Pappardelle with chicken, chanterelles and cream


  1. 2 oz dried chanterelle mushrooms
  2. 350 g dry pappardelle
  3. 6 chicken thighs, boneless and skinless, cut into 2 cm cubes
  4. 1 medium onion, chopped
  5. 3 cloves garlic, finely chopped
  6. 2 cups heavy cream
  7. 1 tbsp unsalted butter
  8. 1/2 cup freshly grated parmesan
  9. Fresh Italian parsley, chopped for garnish


  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.

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