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Chicken pot with dill and tarragon, mushrooms tagliatelle |

Risotto, Pasta and Rice, Poultry

Tender pieces of chicken thighs and mushrooms cooked in a sauce made out of white wine, cream, dill, tarragon and pasta

Ingredients

Recipe for 4 portions

For the chicken and mushrooms pot

400 Gr

Chicken thigh

225 Gr

Mushroom

200 Gr

Red onion

150 Ml

White wine

200 Ml

35% cooking cream

4 Sprig(s)

Tarragon

15 Ml

Dill

For the pasta

300 Gr

Tagliatelle

10 Sprig(s)

Chives

2 Tbsp

Grated parmesan

Preparation time: 30 min

General preparation

Cut the chicken thighs in pieces. Dice the red onion. Finely chop the herbs. Clean-up the mushrooms with a damp cloth and slice them.
Pot prep

In a large pan, heat up a drizzle of vegetable oil and sear the chicken pieces on high heat until they get a nice golden coloration. Season with salt and pepper. Add in the onion and sweat for a few minutes while stirring. Add in the mushrooms and cook for 2 minutes. Deglaze with white wine and simmer until it reduces by half. Add in the cream and simmer on low heat for 5 minutes to thicken up the sauce. Lastly, add in the tarragon.
Pasta

In a large pot of salted water, cook the pasta for 7 min, drain. Mix well with olive oil and chive.
To serve

Serve a little bit of pasta in your plate and serve the chicken in little Dutch ovens on the side.