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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


Recipe for 4 persons

For the chicken and mushrooms pot

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

For the pasta

300 Gr
10 Sprig(s)
  • Salt and pepper
  • Vegetable oil
  • Olive oil

Preparation time: 30.00 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.

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