Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, pappardelle with chicken, chanterelles and cream. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look 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 popular of current trending foods on earth. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Pappardelle with chicken, chanterelles and cream is something which I’ve loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have 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. Take 2 oz dried chanterelle mushrooms
2. Take 350 g dry pappardelle
3. Take 6 chicken thighs, boneless and skinless, cut into 2 cm cubes
4. Take 1 medium onion, chopped
5. Prepare 3 cloves garlic, finely chopped
6. Make ready 2 cups heavy cream
7. Prepare 1 tbsp unsalted butter
8. Make ready 1/2 cup freshly grated parmesan
9. Prepare Fresh Italian parsley, chopped for garnish

Heat the clarified butter in a pan and sauté the chanterelles with the garlic and ham. Dust with flour and gredually stir in cream. Pappardelle with chicken, chanterelles and cream instructions. Cook pappardelle according to package instructions (keeping colors separate) until al dente.

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.

Heat the clarified butter in a pan and sauté the chanterelles with the garlic and ham. Dust with flour and gredually stir in cream. Bring the sauce to a boil and season with salt, pepper and. See great recipes for Pappardelle with chicken, chanterelles and cream too! Wild and tasty chanterelle's make their debut every June.

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