Kourkoubines pasta with chicken, mushrooms & truffle oil Kourkoubines pasta with chicken, mushrooms & truffle oil

Kourkoubines pasta with chicken, mushrooms & truffle oil

FOR 2 SERVINGS  minutes
FiveStar: 
Average: 5 (2 votes)

INGREDIENTS

For the pasta with chicken

  • 70 gr. olive oil 
  • 260 gr. chicken thigh, cut into large pieces
  • 120 gr. white button mushrooms, cut into quarters
  • 35 gr. bacon, cut into small dice
  • 100 gr. leeks, thinly sliced
  • 85 gr. onions, thinly sliced
  • 10 gr. garlic, minced
  • 70 gr. Mavrodaphne wine (sweet red wine)
  • 150 gr. chicken stock
  • 45 gr. cream
  • 60 gr. butter
  • 5 gr. thyme
  • 2 gr. rosemary
  • 40 gr. parmesan
  • 500 gr. kourkoubines pasta (or conchiglie or orecchiette), cooked
  • truffle oil

DIRECTIONS

VIDEO DIRECTIONS

For the pasta with chicken

Season the chicken with salt and pepper on both sides. 

Heat a pot over high heat, add half the olive oil and sauté the chicken until both sides turn golden brown.

Remove the chicken, add the remaining olive oil and sauté the mushrooms until they are nicely colored.

Drop in the bacon, the onions and the leeks, lower the heat and cook until softened.

Add the garlic and cook until fragrant, then pour in the wine and let it evaporate.

Pour in the chicken stock, bring to boil, season with salt and lower the heat.

Return the chicken to the pot, making sure it is almost covered by the broth.

Cover the pot with a lid and simmer at very low heat until the chicken softens.

Once the chicken is cooked, add the cream and simmer for another 4-5 minutes.

Stir in the pasta, the herbs, the parmesan, the butter and the truffle oil. 

Season with salt if needed.

For the pasta with chicken

  • 70 gr. olive oil 
  • 260 gr. chicken thigh, cut into large pieces
  • 120 gr. white button mushrooms, cut into quarters
  • 35 gr. bacon, cut into small dice
  • 100 gr. leeks, thinly sliced
  • 85 gr. onions, thinly sliced
  • 10 gr. garlic, minced
  • 70 gr. Mavrodaphne wine (sweet red wine)
  • 150 gr. chicken stock
  • 45 gr. cream
  • 60 gr. butter
  • 5 gr. thyme
  • 2 gr. rosemary
  • 40 gr. parmesan
  • 500 gr. kourkoubines pasta (or conchiglie or orecchiette), cooked
  • truffle oil

VIDEO DIRECTIONS

For the pasta with chicken

Season the chicken with salt and pepper on both sides. 

Heat a pot over high heat, add half the olive oil and sauté the chicken until both sides turn golden brown.

Remove the chicken, add the remaining olive oil and sauté the mushrooms until they are nicely colored.

Drop in the bacon, the onions and the leeks, lower the heat and cook until softened.

Add the garlic and cook until fragrant, then pour in the wine and let it evaporate.

Pour in the chicken stock, bring to boil, season with salt and lower the heat.

Return the chicken to the pot, making sure it is almost covered by the broth.

Cover the pot with a lid and simmer at very low heat until the chicken softens.

Once the chicken is cooked, add the cream and simmer for another 4-5 minutes.

Stir in the pasta, the herbs, the parmesan, the butter and the truffle oil. 

Season with salt if needed.

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Comments

@Yiannis Lucacos

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