Porcini Chicken Ragu with Fresh Penne
Equipment
- Measuring jug
- Frying pan with lid
- Wooden spoon
- Chopping board
- Knife
- Large saucepan
- Slotted spoon
- Grater
Ingredients
- 30 g porcini mushroom
- 3 tbsp olive oil
- 1 onion small
- 1 carrot finely chopped
- 1 stick celery finely chopped
- 2 cloves garlic bashed
- 2 chicken thighs skin on, finely chopped
- 1 pinch chilli flakes
- 200 ml white wine
- 200 ml chicken stock fresh
- 4 sprigs fresh oregano leaves stripped
- 50 ml double cream
- 50 g Parmesan cheese grated
- 400 g penne fresh
- sea salt
- ground black pepper
Instructions
- Put the porcini in a bowl and cover with 200ml of boiling water and set aside to soak.
- Finely chop the onion, carrot and celery. Peel and bash the garlic with the side of a large knife.
- On a clean board, finely chop the chicken thighs and breast.
- 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.
- Add the chicken, season again with salt and pepper and brown all over.
- Add the chilli flakes and the mushrooms with the soaking liquid and cook off.
- Pour in the white wine and bubble for 5 minutes then add the stock and oregano and partially cover and simmer for 25 minutes.
- Remove the lid, drop down the heat and add the cream.
- 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.
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!
Nutrition
Serving: 4gCalories: 415kcal
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