Fettuccini with Chicken and Wild Mushroom Ragu

By pfwombat

Ingredients

• 1 ounce dried porcini mushrooms
• 8 large chicken thighs (approx. 2.5 pounds total)
• 4 tablespoons olive oil
• 1 large onion, chopped
• 3/4 pound fresh shiitake mushrooms, stemmed, sliced .5 inch thick
• 4 teaspoons chopped fresh rosemary
• 1/2 cup dry white wine
• 1/2 cup low salt chicken broth
• 2 bay leaves
• 12 ounces dried fettucini
• 1 cup freshly grated Parmesan cheese
• chopped fresh Italian Parsley
• fresh rosemary sprigs
• additional freshly grated Parmesan cheese

Details

Servings 4
Adapted from foodnetwork.ca

Preparation

Step 1

Place porcini in fine strainer and rinse briefly. Transfer to small bowl. Add 1 cup hot water and let soak until soft, about 20 minutes. Drain, reserving soaking liquid. Chop porcini.

Remove skin from chicken thighs; discard skin. Cutting parallel to bone, cut meat off each bone in 2 pieces (some meat will cling to bone); reserve bones. Heat 1-tablespoon oil in heavy skillet (preferably nonstick) or large pot over medium-high heat. Sprinkle chicken and bones with salt and pepper. Working in batches, sauté until meat is white on outside. Transfer to bowl.

Add remaining 3 tablespoons oil and onion to skillet and sauté until onion begins to soften, about 5 minutes. Add shiitake mushrooms and saute until they begin to soften, about 5 minutes. Add chopped rosemary, wine, bay leaves and chopped porcini mushrooms. Boil until liquid is almost evaporated, about 5 minutes. Add porcini soaking liquid and boil until almost evaporated, about 5 minutes.

Add chicken broth, chicken and chicken bones. Bring to boil. Reduce heat and simmer uncovered until chicken is cooked through, about 25 minutes.

Using tongs, transfer chicken meat to plate, leaving bones in pot with sauce. Boil liquid in pot until thickens slightly, about 8 minutes. Discard bones. Return chicken meat to sauce. Season sauce to taste with salt and pepper. (Can be prepared 1 day ahead. Refrigerate uncovered until cold. Then cover and keep refrigerated. Bring to simmer over medium-high heat before using.)

Cook pasta in large pot of boiling salted water until just tender. Drain pasta and return to pot. Set chicken meat aside; add sauce to pasta and stir over medium heat until pasta is coated. Mix in 1-cup cheese. Season to taste with salt and pepper. Transfer pasta to large bowl. Top with chicken pieces. Sprinkle with parsley. Garnish with rosemary sprigs and serve, passing additional cheese separately.