Recipe

Fettucine with chicken and mushroom ragu

Dec 27, 2013 1:00pm
  • 20 mins preparation
  • 40 mins cooking
  • Serves 6
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Ingredients

Fettucine with chicken and mushroom ragu
  • 3 chicken marylands, halved
  • 2 tablespoon plain flour, seasoned
  • 1 tablespoon oil
  • 3 medium onions, quartered
  • 2 garlic cloves, chopped
  • 200 gram button mushrooms, chopped
  • 2 cup (500ml) chicken stock
  • 1 tablespoon thyme
  • 500 gram fettuccine

Method

Fettucine with chicken and mushroom ragu
  • 1
    Toss chicken in flour to coat, shaking off any excess. Heat half of oil in a large heavy-based saucepan on high. Cook chicken for 5 minutes, until browned. Remove chicken from pan.
  • 2
    Heat remaining oil in same pan on medium and cook onion, garlic and mushrooms for 5-7 minutes, until softened.
  • 3
    Return chicken to pan and add stock and thyme. Bring to boil. Reduce heat to low, cover and simmer gently for 30 minutes, until chicken is tender.
  • 4
    Meanwhile, cook fettuccine in a large saucepan of boiling, salted water according to packet directions. Drain.
  • 5
    Remove chicken with a slotted spoon and shred coarsely. Return chicken meat to pan. Toss through fettuccine and serve immediately.

Notes

You can substitute 500g of chicken thigh fillets for the marylands (thigh and leg joints), if you prefer. Keep the onion quarters intact by leaving the root of the union attached.

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