Roast Breast of Corn-Fed Chicken with Tagliatelle and Creamed Mushroom Sauce

Richard Phillips serves tasty chicken, bacon, onions and mushrooms with freshly made pasta and a rich creamy sauce
By Richard Phillips
Roast Breast of Corn-Fed Chicken with Tagliatelle and Creamed Mushroom Sauce
  • Rating:
  • Serves: 1
  • Cook Time: 40 minutes
  • Prep Time: 25 minutes plus chilling
  • Effort: hard

Ingredients

  • 1 corn-fed chicken breast, with the winglet bone left on
  • drizzlewhite truffle oil
  • 25 g butter
  • 50 g lardons of bacon
  • 50baby g onions
  • 150 g morel mushrooms

For the tagliatelle

  • 500 g '00' '00' flour
  • 2 whole eggs
  • 11 egg yolks
  • 5 ml olive oil
  • 25 g butter

For the sauce

  • 50 g butter
  • 2 shallots
  • trimmings wild mushrooms
  • trimmings chicken
  • 100 ml port
  • 1 sprigs thyme
  • 1 bay leaf
  • 100 ml brown chicken stock
  • 150 ml double cream

Method

1. Make the tagliatelle first: place the flour in a food processor, then add the whole eggs then the yolks, a little at a time, blitzing until just combined. Remove the mixture and work together to create a smooth dough, then allow to rest for a minimum of 2 hours.

2. Using a pasta machine roll out the pasta dough to the number 1 setting using a little flour to dust, then pass through the tagliatelle setting. Cover and set aside.

3. For the chicken: season the chicken breast with salt and pepper and drizzle with truffle oil. Wrap in cling film, keeping the shape and place in a pan of simmering water for 8 minutes. Remove and unwrap the chicken.

4. Heat the butter in a small pan and when foaming add the chicken and cook until golden brown on both sides. Add the bacon lardons and onions to the pan and cook until slightly coloured, then add the morel mushrooms and continue cooking until soft.

5. For the sauce: heat the butter in a medium pan and gently cook the shallots, mushrooms and chicken trimmings until soft but not coloured. Add the herbs and wine and cook steadily until reduced by two- thirds. Add the chicken stock and cook until reduced by two-thirds. Add the cream, cook until reduced by half and season with salt and pepper. Pass through a fine sieve.

6. Place the tagliatelle in a pan of boiling salted water with the olive oil; bring back to the boil and remove from the heat. Drain the pasta in a colander and toss in the butter.

7. To serve: twist the tagliatelle around a roasting fork to create a barrel shape and place at one end of the plate. Slice the chicken into 5 pieces and place at the other end. Spoon the mushroom and onion mixture down the centre and drizzle with the sauce.

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