Recipe: Creamy Pan Roasted Chicken with Mushrooms over Fettucini

Creamy Pan Roasted Chicken with Mushrooms over Fettucini

Serves 6

Ingredients: 

• 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

Procedure

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. 

Enjoy!

BLOT Sauce for Cheese Ravioli: Oscar Inspiration

Years ago I catered an Oscar party and one of the dishes I served was a Tomato, Escarole & Bacon pasta. I used lovely cherry tomatoes, cut in half and tossed into a hot pan where the bacon was crisping, some shallot and garlic were added creating an intoxicating aroma to entice the party guests. Fresh herbs as well a head of torn escarole, some white wine & chicken stock were added as well. It was finished off with luscious al dente cooked pasta which was all gently tossed together as the greens wilted and the flavors melded before it was quickly devoured by the hungry movie buffs.

Inspired by that dish and a large box of Pomi diced tomatoes in my pantry, I set out to create a more simple version which could be whipped up in 20 minutes. So I stripped the recipe in my memory down to the BLT ingredients, but added the O(lives) for texture and punch.

It's may not be Oscar worthy, but certainly does make a quick delicious dinner for the family.

Enjoy!

Bacon, escaroLe, Olive & Tomato - BLOT Sauce
for Cheese Ravioli or Tortellini

(Serves 4, more or less)

Ingredients:
6 oz. diced bacon
2 lb. can or box of Pomi diced tomatoes
1/3 Cup Kalmata olives
salt, pepper
dried Italian herb mix or Oregano to taste
1 head of Escarole
1 lb of cheese ravioli or tortellini


Method:
Fill a large pot with water and put it on to boil.* Heat a large frying pan over medium heat. Add the diced bacon and continue to occasionally stir the bacon as it cooks for about 8 minutes until very crispy.
Meanwhile, thoroughly wash the head of escarole.  Cut out the core and trim off the coarse white ends. Tear or cut the leaves into 2" pieces. Set aside.
Pit and coarsely chop the olives. Set aside.
When the bacon is crispy remove it from the pan with a slotted spoon and set aside.
Pour out 1/2 of the bacon drippings in the pan (if you are a whimp, I left them all in there.).
Return pan to the heat and pour in the tomatoes. Bring to a boil and then turn down to a slow simmer.
Add a little salt and pepper and a teaspoon or so of a favorite dried spice mix (I used a Greek blend because I really love Greek oregano, but use whatever is on hand.) to taste.
Add the escarole and olives. Stir to combine thoroughly.  Partially cover.
Cook the ravioli pasta al dente, don't over cook. Before you drain the pasta, add 3/4 cup of the pasta cooking water to the tomato escarole sauce.
Drain the pasta and add it to the sauce. Stir gently to thoroughly coat the ravioli.
Don't forget to add back the bacon into the pan.**
Serve to hungry family.



*A very smart friend has passed on the advice of a wise chef & that is to always first put a pot of water on to boil, you will need it for something, surely.
**Honestly, I was taking the picture I shared on my blog of this dish & saw the bowl of bacon I had completely forgotten to put back into the dish.  Ha, mediocre dish avoided!