Ingredients: Serves 4
400 g dried spaghetti
20 g dried porcini mushrooms
350 g mixed fresh mushrooms, cleaned and torn
2 cloves of garlic, finely sliced
4 Chicken thighs, boned, skinned and cut into bite-sized pieces
Salt and black pepper
200 ml white wine
500 ml double cream
200 g Parmesan cheese, grated
A sprig of fresh basil, leaves picked
- Preheat oven to 200ºC / 400ºF / Gas 6.
- Put the porcini mushrooms in a bowl and cover then with bowling water and let it soak for a few minute.
- Heat a big saucepan and add some olive oil, add salt and pepper to the chicken pieces and let them brown in the oil.
- Strain the porcini, keep the soaking water, and add them to the pan with the garlic and the fresh mushrooms.
- Pour wine and the soaking water and turn the heat down. Let it simmer until the chicken is cooked through and the liquid has reduced.
- Cook the spaghetti into salted boiling water. Add cream to the chicken and wait for it to boil and turn the heat off. Season with salt and pepper and black pepper
- Put the drained spaghetti to the creamy chicken mixture and toss well. Add three quarters of the cheese and all the basil and stir.
- Put in an ovenproof baking dish and sprinkle with remaining cheese and bake until it is golden, crisp and bubbling. Serve with some extra virgin olive oil and remaining parmesan cheese.
***I believe that this awesome recipe from Jamie is good as it is but for the greedy and gourmets, you can serve this with a little green salad and hot garlic bread without forgetting the dry wine. I just cannot resist the combination of chicken and cheese and mushroom! If you do not have porcini mushrooms, you may as well cheat a little with fresh ‘champignons de Paris’, those white or black mushrooms from Paris! 🙂 You may as also consider this as a main dish as I did a while back when some relatives came for lunch! 🙂