Chicken & mushroom bake
Jamie Oliver recipe
To serve 2:
10g/a small handful of dried porcini mushrooms
olive oil
2 chicken thighs, boned, skinned and cut into bite-sized pieces
sea salt and freshly ground black pepper
1 clove garlic, peeled and finely sliced
200g/handful of mixed fresh mushrooms, cleaned and torn
150ml white wine
225g dried spaghetti
250ml double cream
100g Parmesan cheese, grated
a sprig of fresh basil, leaves picked
Instructions:
Preheat oven to 200ºC/400ºF/gas 6. Put porcini mushrooms in bowl and pour over just enough boiling water to cover, soak for a few minutes.
Heat a big saucepan, add olive oil. Season chicken and brown gently. Strain porcini, reserving the soaking water, and add to pan with garlic and fresh mushrooms.
Add the wine, with the strained porcini soaking water, and turn heat down. Simmer gently until chicken is cooked through and wine has reduced a little.
Meanwhile, cook spaghetti.
Add the cream to the pan of chicken, then bring to boil and turn the heat off.
Add the drained spaghetti and toss well. Add three-quarters of the Parmesan and all of the basil and stir well.
Transfer to an ovenproof baking dish or non-stick pan, sprinkle with half the remaining cheese and bake until golden brown.
Drizzle with extra virgin olive oil and sprinkle with the rest of the cheese before serving.
To serve 2:
10g/a small handful of dried porcini mushrooms
olive oil
2 chicken thighs, boned, skinned and cut into bite-sized pieces
sea salt and freshly ground black pepper
1 clove garlic, peeled and finely sliced
200g/handful of mixed fresh mushrooms, cleaned and torn
150ml white wine
225g dried spaghetti
250ml double cream
100g Parmesan cheese, grated
a sprig of fresh basil, leaves picked
Instructions:
Preheat oven to 200ºC/400ºF/gas 6. Put porcini mushrooms in bowl and pour over just enough boiling water to cover, soak for a few minutes.
Heat a big saucepan, add olive oil. Season chicken and brown gently. Strain porcini, reserving the soaking water, and add to pan with garlic and fresh mushrooms.
Add the wine, with the strained porcini soaking water, and turn heat down. Simmer gently until chicken is cooked through and wine has reduced a little.
Meanwhile, cook spaghetti.
Add the cream to the pan of chicken, then bring to boil and turn the heat off.
Add the drained spaghetti and toss well. Add three-quarters of the Parmesan and all of the basil and stir well.
Transfer to an ovenproof baking dish or non-stick pan, sprinkle with half the remaining cheese and bake until golden brown.
Drizzle with extra virgin olive oil and sprinkle with the rest of the cheese before serving.
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