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Cook pappardelle according to package instructions (keeping colors separate) until al dente. Heat the clarified butter in a pan and sauté the chanterelles with the garlic and ham. Dust with flour and gredually stir in cream.
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Composition for Pappardelle with chicken, chanterelles and cream:
- Provide 2 oz of dried chanterelle mushrooms
- Prepare 350 g dry pappardelle
- Require 6 - chicken thighs, boneless and skinless, cut into 2 cm cubes
- Get 1 for medium onion, chopped
- Take 3 cloves - garlic, finely chopped
- Prepare 2 cups - heavy cream
- Need 1 tbsp for unsalted butter
- You need 1/2 cup freshly grated parmesan
- Get for Fresh Italian parsley, chopped for garnish
Pappardelle with chicken, chanterelles and cream instructions. Wild and tasty chanterelle's make their debut every June. Foragers count down the days to go out in nature to find these incredible palate party mushrooms. Wild chanterelles and cream over pappardelle.
Pappardelle with chicken, chanterelles and cream how to cook:
- 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.
- Put a large pot of salted water on high heat but don't add the noodles yet.
- 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.
- 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.
- 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).
- 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.
- 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.
Wild and tasty chanterelle's make their debut every June. Foragers count down the days to go out in nature to find these incredible palate party mushrooms. We encourage people to eat chanterelle's cause they are just so good. So we have an easy recipe to help you on your chanterelle journey. Pat the chicken thighs with paper towels and season with salt and pepper.
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