicken pcs. 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 possibly so to prep the sauce and cook it. The sauce may be made a day or possibly two in advance then refrigerated till cool and reheated when needed.
- Equipment Hints: A large heavy bottomed sauce pot will work best.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 393g | |
| Recipe makes 4 servings | |
| Calories 820 | |
| Calories from Fat 323 | 39% |
| Total Fat 36.36g | 45% |
| Saturated Fat 10.56g | 42% |
| Trans Fat 0.2g | |
| Cholesterol 98mg | 33% |
| Sodium 473mg | 20% |
| Potassium 787mg | 22% |
| Total Carbs 76.14g | 20% |
| Dietary Fiber 6.9g | 23% |
| Sugars 4.45g | 3% |
| Protein 40.24g | 64% |
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