Chicken and Porcini Strozzapreti

Cook Time 30 minutes

Servings 2

Ingredients

30g butter

1 tbsp extra virgin olive oil

1 onion, finely chopped

1 stick celery, cut into thirds

2 garlic cloves, chopped

4 sage sprigs, leaves picked

10g dried porcini mushrooms, soaked in 1 cup of warm water 

1 wide strip of lemon peel

4 chicken drumsticks, skin removed

150ml white wine

1 cup chicken stock

½ cup freshly grated Parmesan, plus extra to serve

400g strozzapreti pasta

Salt and pepper

Method

Heat oil and 10g of butter in the casserole pan over medium to high heat. Season this chicken with salt and sear until lightly golden on all sides. Set aside.

Add the onion, celery, garlic and sage and cook, stirring regularly for 4-5 minutes to soften without colouring. Return the drumsticks and coat in the vegetables. Add the porcini, which have been roughly chopped, 3/4 of the soaking water and lemon peel and stir through, then season with salt and pepper. Deglaze with wine and cook for a few minutes before adding the stock.

Bring to the boil, then turn to low and cover with a lid. Cook for 40-45 minutes until chicken is falling off the bone.

Bring a pot of salted boiling water to the boil.

Remove chicken from the pan and shred meat, discarding the bones. Remove the lemon from the sauce. Bring the sauce to the boil and reduce by a third.

Cook the pasta until it’s al dente.

Return the shredded chicken to the pan, then using a slotted spoon add the pasta, remaining butter and parmesan and toss everything together.