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
IngredientsRecipe for 4 portions
For the chicken and mushrooms pot
For the pasta
- Salt and pepper
- Vegetable oil
- Olive oil
Preparation time: 30 min
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.
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.
In a large pot of salted water, cook the pasta for 7 min, drain. Mix well with olive oil and chive.
Serve a little bit of pasta in your plate and serve the chicken in little Dutch ovens on the side.
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