Pâtes faciles au poulet et aux champignons

Ingrédients

• 2 x chicken thighs
• 200 grams dried pasta (or 300 grams fresh)
• 200 grams mushrooms, sliced
• 4 garlic cloves, finely diced
• 1 tablespoon fresh rosemary or thyme, or both
• 1/2 cup flat leaf parsley, roughly chopped
• Lemon zest (to serve)
• 1 tablespoon butter
• 3/4 cup light cream (single cream or heavy cream)
• 50 grams parmesan, finely grated
• 1 tablespoon olive oil
• 1/2 cup white wine (Sauvignon Blanc recommended) or chicken stock as substitute
• 1 tablespoon flour (optional, for dusting chicken)
• 1 tablespoon lemon juice
• 1/2 teaspoon black pepper
• 1/4 – 1/2 teaspoon sea salt

Préparation

1. 1

   Cook the Pasta: Boil the pasta in well-salted water, undercooking it by one minute to ensure it finishes cooking in the sauce. Reserve a cup of pasta water before draining, which can be used later to loosen the sauce if necessary.

2. 2

   Prepare the Chicken: Pat the chicken thighs dry with paper towels. Season both sides generously with salt and black pepper, then lightly dust them with flour if using. This helps achieve a nice crust during cooking.

3. 3

   Sear the Chicken: Heat one tablespoon of olive oil in a large skillet over medium-high heat. Place the chicken thighs smooth side down and cook for 7 minutes, reducing heat if browning too quickly, then flip and cook for an additional 5 minutes or until cooked through. Remove the chicken and keep warm, loosely covered with foil.

4. 4

   Sauté the Mushrooms: In the same skillet, add the butter and an extra drizzle of olive oil if needed. Add the sliced mushrooms, tossing well to coat. Lower the heat to medium and let the mushrooms cook mostly undisturbed for 5 to 7 minutes, turning once, until they are golden brown.

5. 5

   Add Aromatics: Stir in the diced garlic and fresh rosemary (or thyme). Cook for about one minute, allowing the flavors to meld but taking care not to burn the garlic.

6. 6

   Deglaze the Pan: Pour in the white wine and simmer gently for 2 to 3 minutes to reduce and concentrate the flavors.

7. 7

   Make the Cream Sauce: Add the light cream, stirring well. Bring the mixture to a gentle simmer, adjusting the heat so it does not boil.

8. 8

   Melt the Parmesan: Push the mushrooms to one side of the skillet. Add the grated parmesan in two parts, stirring after each addition until fully melted and incorporated into the cream sauce.

9. 9

   Season the Sauce: Add black pepper, sea salt, and lemon juice to the sauce. Whisk quickly to combine all ingredients evenly.

10. 10

    Combine Chicken and Pasta: Slice the cooked chicken into strips. Add the chicken and drained pasta into the skillet with the sauce. Mix thoroughly and allow it to gently simmer for 1 to 2 minutes. The sauce will thicken more after removing from heat, so keep it slightly saucy while cooking.

11. 11

    Finish and Serve: Stir in the chopped flat leaf parsley. Serve the pasta topped with fresh lemon zest and extra grated parmesan if desired for added brightness and garnish.