Tuesday, January 13, 2015

Recipe: Creamy Pan Roasted Chicken with Mushrooms over Fettucini

Creamy Pan Roasted Chicken with Mushrooms over Fettucini
Serves 6
    Picture of Chicken Breast over Linguini
  • One 4-6 pound whole chicken cut into 6-8 pieces
  • 4 tablespoon olive oil
  • 2 onions, sliced
  • 1 red, orange or yellow pepper, cut into 1/2" pieces
  • 1 pound cremini mushrooms sliced thickly
  • 3-5 cloves minced black garlic
  • 1/2 cup white wine
  • 1 cup chicken broth
  • 1 teaspoon fresh thyme leaves
  • 2 bay leaves
  • 1 pound fettucini noodles
  • 2 tablespoons cream cheese
  • 1/4 cup sour cream or creme fraiche 
  • 4 tablespoons grated Parmesan, divided
  • Black Crack, salt and freshly ground black pepper

Preheat oven to 375F. Season the chicken pieces all over with salt and pepper.
Heat a large oven proof pan over medium high heat and add the olive oil.  Brown the chicken a few pieces at a time; about 3-5 minutes per side. Set the pieces aside in a large bowl to collect any juices as you finish the remainder of the chicken pieces.
Turn heat down to medium. Add the onion, pepper and mushrooms. Cook, stirring occasionally, until quite tender, about 6-8 minutes. Add the black garlic and the white wine. Bring to a boil and let the liquid reduce by 1/2. Stir in chicken broth, thyme, and bay leaves. Scrape up any brown bits on the bottom of the pan. Return chicken pieces to the pan skin side up, pour in any juices which have accumulated at the bottom of the bowl.
Place the pan into the hot oven and roast until completely cooked; about 30-40 minutes. A knife should easily penetrate the chicken thighs. 
While the chicken cooks, bring a large pot of water to boil for the pasta. When the water boils add a hand full of sea salt. When the chicken has been in the oven for over 25 minutes, add the pasta to the water and cook until al dente.  Drain the pasta and return it to the pan, off the heat. 
Remove the pan from the oven. Take the chicken pieces from the sauce and put on a serving platter.  Stir in the cream cheese, creme fraiche and 2 tablespoons of the Parmesan. Bring to a boil; reduce heat and simmer until slightly reduced, about 5 minutes. 
Pour the sauce into the pan with the fettucini and combine gently. 
Serve the pasta with chicken pieces on top.  Shave black crack over each plate and sprinkle with the remaining Parmesan cheese. 

No comments: