Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, pappardelle with chicken, chanterelles and cream. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Pappardelle with chicken, chanterelles and cream. Transfer chicken to a clean plate; let cool. Finely shred chicken meat; discard bones and skin.

Pappardelle with chicken, chanterelles and cream is one of the most favored of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. Pappardelle with chicken, chanterelles and cream is something that I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can cook pappardelle with chicken, chanterelles and cream using 9 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Pappardelle with chicken, chanterelles and cream:

1. Prepare dried chanterelle mushrooms
2. Take dry pappardelle
3. Take chicken thighs, boneless and skinless, cut into 2 cm cubes
4. Make ready medium onion, chopped
5. Make ready garlic, finely chopped
6. Prepare heavy cream
7. Prepare unsalted butter
8. Make ready freshly grated parmesan
9. Get Fresh Italian parsley, chopped for garnish

Ingredients of Pappardelle with chicken, chanterelles and cream. You need of dried chanterelle mushrooms. You need of garlic, finely chopped. Foragers count down the days to go out in nature to find these incredible palate party mushrooms.

Steps to make Pappardelle with chicken, chanterelles and cream:

1. Pour the dried mushrooms into a bowl and add 2 cups of hot water. Let soak for 30 minutes, then fish the mushrooms out and rinse them under cold water. Put the mushrooms on a paper towel lined plate to dry. Pour the soaking liquid through a a sieve lined with a coffee filter to remove any impurities, and set it aside.
2. Put a large pot of salted water on high heat but don't add the noodles yet.
3. Add a splash of olive oil to a large pan on medium-high heat. Season the chicken pieces with salt and pepper and fry them until they're browned and cooked, about 6 or 7 minutes. Remove the chicken to a plate.
4. Drop the noodles into the pot of boiling water and cook about 1 minute shy of the instructions. Continue making the sauce as you wait.
5. Roughly chop the mushrooms and add them to the pan you used for the chicken. Add a splash of olive oil if the pan seems a little dry. Fry the mushrooms until they brown a little (about 3 or 4 minutes).
6. Add the onion and garlic and continue frying for 2 minutes. Return the chicken to the pan. Add the mushroom liquid and let simmer until only a few tbsp of liquid remains.
7. Turn the heat down to medium. Add the cream, butter, a pinch of salt and several grinds of freshly cracked black pepper. Whisk in the parmesan. Toss in the mostly-cooked pappardelle noodles and give them a few minutes to soak up some of the sauce. Serve topped with more grated parmesan and a sprinkle of Italian parsley.

But bad jokes aside, pappardelle is a dream pasta shape for the light dressing of fragrant mushrooms; morsels of chanterelles and gratings of cheese will cling to the wide strands very nicely. Meanwhile, bring a large pot of salted water to a boil over high heat. Drain the noodles and add directly to the chicken mixture, tossing to coat. Heat on low for a couple of minutes to allow all of the flavors to meld. Taste and season with additional salt and pepper if necessary.

So that is going to wrap it up for this special food pappardelle with chicken, chanterelles and cream recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!