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Cover - Porcini Chicken Ragu with Fresh Penne

Porcini Chicken Ragu with Fresh Penne

40 mins
415 cals per serving
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Donal's Notes

The weather is changing slightly, so bowls of comfort food is in order. Chicken, porcini mushrooms and lots of veggies in a creamy ragu, this is an ideal autumn dinner!

Ingredients

porcini mushroom
porcini mushroom
olive oil
olive oil
onion
onion
carrot
carrot
celery
celery
garlic
garlic
chicken thighs
chicken thighs
chilli flakes
chilli flakes
white wine
white wine
chicken stock
chicken stock
fresh oregano
fresh oregano
double cream
double cream
Parmesan cheese
Parmesan cheese
penne
penne
sea salt
sea salt
ground black pepper
ground black pepper

Equipment

Measuring jug
Measuring jug
Frying pan with lid
Frying pan with lid
Wooden spoon
Wooden spoon
Chopping board
Chopping board
Knife
Knife
Large saucepan
Large saucepan
Slotted spoon
Slotted spoon
Grater
Grater

Method

1

Put the porcini in a bowl and cover with 200ml of boiling water and set aside to soak.

2

Finely chop the onion, carrot and celery. Peel and bash the garlic with the side of a large knife.

3

On a clean board, finely chop the chicken thighs and breast.

4

Heat 2 tbsp of the oil in a pan and gently fry the onion, carrot and celery with some seasoning for 10 minutes. Add the garlic and the remaining oil and cook for a minute more.

5

Add the chicken, season again with salt and pepper and brown all over.

6

Add the chilli flakes and the mushrooms with the soaking liquid and cook off.

7

Pour in the white wine and bubble for 5 minutes then add the stock and oregano and partially cover and simmer for 25 minutes.

8

Remove the lid, drop down the heat and add the cream.

9

Cook the pasta in boiling salted water for 2-3 minute then scoop out with a slotted spoon straight into the ragu. Mix well and serve scattered with the parmesan and some extra black pepper.

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