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Receta Fettuccini With Chicken And Wild Mushroom Ragu
by Global Cookbook

Fettuccini With Chicken And Wild Mushroom Ragu
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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.)
  5. 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.
  6. 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!
  7. 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.
  8. Equipment Hints: A large heavy bottomed sauce pot will work best.