Chicken Alla Boscaiola Recipes

CHICKEN BOSCAIOLA

Steps:

• Place a large pot of water on to boil to cook the fettuccine in a later step.
• In a large sauté pan over medium high heat, combine 1 tablespoon each of olive oil and 1 tablespoon of butter until melted and frothy.
• Working in two batches, add in chicken and brown on all sides, about 3-4 minutes per batch. Do not over cook. Remove chicken to a flat plate to cool and stop the cooking process.
• Place the bacon in the same pan and cook until it is crisp. Remove to paper towels and reserve.
• Drain off all bacon fat but reserve two tablespoons, half of which gets used in next step.
• Put one tablespoon of bacon fat and one tablespoon of butter in the same pan and sauté mushrooms for 2-3 minutes or until they just start to give up their liquid. Remove from pan and set aside along with all of the pan drippings.
• Add the second tablespoon of bacon fat and butter into the pan and sauté onions and garlic until the onions are translucent, about 3-4 minutes.
• Add mushrooms and their liquid back into the pan with the onions, add the sherry and cook for one minute scraping any bits from the bottom.
• Add in cream, sour cream, salt, pepper, oregano, basil, parsley and Parmesan cheese. As mixture starts to bubble, reduce heat to medium and simmer 2 more minutes. The mixture will begin to thicken. Reduce heat to low.
• Salt the boiling water and cook fettuccine according to package directions. When draining reserve one cup of pasta water.
• Add cooked chicken and bacon back to sauce, turn heat to low to medium heat and stir.
• Add cooked fettuccine and cook for 1-2 minutes to blend flavors. If the dish is too thick, add a little pasta water until desired consistency is achieved.
• Serve with fresh parsley sprinkled over individual servings.

PASTA ALLA BOSCAIOLA

Steps:

• Place a large pot of water on to boil for pasta.
• Place dry mushrooms in stock in a saucepan and bring to low boil to reconstitute. Reduce stock by half, then set aside.
• Heat 1 tablespoon EVOO in a large pan over medium-high heat, add pancetta, guanciale or sausage and render. When pancetta starts to brown, add the fresh mushrooms.
• Strip and finely chop rosemary. Strip and stack sage leaves and very thinly slice. Add shallots, garlic, salt, pepper and herbs to fresh mushrooms, add 1 to 2 tablespoons olive oil and stir 2 to 3 minutes. Add white wine and reduce by half. Add tomatoes and passata. Remove porcini mushrooms with slotted spoon from stock and add all but the last few tablespoons of stock (where grit may have settled) to the sauce. Reduce the heat under sauce to low simmer. Chop porcini mushrooms and add them to the sauce. Add heavy cream if using and stir.
• Add pasta and salt to boiling water and cook pasta 1 minute less than package direction. Reserve 3/4 cup pasta water and drain pasta.
• Return pasta to hot pot, add some pasta water, the cheese, a little EVOO or butter and half of the sauce and toss vigorously 1 full minute to combine. Use more of the hot reserved water as necessary to loosen sauce if it becomes too thick. Serve family style or in shallow bowls topped with remaining sauce. Garnish with parsley.