Nous respectons votre vie privée.
Nous utilisons des cookies pour améliorer votre expérience de navigation, diffuser des publicités ou des contenus personnalisés et analyser notre trafic. En naviguant notre site, vous consentez à notre utilisation des cookies. Politique de confidentialité


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


Recipe for 4 portions

For the chicken and mushrooms pot

400 Gr
Chicken thigh
225 Gr
200 Gr
Red onion
150 Ml
White wine
200 Ml
35% cooking cream
4 Sprig(s)
15 Ml

For the pasta

300 Gr
10 Sprig(s)
2 Tbsp
Grated parmesan
  • Salt and pepper
  • Vegetable oil
  • Olive oil

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.

Official partners

« Make your recipes while having fun with friends or colleagues. »

Share this unique and tasty

Private and Corporate Events