Set Up Like a Chef
- Clean chopping board with a tea towel underneath
- A bowel to use a worktop bin
- A pot or mug with hot water, to store utensils
- A sink or a small bowel with hot soapy water to clean as you go
- Seasoning tray, with oils and any other items you use regularly for the dish
- Pots, pans and hand tools you will need for the dish
Chicken Pasta, with a Porcini Cream Sauce
Ingredients - 2 Portions
- Dried Pasta 200g
- 2 Chicken thighs
- 1 Shallot (finely diced)
- 1 Clove of Garlic (finely diced)
- 1 glass of white wine
- 30-50g of dried Mushroom soaking in 200ml of warm water
- crème fraîche 4-6tbspn
- Flavour Profiles (balsamic, red wine vinegar, maggi)
- Fresh herbs (thyme, oregano, parsley)
Step 1 - Sear the Chicken Thighs
Place the seasoned chicken thighs into the pan, sear the skin and then flip over and sear the other side. Cook until at least 67c internal temperature is achieved on thickest part of the chicken. Then place onto a plate and cover.
Step 2 - Cook the Pasta
Add the dried pasta to a pan of generously salted boiling water.
Step 3 - Make the Sauce
Add shallots to the pan and soften for a few minutes.
Add garlic for a few minutes more.
Deglaze the pan with 1 glass of white wine.
Reduce 60-70%.
Add the soaked mushrooms and liquid.
Now add flavours and seasoning, a dash of balsamic, red wine vinegar and maggi seasoning.
Once reduced around 50%, taste and season further if needed.
Spoon in Creme Fraice and taste
Step 4 Get ready for plating
Place the chicken into the sauce and let it simmer for a few minutes.
Drain the Pasta.
Add the pasta to the sauce, you can remove the chicken whilst you toss the pasta.
Step 4 - Plate up
Simply serve and top with a chicken thigh. Ideally the skin will be crispy and seasoned well. top with some fresh herbs and tuck in!