Method of Preparation
Chicken Preparation
- Sear the chicken : Heat the oil in a large Dutch oven. Add the chicken pieces and sear for 2-3 minutes on each side until golden brown. Remove and set aside.
- Brown the herbs : In the same casserole, add the butter. Once melted, use a spatula to loosen the cooking juices. Add the shallot and sprinkle with paprika, then brown until the shallot is translucent.
- Add Mushrooms : Stir in sliced mushrooms and cook until water has evaporated.
Cooking and Finishing
- Simmer : Pour in the chicken stock and mix well. Return the chicken to the pot, cover and simmer for about 20 minutes.
- Thicken the sauce : Remove the chicken, then season the sauce with salt and pepper. Add the crème fraîche and diluted cornstarch. If necessary, remove excess fat.
- Add Cheese and Herbs : Stir in grated cheese (if using) and chopped herbs. Return chicken to soak up the flavors of the sauce.
Prepare the Pasta
- Cooking Pasta : While chicken simmers, cook pasta according to package directions until al dente.
- Mix and serve : Drain the pasta and add it to the casserole dish with the sauce. Toss gently so that the pasta is well coated with the sauce.
Preparation Tips
- Cheese variation : You can use parmesan or pecorino for an even more indulgent touch.
- Thick cream : For a richer sauce, opt for full-fat cream.
- Serve Hot : This dish is best served immediately, although the flavors will develop even more the next day.
This creamy chicken and mushroom pasta dish is perfect for a dinner with family or friends, offering a comforting blend of flavors and textures. Enjoy!
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